Ingredients:
One can of store bought pizza dough

Mexican Pizza Sauce:

1 – 12 ounce can tomato sauce
1 – Large tomato diced into ½ inch chunks
2 tbsp. tomato paste
3 cloves garlic
1 jalapeno whole
1 tomatillo quartered
1 tbsp. Extra Virgin Olive Oil
1 tbsp. sugar
1 tsp salt
½ tsp chipotle seasoning
½ tsp dried oregano
½ tsp cumin

Toppings:

1 pound of chicken breasts
1 jalapeno deseeded and sliced in rings
½ cup red pepper sliced into strips
½ cup bell pepper sliced into strips
1 cup of Arugula
1 cup broccoli florets
1 cup cherry tomatoes sliced in half
1 cup of Queso cheese crumbled

Directions:

In a medium sauce pan, add oil, quartered tomatillo, whole garlic and jalapeno. On medium-high heat, cook for 5 minutes or until garlic is slightly browned. Reduce heat to medium. Add tomato sauce, diced tomatoes, salt, chipotle, oregano and cumin. Allow to simmer for 20 minutes with lid on. Stir occasionally. Remove from heat and remove tomatillo, garlic, cilantro and jalapeno. Return to the heat. Add 2 tbsp. tomato paste and sugar. Stir and continue to cook for 5 minutes.

Toppings:

Wash and chop vegetables. Cook chicken with salt and pepper to taste in a sauté pan with olive oil. Once cooked, set aside to cool. Rough chop the chicken to ½” pieces, once cooled.

To Prepare:

Preheat oven to 425*F
Place the pizza dough on a greased pan and spread to fit pan. Add ½ cup of Mexican Pizza Sauce. Spread thinly to coat the dough. Add toppings according to taste. Crumble Queso cheese on top. Place in the oven and bake for 18-22 minutes or until crust is brown and cooked through.