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: 25 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. Do not add too much broth as 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, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

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