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Grilled Chipotle Pizza

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Ranae Winemiller

Blog Name

The Sunday Funday

Grilled Chipotle Pizza

Chipotle Chicken Tinga, Salsa de Molcajete Verde

This pizza comes together quickly thanks to prepared pizza dough, and Del Real Foods Chipotle Chicken Tinga. The zesty chipotle sauce from the chicken combines with gooey cheese, to replace traditional pizza sauce, and the mango and corn add sweetness, which compliments the Salsa de Molcajete Verde. Chopped cilantro adds both flavor and a brightness, and avocado crema adds a cooling element that brings everything together.

Serves 6

10 Minutes

10 Minutes

  • Aluminum foil
  • Cooking spray
  • 1 pound prepared pizza dough
  • 1 package Del Real Foods Chipotle Chicken Tinga
  • 1 cup corn, frozen or cooked, cut from cob
  • ¼ cup Del Real Foods Salsa de Molcajete Verde
  • fresh mango, cubed, approximately 1 cup
  • 8 oz shredded Monterey Jack Cheese, divided
  • ¼ cup crumbled Queso Fresco
  • Fresh cilantro for garnish
  • *Avocado crema, as follows:
  • *Avocado Crema:
  • medium avocado, halved and removed from skin
  • ¼ cup Del Real Foods Salsa de Molcajete Verde
  • ¼ cup Mexican Crema, or sour cream
  • Juice of 1 lime

Preheat grill to high, clearing off any debris. If using frozen corn, allow to rest at room temperature. While grill is heating, tear sheet of aluminum foil to fit your grill, place on flat surface and shape your dough into a rectangle, if dough tears, patch with dough from thicker outer edge. Try to get the same thickness throughout. Once grill is ready, remove dough from foil and spray lightly with cooking spray. Place foil on grill, add dough on top of foil. Close the lid and allow to grill for 2 minutes. While dough is cooking, remove Del Real Foods Chipolte Chicken Tinga from pouch, shredding gently with forks. You may wish to heat chicken in microwave if available, for easier shredding, but this step is not necessary. After 2 minutes, check dough by lifting up the edge with heat-proof tongs, adjusting grill temperature as necessary. Close lid and cook an additional 2-3 minutes or until slightly golden with bubbles in the crust. Chop mango, and if using cooked corn, remove from cob. Use tongs to flip pizza crust over. Reduce grill heat to medium, top with half of the shredded Monterey Jack cheese, the shredded Chipolte Chicken Tinga ( use a fork or slotted spoon to reduce the amount of cooking liquid, so as to avoid a soggy crust.), the corn, mango, and spoon on the Del Real Foods Salsa de Molcajete Verde. Top with remaining cheese and close grill. Let cook an additional 3-5 minutes or until cheese is melted. While pizza is cooking, combine avocado, crema, lime juice, and Del Real Foods Salsa de Molcajete Verde in blender. When cheese is melted, remove pizza from grill and place on cutting board. Allow to rest 5 minutes, then top with fresh cilantro, queso fresco, and drizzles of *avocado crema.