Grilled Chicken Tex-Mex Pizza

A Grilled Pizza everyone will love! This Chicken Pizza Recipe is topped with fresh and spicy Tex-Mex flavors. A mexican pizza perfect for party snacks or dinner.

We’ve been making a lot of pizza lately.

Not long ago we had family in town and decided to have a “Make Your Own Pizza Night” on a whim. We kneaded the dough late in the day and had to wait for it to rise. Yet those late-night pizzas were a huge success and my family has been craving homemade pizza ever since.

With all the pizza-making going on, we tried quite a variety of pies:  grilled pizza, mexican pizza, steak pizza, wild mushroom pizza, artichoke pizza, and a killer chicken pizza recipe.

So today I thought I’d combine all my favorite elements from our pizza endeavors into one glorious pizza pie!

It’s a grilled pizza, a mexican pizza, and a chicken pizza recipe rolled into one.

Introducing Grilled Chicken Tex-Mex Pizza!

I grilled this pizza on my favorite grilling stone, piled with red enchilada sauce, spicy grilled chicken, and hispanic cheeses. Then once it was ready, I sprinkled on all my favorite cold Tex-Mex toppings, like diced tomato, avocado, cilantro, and scallions. Then I drizzled the whole pizza with fresh mexican crema.

Mmm. MMMMM. 

This Mexican chicken pizza recipe is certainly crave-worthy. I can attest to that.

And don’t worry if you don’t own a grill. This “grilled pizza” can be baked in the oven just as easily.

I love throwing homemade pizza straight on the grill. However, sometimes the crust burns before the toppings are cooked through. That’s what makes grilling stones such a great invention.

You can achieve that smoky grilled pizza flavor without your dough sticking to the grates.

Print Recipe

5 from 9 votes

Leave a Review »

Grilled Chicken Tex Mex Pizza

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Rising Time: 2 hours hours

Total Time: 3 hours hours

A Grilled Pizza everyone will love! This Chicken Pizza Recipe is topped with fresh and spicy Tex-Mex flavors.

Servings: 2 pizzas

Ingredients

US Customary - Metric

For the Spicy Grilled Chicken:

• 2 large boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chipotle chile pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt

For the Grilled Pizzas:

• 2 pounds pizza dough homemade or packaged
• 2 tablespoons olive oil divided
• 1/2 cup red enchilada sauce
• 1 cup shredded enchilado cheese or monterey jack
• 1 cup crumbled queso fresco cheese
• 1 large diced tomato
• 1 diced avocado
• 1/2 cup chopped scallions
• 1/4 cup chopped cilantro
• 1/3 cup crema Mexicana or sour cream
• 2 tablespoons cornmeal

Instructions

• Place two 1-pound balls of pizza dough in two separate oiled bowls, and cover with damp tea towels. Allow the dough to rise for 1 1/2-2 hrs, until double in size. 
• For the chicken, drizzle the chicken breasts with olive oil. Mix the spices and salt in a small bowl and sprinkle liberally all over the chicken, then rub in the spices. Cover and refrigerate for at least 30 minutes. Then grill the chicken over medium heat for 8-12 minutes. Once cool, chop into bite size pieces.
• Once the dough has risen, preheat the grill to high heat and place a grilling stone or pizze stone on the grates. (You could also place a baking stone in the oven at 500 degrees F.)
• Punch down each dough ball and roll (or stretch) the dough out into a thin 14-inch circle. Brush the surface with oil and allow the dough to rise a few more minutes while you chop the toppings.
• Sprinkle a tablespoon of cornmeal over the surface of two flat cookie sheets. Transfer the pizza doughs onto the cookie sheets and re-stretch if needed. Spread 1/4 cup enchilada sauce on each crust, then sprinkle with half the chopped chicken, 1/2 cup enchilado cheese, and 1/2 cup queso fresco.
• With a gentle thrust, slide one pizza off the cookie sheet onto the hot grilling stone. Close the grill cover and grill for 7-10 minutes until the crust in bubbly and brown on the bottom. Use the cookie sheet to remove it from the grill, and repeat with the remaining pizza.
• Once the pizzas are grilled, top each with fresh tomatoes, avocado, scallions, and cilantro. Pour the crema Mexicana in a squirt bottle and drizzle over the top of each pizza. Cut and serve.

Nutrition

Serving: 1slice, Calories: 269kcal, Carbohydrates: 31g, Protein: 12g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 26mg, Sodium: 764mg, Potassium: 163mg, Fiber: 2g, Sugar: 5g, Vitamin A: 335IU, Vitamin C: 3.3mg, Calcium: 99mg, Iron: 1.9mg

Course: Main Course

Cuisine: American, Tex-Mex

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!