Spicy Chicken and Pickled Jalapeño Pizza
This Spicy Chicken and Pickled Jalapeño Pizza brings together bold flavors, a garlic-oil base, tender marinated chicken, and vinegary jalapeños on a crispy homemade crust. Perfect for spice lovers who crave a homemade pizza with serious heat and flavor.
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.