Description
This Chili Garlic Chicken Pizza combines a spicy, savory chili garlic chicken topping with a homemade crust and melted mozzarella and provolone cheeses. The chicken is marinated in a zesty chili garlic sauce, then cooked to juicy perfection before being layered on the pizza with a generous spread of chili garlic sauce and cheese. Garnished with fresh cilantro, green onions, and sesame seeds, this pizza offers a perfect balance of heat, flavor, and cheesy goodness, ideal for spice lovers seeking a twist on classic pizza.
Ingredients
Scale
For the Dough
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
For the Chicken Marinade and Topping
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2–3 red chilies, finely chopped (adjust to your spice preference)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For Assembling and Garnishing
- 1 cup chili garlic sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese (optional)
- 1/4 cup chopped fresh cilantro, for garnish
- 1/4 cup thinly sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy, indicating the yeast is active.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt to evenly distribute the salt.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the flour bowl. Mix until a shaggy dough forms, ensuring all flour is moistened.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add flour or water as needed to achieve the right consistency.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough inside, turning to coat. Cover with a clean cloth and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Punch Down the Dough: Gently punch down the risen dough to release trapped air and prepare for shaping.
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes for even cooking and marination.
- Make the Chili Garlic Marinade: In a medium bowl, whisk together olive oil, minced garlic, red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using. Season with salt and black pepper to taste.
- Marinate the Chicken: Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for 8-10 minutes until cooked through and slightly caramelized. Ensure the internal temperature reaches 165°F (74°C).
- Preheat the Oven: Preheat your oven to 450°F (232°C). If using, place a pizza stone in the oven to heat up for a crisp crust.
- Prepare the Pizza Dough: Divide the dough into halves or smaller portions. On a lightly floured surface, roll out one portion into a 12-inch circle or your desired shape.
- Transfer the Dough: Carefully transfer the rolled dough to a pizza peel dusted with cornmeal or flour, or directly place it on a baking sheet.
- Add the Sauce: Spread a generous layer of chili garlic sauce evenly over the dough surface, leaving a small border around the edges for the crust.
- Add the Cheese: Sprinkle shredded mozzarella cheese evenly over the sauce, then add provolone cheese if using, distributing it evenly.
- Add the Chicken: Arrange the cooked chili garlic chicken cubes evenly over the cheese layer.
- Bake the Pizza: Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, sliced green onions, and sesame seeds if desired. Slice and serve immediately.
- Repeat: Repeat steps 12 through 18 with the remaining dough and topping ingredients to make the second pizza.
Notes
- Adjust the number of red chilies and red pepper flakes according to your spice tolerance.
- Using a pizza stone helps develop a crispier crust but is optional.
- Marinating the chicken longer enhances the flavor but avoid exceeding 4 hours to maintain texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend made for bread or pizza dough.
- Leftover pizza can be refrigerated and reheated, but it’s best eaten fresh for optimal texture.
- Feel free to add vegetables like sliced bell peppers or onions for added flavor and nutrition.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (American-Asian inspired)
Nutrition
- Serving Size: 1 slice (1/8 of a pizza)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
Keywords: chili garlic chicken pizza, spicy chicken pizza, homemade pizza, chili chicken recipe, easy pizza dough, garlic chili sauce pizza
