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    Home » Pizza Recipes » Salsa Verde Chicken Pizza

    Salsa Verde Chicken Pizza

    Date: May 3, 2020 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    Authentic Mexican Salsa Verde is a fresh and bright green sauce that pairs perfectly with chicken. Now you can have a delicious salsa verde chicken enchilada in a hand held slice of pizza!

    Recipe | Roasted Green Chiles | Peeling the Chiles | Making the Salsa Verde

    24Bite: Salsa Verde Chicken Pizza Recipe
    Jump to Recipe

    Roasted green chiles

    For this salsa verde, I’ve used mostly poblano peppers. Poblanos are on the low end of the spicy heat scale and they get even more sweet when carmelized by roasting. You can roast them in the oven or on the grill.

    24Bite: Poblano green chiles roasting in a hot outdoor grill

    For this batch of salsa verde, I grilled the poblanos. I’ve got to admit that it definitely made it easier to peel the skin. Mom told me that some people cook the peppers right over a live fire. If you can get them good and charred quickly, that’s the trick. Even a hot oven with a broiler will give you the same effect, except they won’t have that smoky taste from grilling.

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    Sweat the chiles

    Once you have them charred like this, place the whole pepper in a ziploc bag and let the steam work its magic. In about 10-20 minutes, you will be able to take the peppers out of the bag and peel the thin skin. It looks like a thin plastic film in places. Sometimes, if you’ve done a good job with the charring, the skin will just slip right off, making the job much easier.

    Once peeled, split the peppers so you can remove the seeds and stem. I’ve heard that some people will rinse the pepper to help remove the seeds. I decided not to do that this time. I was concerned about washing away too much of the taste. Anyone tried rinsing off the chiles after roasting?

    24Bite: our puppy named Pepper, red nose pitty mix, 4 months old

    While I was grilling the peppers, our puppy stayed in the shade under the lawn chair. Isn’t she cute? Her name is Pepper! Seems appropriate to mention her here.

    Finishing off the salsa verde

    While you’ve got the green chiles roasting, go ahead and get started on the other ingredients.

    Because you’re going to put everything into a blender, there’s no need to chop it up before cooking it. I love not having to cut up the onion!

    24Bite: green tomatillos, onion and garlic in water to boil in a sauce pan for salsa verde

    I quartered the onion because it was a REALLY big onion. For the first time, I used the entire garlic head. You can’t go wrong with garlic, right?

    Process in a blender

    Once the tomatillos are soft, you can add everying, including the roasted poblanos, into the blender and blend it until you’ve got salsa. Yay!

    A little bit of salt, lime juice and cilantro then you’re all set.

    You can make this homemade salsa verde ahead of time. It makes a quart but you’ll only need a cup of it for the actual pizza.

    Use the remaining salsa verde for chips or as a dipping sauce. It freezes well and you can use it later for fajitas, enchiladas, tacos and quesadillas. I plan on using some of it to marinade a skirt steak for the grill this week.

    Making the pizza dough

    If you don’t have time to make your own from my Homemade Pizza Dough recipe, you’ll find ready-made pizza crust in the spaghetti sauce aisle at your local supermarket. I’ve seen a pizza dough in a roll-out version in the biscuit aisle. There may be something in the freezer section as well.

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    Cream cheese sauce

    The sauce I’ve used for this Salsa Verde Chicken pizza is just cream cheese and a little bit of garlic powder.

    24Bite: spreading cream cheese sauce on pizza dough for Salsa Verde Chicken Pizza

    Remember that I’m going for the “Can You Pizza It?” philosophy and this pizza is my version of salsa verde chicken enchilada in a pizza. I’ve used a cream cheese base for that smooth cheesy taste you get from enchiladas.

    Do You Want More Pizza?

    We have a lot of pizza here at 24Bite. You might say that it’s the reason we started this blog. Try one of these favorites.

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    24Bite: Salsa Verde Chicken Pizza Recipe

    Once I was ready to serve this Salsa Verde Chicken Pizza, I drizzled Mexican crema and sprinkled on some cilantro.

