Craving bold flavors? Spicy Chicken and Pickled Jalapeño Pizza is a Fiery Pizza Delight that combines smoky chicken, tangy pickled jalapeños, and a crispy homemade crust for a zesty chicken pizza that’s perfect for spice lovers. Ideal for pizza nights or impressing guests, this spicy pizza is easy to make from scratch. Let’s create this Spicy Chicken and Pickled Jalapeño Pizza and savor its fiery, cheesy goodness!
Why You’ll Love Spicy Chicken and Pickled Jalapeño Pizza
- Bold Flavors: Smoky chicken and tangy jalapeños pack a punch.
- Crispy Crust: Thin, homemade dough bakes to perfection.
- Customizable: Adjust toppings or heat level to your taste.
- Beginner-Friendly: Simple dough and quick assembly for all skill levels.
- Crowd-Pleaser: Great for gatherings or cozy nights in.
Ingredients for Spicy Chicken and Pickled Jalapeño Pizza
Here’s what you’ll need for this pickled jalapeño pizza (makes one 10-inch pizza, serves 4):
Dough:
- 2 cups (240g) all-purpose unbleached flour
- ¾ cup (180ml) warm water (110°F/45°C)
- 1 tsp active dry yeast
- 1 tsp salt
Chicken:
- 1 chicken breast (about 8 oz/225g), chopped
- 1 tbsp crushed New Mexican chile (or chile powder)
- ½ tsp chipotle powder (optional)
- ¼ tsp salt
- Black pepper, to taste
- 1 tbsp olive oil
Garlic-Oil Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Pinch of salt
Toppings:
- 1 cup (100g) pickled jalapeños, drained
- 1 cup (100g) mozzarella cheese, cubed
- Optional: 2 tbsp chopped cilantro, 1 tbsp crema
Equipment
- Mixing bowl
- Rolling pin
- Skillet
- Baking sheet or pizza stone
- Parchment paper
- Measuring cups and spoons
Ingredient Tips
- Dough: Use warm water to activate yeast; too hot kills it.
- Chicken: Pre-cooked chicken works if seasoned well for this zesty chicken pizza.
- Jalapeños: Choose firm, tangy pickled jalapeños; drain to avoid sogginess.
- Cheese: Cube mozzarella for even melting in this spicy pizza.
- Oil: Infuse garlic longer for a bolder garlic-oil base.
Directions for Spicy Chicken and Pickled Jalapeño Pizza
Let’s make this Spicy Chicken and Pickled Jalapeño Pizza—a bold, fiery treat!
Make Dough
In a bowl, I dissolve 1 tsp yeast in ¾ cup warm water and let it sit for 5 minutes until foamy. I add 2 cups flour and 1 tsp salt, stirring until a shaggy dough forms. On a floured surface, I knead for 5 minutes until smooth. I cover with a towel and let rise for 1–2 hours (or 30 minutes minimum).
Cook Chicken
I toss 1 chopped chicken breast with 1 tbsp New Mexican chile, ½ tsp chipotle powder, ¼ tsp salt, and pepper. In a skillet over medium-high heat, I heat 1 tbsp olive oil and cook chicken for 5–6 minutes until browned and cooked through. I set aside.
Prepare Garlic-Oil Sauce
I mix 2 tbsp olive oil, 2 minced garlic cloves, and a pinch of salt in a bowl, mashing slightly to infuse flavors. I let it sit while the dough rises.
Assemble Pizza
I preheat the oven to 400°F (200°C). On parchment paper, I roll out one-quarter of the dough into a 10-inch circle, resting briefly if it springs back. I pre-bake the dough on a baking sheet for 1–2 minutes to firm it up. I brush with garlic-oil sauce, add cooked chicken, 1 cup cubed mozzarella, and 1 cup pickled jalapeños.
Bake
I bake for 8–10 minutes until the crust is golden and cheese is bubbly. For extra crispiness, I use the lower oven rack or a pizza stone.
Serve
I garnish with 2 tbsp cilantro or 1 tbsp crema (optional) and slice into wedges to serve hot.
Nutrition
- Prep Time: 20 minutes (plus 1–2 hours rising)
- Cook Time: 8–10 minutes
- Total Time: ~1 hour 30 minutes
- Servings: 4 (2 slices per person)
- Calories: ~400–450 kcal per serving
- Macros per Serving: 45g carbs, 20g protein, 15g fat, 2g fiber
Variations for Spicy Chicken and Pickled Jalapeño Pizza
Try these twists for your pickled jalapeño pizza:
- Vegetarian: Swap chicken for spicy tofu or jackfruit, inspired by LaylaCooks’ Cauliflower Rice Spinach Artichoke Casserole.
