I love pizza.
In college, I was pretty much known as the drunk-eating pizza lover. (I wasn’t 300 pounds, I promise.) Any night we went out, I was always the last one at the bar and first one in line at my all-time favorite pizza shop, Falbo’s. In fact, if you got me at the right time and I was feeling generous, I may or may not have offered to buy all of my roommates and any friends that joined us for “after-hours” (remember that term?!) a nice big deep dish pie.
Now, I try to keep my pizzas mostly homemade, since making pizza is just pretty much the easiest thing ever. But occasionally, you can find me frequenting my Chicago favorites — Lou Malnati’s (classic deep dish — there is NO other), and my new Bucktown faves: Piece Pizza Bar and Dimo’s for mac & cheese pizza.
This creation was the beautiful merger of three things:
- My love for pizza
- My love for Mexican food
- The easiness (i.e. laziness) of the crockpot
Chicken Enchilada Pizza
1 jalepeno, diced
1/2 yellow onion, diced
Salt & pepper
Heat olive oil in a skillet over medium heat. Add onion and jalepeno, cook until onion is translucent (5-7 minutes.) Season with salt and pepper.
Roll out pizza dough to fill a baking sheet or pizza pan. Add chicken, jalepeno-onion mixture and beans, spreading evenly to the edges. Top with cheese.