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Mole Pizza

Grab a slice of Mole Pizza topped with slices of tomatoes and onions.

20 minutes
30 minutes
50 minutes


  • 1 tablespoon vegetable oil
  • ½ cup DOÑA MARÍA® Mole Original
  • 1 ½ cups chicken stock
  • Salt and pepper to taste
  • 2 cups cooked and shredded chicken breast
  • 1 ½ Roma tomatoes, diced
  • 1 (13.8 ounce) can classic pizza crust
  • 2 cups shredded mozzarella cheese
  • 1/4 red onion, sliced
  • 1/4 cup cilantro leaves, chopped


  1. Heat vegetable oil in a deep skillet or medium saucepan (8-inch) over medium to high heat. Add mole paste and chicken stock, stirring well until mole paste is completely dissolved; season with salt and pepper to taste. When mole sauce starts to boil, reduce heat to low. Cover and simmer (5 minutes). Set aside.
  2. In medium saucepan over medium-high heat, heat oil. Add mole and chicken stock. Bring mixture to boil, stirring to combine. Reduce heat to simmer. Cook 5 minutes or until thickened. Season to taste with salt and pepper. Remove from heat.
  3. In large mixing bowl stir together 1 cup mole sauce and shredded chicken.
  4. Heat oven to 425°F. Grease 2 individual (8-inch) pizza pans with cooking spray. Divide pizza dough in half and roll out dough to fit pizza pans.
  5. Spread 3/4 cups of mole sauce on each pizza dough. Top each pizza with 1 cup of shredded chicken, 1 cup shredded Mozzarella cheese, half of the red onion, Roma tomato and chopped cilantro.
  6. Bake 10 to 15 minutes, or until cheese has completely melted.