Loco Buena Mole Pizza

Main Meals

A Recipe by El Popular

Only a Weir’dough’ Wouldn’t Like This Pizza. Pizza is like a blank canvas – you can paint anything you want on it whether it be traditional, sweet, savory, or the exotic. With this Mole Pizza dish, you will find a bit of every kind of flavor; Mole offers a rich sweet and savory profile that is perfectly complemented by sharp red onion and smoky garlic. Pop this heavenly pizza in the oven tonight!

Let’s Get Started

  • Prep Time: 15 mins

  • Cook Time: 20 mins

  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8 oz) or Powder (4 oz).

  • 1-2 cups chicken broth

  • 1 can tomato pizza sauce, canned

  • ½ onion, chopped (red or white)

  • 2 garlic cloves, peeled and chopped into large chunks

  • 2 cups cooked chicken breast, cubed, sliced, or shredded

  • 1 medium sized Pre-made packaged pizza crust

  • 2 cups shredded mozzarella cheese

  • Salt & pepper, to taste

  • ½ cup jalapeño slices (optional)

  • ½-1 cup pineapple chunks (optional)

  • ¼ cup cilantro leaves, chopped (optional)

Directions

  • Preheat oven to 435 °F.
  • In large pot, over medium heat, combine El Popular Mole paste or powder and chicken broth. Add chicken broth, consistency should be kept thick. Cook 3-4 min or until mixture is smooth. Remove from heat.
  • Once Mole sauce is reasonably cool, combine all but 1/2 cup of Mole with tomato pizza sauce in a small bowl.
  • Place the pizza crust on a pizza stone or baking sheet. Spread the tomato and Mole mixture evenly across the dough, smoothing with a spoon. Sprinkle a small layer of mozzarella cheese evenly over the sauce, followed by the cooked chicken, chopped onion, garlic chunks, and jalapeño and pineapple (if desired). Then, spread the remaining mozzarella cheese over the top, and finish with an even drizzle of Mole sauce and sprinkle of cilantro.
  • Put in the oven and bake for 10-15 min, or until cheese is melted and slightly browned.

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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