Recipe by Chef Marcus Medina, Hella Pie Pizza Company, Tracy, Calif./California Milk Advisory Board (CMAB)
The Enchilazza Sauce:
1 28-oz. can red enchilada sauce
1 10 ½--oz. can condensed cream of mushroom with roasted garlic soup
In a medium bowl, combine enchilada sauce and condensed soup and mix well.
The Braised Chicken:
4 lbs. bone-in chicken thighs, skin removed
Salt and pepper, as needed
Olive oil, as needed
2 c. Enchilazza Sauce (recipe above)
1 12-oz. can lager beer
12 oz. all-natural chicken broth, or more as needed
Season chicken generously with salt and pepper. Preheat Dutch oven add olive oil. Add chicken and lightly brown on both sides. Add Enchilazza Sauce, beer, and broth. Liquid should completely cover chicken. Add more broth if necessary to cover. Bring to a low simmer and braise until chicken is tender, 1-1½ hours. Remove chicken from braising liquid and set aside to cool to room temperature. Shred chicken.
The Red Cabbage:
¼ head red cabbage
Extra virgin olive oil, as needed
¼ c. lime juice
Rub cabbage generously with olive oil. Over flame, lightly char outside of cabbage. Pat cabbage dry, slice, and soak in lime juice.
The Cilantro Lime Crema:
1 c. Real California Mexican crema Oaxaquena
¼ c. fresh cilantro
2 T. mayonnaise
1 lime, zested and juiced
1 garlic clove
½ t. coarse kosher salt, plus more to taste
Combine crema, cilantro, mayonnaise, lime zest and juice, garlic, and salt in a blender or food processor and blend until smooth. Transfer to squeeze bottle and refrigerate until ready to use.
The Pizza and Garnishes:
13 oz. prepared pizza dough
5 oz. shredded Real California Oaxaca cheese
2 ½ oz. shredded Real California yellow Cheddar cheese
2 oz. crumbled Real California cotija cheese
1 bunch fresh cilantro, whole leaves
1 small lime, quartered
Preheat oven to 525°F. Stretch dough to 12-14-inch round and place on lightly floured pizza peel. Top with 4-5 ounces remaining Enchilazza Sauce. Add Oaxaca and Cheddar cheeses and 6 oz. chicken. Bake 7-8 minutes. Remove from oven and top with red cabbage. Cut pizza into 6 slices. Garnish with Cotija cheese, cilantro leaves, and drizzle of cilantro lime crema. Serve with lime quarters.