Cook Temp: 450°
Pre-heat oven to 450˚F and set oven rack to the middle position
Remove pizza from all packaging
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 pizza in the oven directly on the oven rack and bake for approximately 12-15 minutes, or until the crust is golden brown .
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.
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