Welcome back for another episode of “the Smiths got curious and creative in the kitchen!” This time we tried to make enchilada stuffed pizza but it came out as stuffed bread instead. One of these days we will modify the below recipe to create what we were originally intending, but what came out was so darn good I had to share it here on the blog.
We love the stuffed crust pizza from Papa Murphy’s Pizza and we love enchiladas so one day, it made perfect sense to combine the two. That’s normal, right? As I said above, what came out was more like stuffed bread because the crust was so … bready. It was so thick that it encased the filling.
We doubled the crust recipe we found online and we think that’s where we went wrong. We should have split a single recipe into two parts instead of making a double recipe. No matter what kind of crust, this is delicious and a fun way to enjoy the enchilada flavor with something other than tortillas.
This is a great idea for the holidays when you’re tired of turkey and ham, or for any winter night. Heck, I’d make this any time of year and just crank up the AC when I had to run the oven.
Here’s your shopping list
- 2 pkgs active dry yeast
- 2 tsp white sugar
- 2 cups warm water (110 degrees F or there abouts)
- 5 cups flour
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1.5-2 pounds ground hamburger
- 19 ounce can of mild enchilada sauce (or two of the smaller ones)
- 2 small cans of sliced black olives or one medium-sized one (not the big cans unless you just adore olives)
- Seasonings to taste (I use garlic powder, minced onion, and black pepper-about half a teaspoon each or so)
- 2-3 cups Mexican/Fiesta blend cheese (or your favorite blend. Some like Colby/jack. We like the finely or fancy shredded because it puts off less grease once baked)
Instructions for making enchilada stuffed bread
Preheat the oven to 450 degrees F
- In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until kind of creamy, which should take about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Divide the dough into two portions and one will be the top crust and one will be the bottom crust. You can also divide the ingredients in half and make two separate recipes.
- Roll out the two dough balls and place one on a greased pie pan (we did 12 inches) and set the other one aside. Most instructions say to sprinkle some cornstarch on the dough but we didn’t do that.
While you’re waiting on the various parts of the crust to finish, you can start on the enchilada stuffing.
- Brown the hamburger, adding the seasonings as you’re cooking.
- Drain the hamburger.
- Add 2/3 to 3/4 of the can of drained olives and set the other portion to the side.
- Pour in about half the can of enchilada sauce to the meat and olives
- Add about 1/3 of the cheese to the meat, olives and sauce.
- Make sure the entire mix is blended well.
To finish making the enchilada stuffed bread:
- Drizzle half of the remaining can of enchilada sauce over the bottom crust like you were making a pizza
- Spread the enchilada meat mixture evenly over the bottom crust, leaving about half an inch to an inch along the edges.
- Sprinkle about 1/3 of the cheese over the meat mixture
- Carefully place the rolled top crust over the meat/cheese and press the edges together around the entire pizza to seal it.
- Sprinkle the remaining cheese and olives over the top of the crust.
- Bake for about 30 minutes at 450 or until the cheese is melted and the crust is light golden in color.