Spicy Chicken Pickled Jalapeno Pizza (Print Version)
Thin crust pizza topped with spicy chicken, tangy pickled jalapenos, mozzarella, and a fragrant garlic oil sauce.
# Ingredients:
→ Main Ingredients
01 -
1 cup pickled jalapenos
02 -
1 cup cubed Mozzarella cheese
→ Pizza Dough
03 -
2 cups all-purpose unbleached flour
04 -
3/4 cup warm water
05 -
1 teaspoon yeast
06 -
1 teaspoon salt
→ Chicken Seasoning
07 -
1 chicken breast
08 -
1 tablespoon crushed New Mexican chile
09 -
1/2 teaspoon chipotle powder (optional)
10 -
1/4 teaspoon salt
11 -
freshly ground pepper
12 -
1 tablespoon olive oil
→ Garlic Oil Sauce
13 -
2 tablespoons olive oil
14 -
2 garlic cloves, minced
15 -
pinch of salt
# Directions:
01 -
In a mixing bowl, dissolve 1 teaspoon of yeast into 3/4 cup warm water. Add 2 cups flour and 1 teaspoon salt. Mix until partially combined, then transfer to a work surface. Knead the dough into a smooth ball. Cover and let rise for 1-2 hours, or 30 minutes if pressed for time.
02 -
Combine 2 minced garlic cloves with 2 tablespoons olive oil and a pinch of salt in a small bowl. Use the back of a spoon to press the garlic into the oil, helping the flavors infuse.
03 -
Chop 1 chicken breast into bite-sized pieces. Combine with 1 tablespoon crushed New Mexican chile, 1/2 teaspoon chipotle powder (optional), 1/4 teaspoon salt, freshly ground pepper, and 1 tablespoon olive oil. Saute in a drizzle of oil over medium-high heat until cooked through. Set aside.
04 -
Divide the dough into halves, then quarter one half. Roll out a portion into a thin 10-inch crust. Let rest briefly to reduce elasticity. Roll further to desired thinness, preferably on parchment paper. Pre-bake the crust at 200°C (400°F) for 1-2 minutes.
05 -
Spread a thin layer of garlic-oil sauce over the pre-baked crust. Add cooked chicken, cubed Mozzarella, and pickled jalapenos. Bake at 200°C (400°F) for 8-10 minutes, or until edges brown. Serve immediately.
06 -
Top with chopped cilantro, Crema, or additional pickled jalapenos, if desired.
# Notes:
01 -
For a thinner crust, roll dough extensively. Thicker crusts may overpower the toppings.
02 -
Use minimal garlic-oil sauce to prevent the pizza from becoming greasy.
03 -
Remaining dough can be refrigerated in plastic and foil for 4-5 days.