No. 33: Chicken Mole Pizza

As everyone celebrated the life of an incredible man today, this Martin Luther King, Jr. quote stuck with me:

“Life’s most persistent and urgent question is, ‘What are you doing for others?’”

I love that. So much. It speaks to such a giving and philanthropic outlook on life. It makes me realize I can and should do more.

A working holiday

My friends and family celebrated the holiday by going on long hikes, binging on Game of Thrones Season One, baking up a storm and running 1/2 marathons, volunteering in rescue shelters (all true stories).

I was at work.

Right as I walked in the door there was a CRAZY flight cancellation debacle involving six employees that came to my attention. Crisis mode in full swing. And right at dinner time. Shoot.

Mr. McCormick got into action right away. Not only did he come up with a killer solution to the nutso flight situation, but he got to work prepping this yummy meal. Love him.

Mole Pizza

We had lots and lots of mole leftover from making our Oaxaca burgers, and had to find a fun way to use it. I highly suggest that recipe, but if you want another option, try the one below adapted from Food Network.


5 dried pasilla or ancho chiles, stemmed and seeded
Two 6-inch corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, such as Ibarra*
2 boneless, skinless chicken breasts
1 cup cilantro, chopped
2 cups shredded cheese
Salt and black pepper
2 Store-bought pizza crusts

*You can substitute one ounce of Mexican chocolate for 1-ounce of semi-sweet chocolate, 1/2 teaspoon ground cinnamon and one drop of almond extract

To make

For the mole
Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside.

In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes.

While mole simmers, grill the chicken. Heat grill or grill pan to medium-high heat. Grill chicken breasts until cook through, about 6-7 minutes per side, depending on thickness. When finished, set aside to rest.

When mole is done simmering, stir in the chocolate. Season with salt and pepper.

Dice chicken breasts into bite sizes pieces. Spread pizza crust with mole mixture. Toss chicken breasts in a 1/2 cup of the mole, then spread over sauce.

Spread pizza

Top with shredded cheese of your choice and bake to your crust's instructions. Once cooked, finish with fresh, chopped cilantro.

The results

I found the recipe inspiration and picked the cilantro leaves, so this counts as one of my recipes for the year ... right?

Egh, we think so.

Final pizza

(PS. I eat pizza with a knife and fork. Less mess. I'm told this is strange?)

Pizza was a great use of the extra mole. It was almost dessert-like with the chocolatey sauce. A nice savory dinner option for the start of a work week /end of a three-day weekend.

Here's to the Decker team making it to Philly!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina