Green Chile and Chicken Mexican Pizza

The national colors of both Italy and Mexico—red, green, and white—highlight this vibrant Southwestern pizza, covered with tomatoes, a bright cilantro pesto, and molten cheese. The cross-cultural seasonings sit on a crunchy blue-cornmeal crust, blended with shredded chicken and chopped mild green chiles. You can use chicken cooked in any way, but we prefer it smoked or grilled, and flavored with a rub such as All-'Round Rub ([>]) or Chile Rub Rojo ([>]).

 

MAKES TWO 10-INCH PIZZAS

 

MEXICAN PIZZA CRUST

1	envelope active dry yeast (about 2½ teaspoons)
1	teaspoon sugar
¾	cup lukewarm water, 105°F to 115°F
	About 1½ cups bread flour
½	cup stone-ground blue cornmeal, or other cornmeal
1	teaspoon salt
1	tablespoon olive oil
1	garlic clove, minced

CILANTRO PESTO

1	cup chopped fresh cilantro
1	garlic clove
¼	cup grated dry jack, Cotija, pecorino, or fresh-grated Parmesan cheese
2	tablespoons pepitas (hulled pumpkin seeds) or slivered almonds
6	tablespoons extra-virgin olive oil
	Salt and fresh-ground black pepper
1¼	cup grated asadero, Monterey jack, or pepper jack cheese, at room temperature
1	cup shredded grilled or smoked chicken breast
2	small red-ripe tomatoes, preferably Italian plum, diced
½ to ¾	cup chopped fresh or frozen mild green chile, such as New Mexican or Anaheim, at room temperature
	Crushed dried red chile

Prepare the pizza crust, first combining the yeast and sugar with the water in a small bowl and letting the mixture sit until foamy. With a heavy-duty mixer or in a food processor, mix the yeast with 1½ cups of flour and the rest of the dough ingredients for several minutes, until the dough becomes smooth and elastic.

Transfer the dough to a well-floured pastry board or counter and knead at least 2 more minutes, adding in another tablespoon or two of flour if needed to get a mass that is no longer sticky. Place the dough in a greased bowl and cover with a damp cloth. Set the dough in a warm spot and let it rise until doubled in size, about 1 hour. Punch the dough down on the floured pastry board and let it rest for 10 minutes. Roll the dough into two thin disks, about 10 inches in diameter, stretching and prodding it with your fingers too. (The dough is ready to use, but can be refrigerated or frozen at this point. Bring it back to room temperature before proceeding.)

Fire up the grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and medium-low heat (6 seconds with the hand test).

Prepare the cilantro pesto. In a food processor, combine the cilantro, garlic, cheese, and pepitas. With the machine still running, add the oil in a steady drizzle. Add salt and pepper, and combine again.

Place the pesto, a spoon for the pesto, and remaining ingredients within easy reach of the grill. The process needs to go quickly once you begin cooking. Place a baking sheet near the grill on a convenient work surface and have your largest spatula handy too.

Transfer the first crust to the grill, laying it directly on the cooking grate. Grill uncovered over high heat for 1 to 1½ minutes, until the crust becomes firm yet still flexible. (Don't be alarmed if it puffs up; you'll flatten it when you flip it over.)

Flip the crust onto the baking sheet cooked side up. Immediately top with half of the pesto, sprinkle with half of the cheese, chicken, tomatoes, and green chile, and finish with a sprinkling of dried red chile. Quickly remove the pizza from the baking sheet and return it to the grill, uncooked side down, arranging the pie so that half is over high heat and the other half is over medium-low. Cook the pizza another 3 to 4 minutes, rotating it in quarter turns about once a minute. With the spatula, check the bottom during the last minute or two, rotating a bit faster or slower if needed to get a uniformly brown, crisp crust.

Slice the pizza into wedges and serve immediately. Repeat the process for your second pizza.