Spicy Chicken Pickled Jalapeno Pizza

This Spicy Chicken and Pickled Jalapeno Pizza brings together bold Mexican flavors on a homemade crust with juicy chicken bites, tangy pickled jalapenos, and a punchy garlic oil sauce. It is my go-to Friday night meal when I want something fun without spending hours in the kitchen and love that it never fails to impress friends or family.

I first tried this when craving Mexican takeout with a pizza twist. Now it is such a regular hit at our house that my friends text for the recipe.

Ingredients

• Pickled jalapenos: give lots of tangy heat and are easy to find in jars at any grocery store look for firm and bright green slices
• Cubed Mozzarella cheese: for that melty pizza pull be sure to use whole milk mozzarella for best texture
• All-purpose unbleached flour: for dough structure choose a fresh bag with no musty smell for best result
• Warm water: helps activate the yeast aim for water just warmer than your wrist
• Yeast: gives the crust its rise be sure your package is not expired so the dough gets bubbly
• Salt: seasons both dough and chicken use a fine salt for even mixing
• Chicken breast: brings protein and soaks up the spice buy one that is firm and pale pink with no spots
• Crushed New Mexican chile and chipotle powder: add smoky heat get good chile powder for deeper flavor
• Olive oil: makes the crust tender and flavors both chicken and the garlic sauce choose extra virgin for the sauce
• Garlic cloves: for the sauce pick unbruised fresh bulbs for the sweetest taste

Step-by-Step Instructions

Make the Dough:

Add yeast to warm water in a bowl and stir until dissolved. Mix in flour and salt with a spoon as much as possible. Move dough to a floured surface and knead by hand about four to five minutes until you have a smooth ball that is slightly tacky but not sticky. Cover with the bowl and let rise for at least thirty minutes or up to two hours for better texture.

Make the Garlic-Oil Sauce:

Mince garlic very fine then add with olive oil and a pinch of salt to a small bowl. Use the back of a spoon to mash garlic into oil so it really infuses the flavor. Let it sit while you prepare other toppings.

Season and Cook the Chicken:

Cut chicken breast into bite-sized pieces. Toss chicken with chile powder, chipotle powder if using, salt, pepper, and a drizzle of olive oil in a bowl. Mix well so each piece is coated. Heat a skillet over medium high heat, add a little oil, then cook chicken for about five minutes until golden and just cooked through. Do not overcook so it stays juicy. Let cool while you roll the dough.

Roll and Shape the Pizza:

Tear the dough ball in half, then take one piece and tear it in half again. Roll this into a thin ten-inch round using a rolling pin. Rest for two minutes to relax gluten then roll even thinner if you like. Place on parchment paper so it does not stick.

Pre-bake the Crust:

Slide dough on parchment to a baking sheet and bake it at four hundred degrees Fahrenheit for one to two minutes just until it barely sets. This keeps the crust crisp.

Assemble the Pizza:

Spread about one half tablespoon of garlic oil over the crust using the back of a spoon. Scatter cooked chicken then sprinkle cheese evenly. Top with plenty of pickled jalapeno slices.

Bake and Finish:

Bake topped pizza at four hundred degrees for eight to ten minutes until cheese melts and edges are golden brown. If you like, add more pickled jalapenos or chopped cilantro right before serving. Slice up and enjoy hot.

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This pizza was the first recipe I ever made with my youngest son helping roll the dough. Getting flour all over the kitchen and sharing the first cheesy slice made for a memory I will never forget. I love how the jalapenos give a tangy kick and the whole dish feels special but is so easy.

Storage Tips

Leftover pizza keeps well in the fridge for up to three days tucked into an airtight container. To reheat, bake the slices at three hundred fifty degrees for five minutes or until the cheese is bubbly instead of microwaving which can make the crust soggy. Extra uncooked dough can be wrapped in plastic then foil and stored in the fridge for four days. You can also freeze dough for up to a month just thaw overnight in the fridge.

Ingredient Substitutions

If you do not have New Mexican chile powder, try regular chili powder or smoked paprika for a slightly different but still tasty result. Monterey Jack or Cheddar can replace mozzarella for a twist. Rotisserie chicken makes a super fast option instead of sautéing your own. Both homemade and storebought pickled jalapenos work. Fresh jalapenos bring extra heat but will not be quite as tangy.

Serving Suggestions

This pizza pairs perfectly with a simple green salad tossed in lime vinaigrette or a side of Mexican street corn. For a party, cut small squares and serve as a fun appetizer. Add a drizzle of crema or scatter fresh cilantro leaves over the top right before serving for a burst of freshness.

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Cultural Context

This recipe is a delicious snapshot of how Mexican flavors blend with classic pizza night. Pickled jalapenos, common in Mexican kitchens, bring more bite and character than regular pepperoni or olives. The garlic oil sauce is inspired by how my abuela would lace our family tortillas with oil and garlic as a quick snack. Combining these flavors on pizza dough creates a meal that feels both familiar and new.

Recipe FAQs

→ How do I make the crust extra thin and crispy?

Roll the dough as thin as possible and pre-bake it briefly before adding toppings. This technique keeps the crust light and crisp.

→ Can I use store-bought dough?

Yes, store-bought dough works if you're short on time. Roll it thin to keep the balance of flavors just right.

→ What is the best way to season the chicken?

Toss bite-sized chicken pieces with New Mexican chile powder, chipotle powder, olive oil, salt, and pepper, then sauté until just cooked through.

→ Is it necessary to pre-cook the chicken?

Yes, sautéing the chicken before assembling ensures it cooks evenly and stays juicy during the final bake.

→ What other toppings work well with these flavors?

Try adding chopped cilantro, a drizzle of Crema, or extra jalapenos after baking for a fresh finish.

→ How do I store leftover dough?

Wrap extra dough in plastic and foil, then refrigerate for up to five days for use in future pizzas.