    Recipe

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    Salsa Verde Chicken Pizza Recipe

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    5 from 3 votes
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8 slices
    Calories: 290kcal
    Author: Christian Guzman
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    Authentic Mexican Salsa Verde is a fresh and bright green sauce that pairs perfectly with chicken. Now you can have a delicious salsa verde chicken enchilada in a pizza!

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Ingredients

    Pizza Crust

    • ½ recipe Pizza Dough

    Salsa Verde Sauce

    • Cooking Spray, like Pam
    • 2 pounds Poblano Peppers, about 7 or 8
    • 2 Jalapeno
    • 1 ½ pounds Tomatillos, about 8 or 9
    • 1 large Onion, quartered
    • 10 Garlic Cloves
    • Water
    • 1 teaspoon Salt
    • Juice of One Lime
    • ¼ cup Cilantro, chopped

    Pizza Assembly

    • 1 Chicken Breast, boneless, fully cooked and chopped or shredded
    • 4 ounces Cream Cheese, softened
    • 1 teaspoon Garlic Powder
    • 2 cups Mozzarella Cheese, shredded

    Instructions

    Homemade Salsa Verde Sauce

    • Preheat oven to 400°.
    • Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
    • Place parchment paper on large sheet pan and spray with cooking spray. Place poblano and jalapeno peppers with skin side up and place in preheated oven. Roast peppers for 30-40 minutes until it looks like the skin is charred. Alternatively, try grilling the peppers outside. If grilling, grill the peppers whole, as shown above.
    • Remove from oven and immediately place in bowl and cover tightly with plastic wrap for 10-20 minutes. You could also use a ziploc bag. Once cool enough to touch, carefully remove the thin plastic-y looking skin.
    • Remove husks from tomatillos and wash to remove the sticky residue. Place tomatillos, quartered onion and whole garlic cloves in medium sauce pan. Add enough water to cover. Heat on medium for about 25-30 minutes until tomatillos and soft.
    • With slotted spoon, remove tomatillos, onions and garlic to blender. Add roasted peppers. Add enough cooking water to allow blender to chop properly. Run the blender on high until everything is incorporated. If there is too much for your blender carafe, try blending half at a time.
    • Stir in salt, lime juice and cilantro.

    Assemble Pizza

    • Preheat oven to 425℉.
    • In a small bowl, mix together about one cup salsa verde with chopped chicken. Set aside
    • In a small saucepan, on low heat, melt cream cheese, stirring constantly. Remove from heat. Stir in garlic powder.
    • Spray pizza pan with cooking spray. Place dough on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
    • Using the back of a spoon, spread cream cheese mixture evenly over pizza dough. Evenly distribute chicken mixture over cream cheese mixture. Spread mozzarella cheese over top.
    • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with cillantro and Mexican crema or sour cream sauce. Serve with extra salsa verde sauce or sour cream.



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    Notes

    Note that the Salsa Verde recipe above makes one quart but you will only need about one cup of it for the pizza. The remaining can be used for chips and dip. Or, freeze it for later for another pizza or for enchiladas or salsa verde chicken tacos.
    If you prefer not to make your own homemade pizza dough from my recipe, try one of the prepared pizza crusts available at the super market. They’re usually found in the tomato and spaghetti sauce aisle.
    If you prefer, you can use any prepared green sauce, whether it’s labeled salsa verde or green enchilada sauce. I prefer a jar of Herdez Salsa Verde.
    Nutrition Facts
    Salsa Verde Chicken Pizza Recipe
    Amount Per Serving
    Calories 290 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 7g44%
    Sodium 727mg32%
    Carbohydrates 27g9%
    Fiber 4g17%
    Sugar 9g10%
    Protein 17g34%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Main Course, Pizza
    Cuisine American, Italian
    Keyword can you pizza it, pizza recipes, salsa verde chicken, salsa verde chicken pizza
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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