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Chicken Chile Verde Pizza

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Debbie Reid

Blog Name

Debbies Cooking Addiction

Chicken Chile Verde Pizza

Del Real Chicken Chile Verde, Del Real Black Beans, Del Real Salsa De Molcajete Roja

Del Real Chicken Chile Verde makes this rustic pizza so delicious and so super easy to put together. The sauce from the chicken chili verde is the sauce on the pizza, and the chicken is then mingled with pepper jack cheese, Del Real Black Beans, diced tomato and chives. Cooking the pizza outside on the grill takes it as close as you can get to pizzeria crust, as well as quickens up the cooking process so that dinner is on the picnic table in no time at all.

Serves 4

15 Minutes

12 Minutes

  • 1 16-ounce package Del Real Chicken Chile Verde
  • 1 pound ready-made pizza dough, store bought or purchased from your favorite pizzeria
  • 2 tablespoons olive oil, divided
  • 8 ounces pepper jack cheese, shredded
  • 1/2 cup Del Real Black Beans, drained
  • 1 small tomato, diced
  • 2 tablespoons chopped fresh chives
  • Del Real Salsa De Molcajete Roja, optional for serving

"Heat a gas grill to medium-high. Remove the paper sleeve from the chicken chile verde. Leave bag in tray and heat in microwave on high for 2 minutes. Open the bag and carefully empty contents into serving tray. Using a slotted spoon, remove chicken from sauce and place onto a large plate; leave sauce in serving tray. Cut the chicken into bite sized pieces; place both the chicken and sauce aside for later use. Roll or stretch the pizza dough roughly into a 12-inch by 16-inch rectangle. Brush the top with 1 tablespoon of the olive oil and toss onto the grill, oil-side down. Cook until the bottom is golden brown, about 2 - 3 minutes. Brush the top with the remaining 1 tablespoon olive oil. Once the bottom of the crust is golden brown, flip the crust over and continue to cook until the second side is browned, about 2 minutes. Remove the crust to a sheet pan. Close the cover on the grill to keep it hot, lowering the heat to medium. Keeping the pizza crust on the sheet pan, evenly spread the top of the crust with the chile verde sauce. Then top the pizza evenly with the pepper jack cheese, the reserved chopped chicken, the black beans, the diced tomato and the chives. Place the sheet pan back onto the grill and cook the pizza over medium heat, with the lid closed, until the cheese has melted and the toppings are heated through, approximately 3 - 4 minutes. Remove from the grill, cut into serving pieces and enjoy! For those that would like a bit more heat on their pizza, serve with Salsa De Molcejete Roja on the side. Makes 8 pieces/slices "