Mock Mole Chicken Pizza: A Culinary Adventure on a Crust

My culinary journey has taken me to some unexpected places, but few experiences were as surprising – and ultimately delightful – as the first time I tasted a pizza that dared to venture into the complex, rich world of mole. It was at a small, unassuming pizza joint in Santa Fe, New Mexico. The aroma alone, a blend of smoky chilies, warm chocolate, and savory spices, was enough to pique my curiosity. One bite, and I was hooked. The slight sweetness of the chocolate playing against the heat of the chilies, the tender chicken, the melted cheese – it was a symphony of flavors I never expected to find on a pizza. This Mock Mole Chicken Pizza is my tribute to that unexpected culinary revelation, a simplified but equally delicious version that you can easily create in your own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 8
• Yield: 1 pizza
• Dietary Type: Varies (see variations)

Ingredients

• ¼ cup barbecue sauce
• 2 tablespoons semi-sweet chocolate chips
• 2 teaspoons peanut butter
• ¼ teaspoon chili powder
• 1 teaspoon lime juice
• 1 small garlic clove, pressed
• 1 plum tomato, sliced
• 2 cups diced cooked chicken
• 1 poblano pepper, diced
• ¼ cup chopped onion
• ¼ cup kalamata olives
• 1 prebaked pizza crust
• 1 cup shredded colby-monterey jack cheese
• 1 tablespoon fresh cilantro

Equipment Needed

• Saucepan
• Mixing bowl
• Pizza pan or baking sheet
• Oven

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is crucial for a crispy crust and perfectly melted cheese.

2. Prepare the Mock Mole Sauce: In a small saucepan, combine the barbecue sauce, semi-sweet chocolate chips, peanut butter, chili powder, lime juice, and pressed garlic.

3. Bring the sauce mixture to a boil over medium heat, stirring constantly. This prevents the chocolate from scorching and ensures a smooth, cohesive sauce. Once boiling, reduce the heat slightly and continue stirring for about a minute until everything is well combined. Remove from heat.

4. In a mixing bowl, combine the diced cooked chicken, diced poblano pepper, chopped onion, and kalamata olives. Mix these ingredients thoroughly so each bite is packed with flavor.

5. Spread the Mock Mole sauce evenly over the prebaked pizza crust. Be generous, but avoid overloading the crust to prevent it from becoming soggy.

6. Spoon the chicken mixture over the sauce-covered crust. Distribute the mixture uniformly to ensure even cooking and balanced flavors across the pizza.

7. Arrange the tomato slices attractively over the chicken mixture. The tomatoes add a touch of freshness and visual appeal.

8. Sprinkle the shredded colby-monterey jack cheese evenly over the entire pizza. Make sure to cover all the toppings, including the tomato slices, for a perfectly melted and gooey finish.

9. Bake the pizza for 16-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza during the last few minutes of baking to prevent the crust from burning. Rotate the pizza halfway through baking for even cooking.

10. Once out of the oven, garnish with the fresh cilantro before slicing and serving.

Expert Tips & Tricks

• Spice it up: If you like a spicier mole, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the sauce mixture.
• Make-ahead sauce: The Mock Mole Sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before using.
• Pre-cook the vegetables: If you prefer softer vegetables, sauté the poblano pepper and onion in a little olive oil before adding them to the chicken mixture.
• Crispier crust: For an extra crispy crust, place the pizza directly on the oven rack for the last few minutes of baking. Just be careful not to let it burn!
• Cheese variations: Feel free to experiment with different cheeses. Pepper jack would add a spicy kick, while Oaxaca cheese would provide a more authentic Mexican flavor.
• Chicken Prep: Using leftover rotisserie chicken makes this dish even faster to assemble. If starting from scratch, poaching or grilling the chicken breast provides a more flavorful base than boiling.

Serving & Storage Suggestions

Serve the Mock Mole Chicken Pizza immediately after baking while it’s hot and the cheese is melted. Garnish with extra fresh cilantro for a pop of color and flavor. This pizza pairs well with a crisp green salad or a side of Mexican rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust will be softer. Freezing is not recommended, as it can affect the texture of the crust and cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	152.2 kcal	N/A
Calories from Fat	79 g	52%
Total Fat	8.9 g	13%
Saturated Fat	4 g	20%
Cholesterol	38.8 mg	12%
Sodium	211.2 mg	8%
Total Carbohydrate	5.2 g	1%
Dietary Fiber	1.1 g	4%
Sugars	2.3 g	9%
Protein	13.2 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian: Substitute the chicken with black beans, roasted corn, or crumbled tofu.
• Gluten-Free: Use a gluten-free pizza crust.
• Vegan: Use vegan cheese, barbecue sauce, chocolate chips, and peanut butter. Substitute the chicken with seasoned black beans or a plant-based chicken alternative.
• Spicier: Add diced jalapeños to the chicken mixture or a dash of cayenne pepper to the mole sauce.
• Different Cheese: Try using pepper jack for a spicier kick, or queso fresco for a more authentic Mexican flavor.
• Mole Sauce from Scratch: If you are feeling ambitious, you can use this recipe as inspiration and make your own authentic mole sauce from scratch! There are many different regional varieties to explore.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought mole sauce instead of making the “Mock Mole” sauce?
A: Yes, absolutely! If you have a favorite store-bought mole sauce, feel free to use it in place of the barbecue sauce mixture. Just adjust the amount to taste.

Q: Can I use a different type of pepper instead of poblano?
A: Yes, you can substitute with bell peppers for a milder flavor, or jalapeños for more heat.

Q: What if I don’t have kalamata olives?
A: You can use any type of olive you like, or simply omit them.

Q: Can I prepare this pizza ahead of time?
A: You can assemble the pizza ahead of time, but it’s best to bake it just before serving to prevent the crust from getting soggy.

Q: My pizza crust is getting too brown before the cheese melts. What should I do?
A: Tent the pizza loosely with aluminum foil to prevent the crust from burning while the cheese finishes melting.

Final Thoughts

This Mock Mole Chicken Pizza is more than just a recipe; it’s an invitation to explore new flavor combinations and challenge your culinary expectations. It’s a reminder that pizza can be so much more than just pepperoni and mozzarella. Don’t be afraid to experiment with different ingredients and adapt the recipe to your own taste preferences. I encourage you to try this recipe and share your feedback. Pair it with a refreshing margarita or a Mexican beer for the ultimate fiesta! Happy cooking!