Food Snob


I got the idea for this pizza stuck in my head last weekend but didn’t have the time or the ingredients to put it together. It took a bit of research on my part but I finally settled on a recipe inspired by the dish my mom used to make whenever she had leftover chicken to use.


  • 1 recipe Extra-Thin Pizza Crust (store bough pizza dough will work too)
  • olive oil
  • salt and pepper, to taste
  • five or six drumsticks
  • 1 T. salt
  • 1 T. freshly ground pepper
  • 1 T. ground cumin
  • 1/4 c. cilantro (fresh)
  • 1/2 c. Enchilada Sauce (or store bought)
  • 2 c. fontina cheese, shredded
  • 1 c. medium cheddar cheese, shredded
  • 1 c. fresh mozzarella cheese, sliced
  • 2 c. Pico de Gallo
  • 1/2 c. scallions, sliced (green part only)


  1. Place drumsticks in a medium-sized pot. Add a one tablespoon each of salt, pepper and cumin. Add cilantro. Fill with water until drumsticks are completely covered by a good inch or so. Bring water to a boil and then let simmer for one to two hours, or until meat is falling off the bone.
  2. Meanwhile, prepare the Enchilada Sauce and Extra-Thin Pizza Crust.
  3. Once your chicken has cooled completely, remove it from the bone. Leave the chicken in fairly large chunks, if possible. Mix with Pico de GalloPar-bake your crust.
  4. After removing your par-baked pizza crust from the oven. Let cool slightly. Layer crust with Enchilada Sauce, fontina cheese, cheddar cheese, chicken mixture, and top with mozzarella cheese.
  5. Bake at 450 degrees for 25 minutes. With 10 minutes left of the bake time, remove the pizza from the oven and add scallions. Return the pizza to the oven to allow to finish cooking. Let the pizza cool for 5 minutes before slicing.

If you don’t feel like making your own pizza crust you can save yourself some time and use store-bought pizza dough. Trader Joe’s has pretty excellent dough for only $1.29. I actually used Trader Joe’s pizza dough for this pizza instead of the pizza crust listed in the ingredients.

I wasn’t totally convinced this pizza would be three-slice worthy (so good you plow through three slices when you meant to eat only one, two at most), but as soon as I bit into my first slice I knew there would be a second and possibly third slice and that this recipe was hands-down a winner. Even my sister liked this pizza, though she clarified that she’d rather have a traditional Italian-style pie.

Recipe rating: 


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