Chicken Mole pizza and Red Blend

And the winner was: Chicken Mole pizza and Red Blend from It was a close call, 4 to 3, over the bourbon bbq pizza. 

The mocha and spice notes from the wine melded beautifully with those same notes in the pizza, and enhancing the flavors in both

Chicken Mole pizza and Red Blend
Chicken Mole pizza and Red Blend

16oz pizza dough
2 tbsp olive oil
1 poblano pepper chopped
1/2 yellow onion chopped
1 cup rotissary chicken
2 chilis in adoba sauce chopped plus 1 tbsp sauce
1 cup chicken broth
1 tbsp unsweetened cocoa powder
4 oz tomatoe paste Two garlic cloves minced
1/2 cup dark chocolate chips ( i used 72% cocoa )
1 tbsp natural peanut butter
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp cumin
1 tsp corriander
1 1/2 cup mexican cheese shredded cheese blend
Sour cream
Tomotillo salsa

1: heat one tbsp of olive oil on medium high in a sauce pan. Add poblano and onion, sauté until softened about 7 minutes. Remove from heat and set aside.

2: Preheat oven with pizza stone to 450. add 1 tbsp oil with chopped chilis to sauce pan. Sauté for two minutes. Add tomato paste mocha powder and garlic until combined about one minute. 

Add chicken broth bring to a boil and reduce heat to medium low. Add chocolate chips and peanut butter stir until melted. Add salt, Pepper, cinnamon, nutmeg, cumin, coriander and reserve the adobo sauce. Let it simmer until slightly reduced and flavors have melted together about 15 minutes. Remove from heat.

3: use immersion blender in sauce until smooth. Add 1/3 cup of sauce and mix with chicken.
4 roll out pizza dough to desired thickness on floured pizza peel. 

Top with a third of a cup mole sauce. Top with sauteed peppers and onions and chicken. Transfer to preheated pizza stone. Cook until desired doneness about 10-15 minutes

5: take out of oven. Top with sour cream and salsa
6: sliced and enjoy with a big glass of