Mole Enchilada Pizza

This Enchilada Pizza features rich mole sauce, shredded rotisserie chicken, pickled jalapeños, and a cheddar-Bacio cheese blend — all baked on a crisp thin crust. Finished with a zesty lime crema drizzle and fresh cilantro, it’s a unique offering that brings big flavor with minimal prep. Perfect for limited-time menus or southwest-inspired specials.

Featured Cheeses: Whole Milk Cheese, White Cheddar Blend

Total Time: 3

Servings: 4 Slices

Ingredients

12" thin crust dough
3oz mole sauce
8 oz shredded Bacio cheese
2 oz sharp cheddar
4 oz shredded rotisserie chicken
1 oz pickled jalapeño slices
2.7 oz sour cream
1 tbsp lime zest
1 tbsp fresh lime juice
1 tbsp fresh cilantro, roughly chopped

Instructions

Preheat oven to 475°F (245°C).
Roll out the pizza dough into a 12-inch round
Spread the mole sauce evenly across the dough, leaving a ½-inch border.
Sprinkle with Bacio cheese
Evenly distribute shredded rotisserie chicken and pickled jalapeños
Finish with a layer of sharp cheddar cheese.
Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
Remove pizza from oven and let cool slightly (1–2 minutes). Drizzle with the lime crema and top with fresh cilantro.
Slice and serve.

Lime Crema