- Cheesy Swap: Use smoked gouda or pepper jack instead of mozzarella.
- Sweet-Heat: Add ¼ cup pineapple chunks for a sweet-spicy zesty chicken pizza.
- Tortilla Crunch: Sprinkle crushed tortilla chips, inspired by LaylaCooks’ Chicken Tortilla Soup.
- Mild Option: Use banana peppers instead of jalapeños for less heat in this spicy pizza.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. I reheat in a 375°F (190°C) oven for 5–7 minutes to keep the crust crisp, avoiding the microwave to prevent a rubbery texture. To freeze, I assemble the pizza, freeze on a tray, wrap tightly, and store for up to 2 months. I bake from frozen at 400°F for 12–15 minutes.
Serving Tips
- Presentation: Serve on a wooden board for a rustic vibe.
- Garnish: Add cilantro, crema, or extra jalapeños for flair.
- Pairing: Enjoy with LaylaCooks’ Cucumber Blueberry Feta Salad or Vanilla Raspberry Iced Latte for balance.
- Portion Size: 2 slices per person as a main or appetizer.
- Occasions: Perfect for game nights, parties, or casual dinners.
FAQs About Spicy Chicken and Pickled Jalapeño Pizza
Here are answers to common questions about this dish:
Can I make the dough ahead?
Yes, refrigerate the dough after rising, then bring to room temperature before rolling for Spicy Chicken and Pickled Jalapeño Pizza.
What can I use instead of pickled jalapeños?
Fresh jalapeños add more heat, or banana peppers offer milder flavor for this zesty chicken pizza.
How do I reheat leftovers?
Reheat in a 375°F oven for 5–7 minutes to keep the crust crisp for this pickled jalapeño pizza.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Spicy Chicken and Pickled Jalapeño Pizza is a bold, flavorful dish that’s easy to make and perfect for spice lovers. This fiery pizza delight combines smoky chicken, tangy jalapeños, and a crispy crust for a memorable meal. Whip up this spicy pizza and enjoy its zesty, cheesy perfection!
Spicy Chicken and Pickled Jalapeño Pizza
Ingredients
Dough:
- 2 cups 240g all-purpose unbleached flour
- ¾ cup 180ml warm water (110°F/45°C)
- 1 tsp active dry yeast
- 1 tsp salt
Chicken:
- 1 chicken breast about 8 oz/225g, chopped
- 1 tbsp crushed New Mexican chile or chile powder
- ½ tsp chipotle powder optional
- ¼ tsp salt
- Black pepper to taste
- 1 tbsp olive oil
Garlic-Oil Sauce:
- 2 tbsp olive oil
- 2 garlic cloves minced
- Pinch of salt
Instructions
Make Dough
- In a bowl, I dissolve 1 tsp yeast in ¾ cup warm water and let it sit for 5 minutes until foamy. I add 2 cups flour and 1 tsp salt, stirring until a shaggy dough forms. On a floured surface, I knead for 5 minutes until smooth. I cover with a towel and let rise for 1–2 hours (or 30 minutes minimum).
Cook Chicken
- I toss 1 chopped chicken breast with 1 tbsp New Mexican chile, ½ tsp chipotle powder, ¼ tsp salt, and pepper. In a skillet over medium-high heat, I heat 1 tbsp olive oil and cook chicken for 5–6 minutes until browned and cooked through. I set aside.
Prepare Garlic-Oil Sauce
- I mix 2 tbsp olive oil, 2 minced garlic cloves, and a pinch of salt in a bowl, mashing slightly to infuse flavors. I let it sit while the dough rises.
Assemble Pizza
- I preheat the oven to 400°F (200°C). On parchment paper, I roll out one-quarter of the dough into a 10-inch circle, resting briefly if it springs back. I pre-bake the dough on a baking sheet for 1–2 minutes to firm it up. I brush with garlic-oil sauce, add cooked chicken, 1 cup cubed mozzarella, and 1 cup pickled jalapeños.
Bake
- I bake for 8–10 minutes until the crust is golden and cheese is bubbly. For extra crispiness, I use the lower oven rack or a pizza stone.
Serve
- I garnish with 2 tbsp cilantro or 1 tbsp crema (optional) and slice into wedges to serve hot.
Notes
- Let dough rest between rolls to ease shaping. Pre-bake crust to avoid sogginess. Use firm, high-quality pickled jalapeños for best results. Cubes of mozzarella melt better than shredded. Crema drizzle balances the spice. Store leftovers up to 3 days; reheat in oven for best texture.
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