Description
This Chili Garlic Chicken Pizza combines a homemade, crispy pizza crust with spicy, flavorful marinated chicken tossed in a bold chili garlic sauce. Topped with melted mozzarella and provolone cheeses, and garnished with fresh cilantro and green onions, this pizza offers a perfect balance of heat and savory goodness, ideal for spice lovers looking for a delicious homemade pizza experience.
Ingredients
Scale
For the Pizza 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 Chili Garlic Chicken
- 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 Assembly and Toppings
- 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 the mixture becomes foamy, indicating that the yeast is active.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour and salt to evenly distribute the seasoning and ensure a consistent dough texture.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and 2 tablespoons of olive oil into the bowl with the flour. Mix thoroughly until a shaggy dough forms and there are no dry spots.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Add a little flour or water as needed to reach the right consistency.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough inside, turning it to coat all sides with oil. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
- Punch Down the Dough: Gently punch down the risen dough to release trapped air and prepare it for shaping.
- Prepare the Chicken: Cut the boneless, skinless chicken breasts into 1-inch cubes, perfect for cooking evenly in the marinade.
- Make the Chili Garlic Marinade: In a medium bowl, whisk together olive oil, minced garlic, finely chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, and optional red pepper flakes. Season with salt and black pepper to taste for a balanced spicy and savory flavor.
- Marinate the Chicken: Add the chicken cubes to the marinade and toss well to coat every piece evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to develop.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook while stirring occasionally until the chicken is cooked through, slightly caramelized, and reaches an internal temperature of 165°F (74°C), about 8-10 minutes.
- Preheat the Oven: Set your oven to 450°F (232°C). If you have a pizza stone, place it in the oven to preheat as well for an evenly crispy crust.
- Prepare the Pizza Dough: Divide the risen dough into halves (or smaller portions for multiple pizzas). Roll out one portion on a lightly floured surface into a 12-inch circle or your preferred shape.
- Transfer the Dough: Carefully move the rolled-out dough onto a pizza peel dusted with cornmeal or flour, or place it directly on a baking sheet if you don’t have a pizza stone.
- Add the Sauce: Spread a generous layer of chili garlic sauce evenly over the dough, leaving a small border around the edges for the crust to rise nicely.
- Add the Cheese: Sprinkle shredded mozzarella evenly over the sauce, then top with provolone cheese if using, to add a rich and creamy texture.
- Add the Chicken: Distribute the cooked chili garlic chicken pieces evenly over the cheese layer for maximum flavor in every bite.
- Bake the Pizza: Slide the pizza onto the preheated pizza stone or place the baking sheet into the oven. Bake for 12-15 minutes, or until the crust turns golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and allow it to cool for a few minutes. Garnish with fresh chopped cilantro, thinly sliced green onions, and sesame seeds if desired. Slice and serve immediately.
- Repeat: Repeat the rolling, assembling, and baking steps with the remaining dough and toppings to make a second pizza.
Notes
- Adjust the number of red chilies or red pepper flakes to control the spice level according to your preference.
- For a crispier crust, use a preheated pizza stone and bake directly on it.
- Allowing the dough to rise in a warm, draft-free environment helps achieve the best texture.
- If you don’t have provolone cheese, you can substitute with additional mozzarella or a mild cheddar.
- Leftover cooked chicken makes a great addition to salads or wraps the next day.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Fusion, American-Asian
Nutrition
- Serving Size: 1/8 of pizza
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg
Keywords: chili garlic chicken pizza, spicy chicken pizza, homemade pizza, pizza with chili sauce, chicken pizza recipe
