Preheat oven to 450 degrees.
While oven is preheating, heat a large skillet over medium-low heat and add olive oil. Add in onions, garlic and peppers with a pinch of salt. Cook until soft, about 5 minutes. Toss in shredded chicken with green chilies, cumin, paprika and chili powder. Stir to coat well and cook for another 5 minutes.
Spread a thin layer of enchilada sauce on pizza. Cover in a small sprinkle of cheese, then top with the chicken and pepper mixture. Add remaining cheese on top evenly. Place in the oven and bake for 12-15 minutes, until cheese and crust is golden and bubbly.
Remove and let cool for 5-10 minutes, then top with lettuce, tomatoes and avocado. Serve with an extra drizzle of enchilada sauce and sour cream or Greek yogurt.
1 Home Run Inn Classic Cheese Pizza
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1/2 red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 jalapeño, seeded and diced
2 garlic cloves, minced
1 (4 ounce) can of diced green chilies
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 cup of enchilada sauce (suggest using store bought to save time)
6 ounces sharp cheddar cheese, freshly grated
6 ounces monterey jack cheese, freshly grated
1 cup of grape tomatoes, quarted
1 cup of shredded lettuce
1 avocado, thinly sliced
Sour cream or Greek yogurt for topping