This is a Blue Corn Chicken Enchilada similar to the one served at the Rooftop Pizzeria in Santa Fe, NM.
INGREDIENTS
- 1/2 C cornmeal
- 1 C High Gluten Flour
- 1 tsp salt
- 2 TBL EVOO
- ice cold water
TOPPINGS to taste - Alfredo sauce
- Shredded chicken
- Asadero cheese
- Green chilies
- Cotija cheese
- 1/2 onion – sliced thin
STEP BY STEP
- Pulse all dry ingredients in food processor
- With the food processor running, drizzle in EVOO
- While running, drizzle the the ice water until the dough starts to ball up
- Sprinkle cornmeal on the counter
- Take dough ball out of food processor and knead it by hand until it starts to become more elastic
- Wrap it in plastic wrap and let it rest on the counter for ten minutes
- Roll out on an upside down cast iron skillet
- Bake 10 minutes at 350º
- Meanwhile, prepare your toppings
- Remove the pizza base and set on counter
- Turn up oven to 500º
- Put an Alfredo base on the pizza, then the other toppings
- Put back into the hot oven for 5-8 minutes
- Cut with pizza cutter and slide onto plates to serve
