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Enchilada mexican pizza

"Leftover Taco" Enchilada Pizza

Using New York dough and homemade enchilada sauce, this pizza features the flavors of taco night using leftover Impossible taco meat, pickled jalapenos, and lots of fresh cilantro.
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Pizza Style: Dough, New York
Oven Type: Home Oven, Outdoor Pizza Oven
Prep Time: 1 day
Cook Time: 5 minutes
Servings: 8 servings
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Equipment

  • Halo Versa 16 Pizza Oven (Optional) For this bake, I used the Halo Versa 16 but any 16" pizza oven will work. I also include steps to use a regular kitchen oven and pizza steel.

Ingredients

For the Guajillo Enchilada Sauce:

  • 6 guajillo chiles
  • Juice of 1/2 lime
  • 1 cup water
  • 1 garlic clove, peeled
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 2 tsp dried oregano
  • 1 bay leaf
  • Salt, to taste

For the Pizza:

  • 2 cups Oaxaca cheese, shredded
  • Leftover taco meat
  • 3/4 cup pickled jalapenos
  • 3/4 cup pico de gallo, plus more for garnish
  • 2 tbsp freshly chopped cilantro, for garnish
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Instructions

  • First, make your NY-style dough a day ahead of making the pizza.
  • On the day of making your pizza, make the enchilada sauce.
  • Soak the chilies in boiling water for 15 minutes. Drain. Add all ingredients to a blender and blend on high until pureed, adding more water 1 tbsp at a time, if needed. Set aside.
  • Next, stretch out the dough until 16" round.
  • Top the dough with enough sauce to cover the bottom. Next, top with the cheese, then taco meat, then pickled jalapenos.
  • Preheat the pizza oven to 700 degrees F (alternatively, preheat your kitchen oven with a pizza steel in it to 550F for one hour)
  • Add the pizza and cook, rotating frequently, for about 4 minutes until cooked through (if using a kitchen oven, bake for 6 minutes, finishing with the broiler if more browning is needed)
  • Once the pizza is cooked, remove to a wire rack. Top with more pico, more sauce, and freshly chopped cilantro.

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