Introduction

This Chili Garlic Chicken Pizza is a fiery twist on a classic favorite, combining tender marinated chicken with a spicy garlic sauce and melty cheeses. It’s perfect for those who love a bit of heat and bold flavors in their pizza night.

A close-up view of a sliced pizza with a golden-brown crust forming the base layer. On top, a rich dark reddish-brown sauce spreads evenly, followed by melted white cheese patches scattered all over. The main topping is chunky pieces of cooked chicken coated in a glossy, slightly sticky sauce with a brownish and orange color. Bright green parsley leaves and small red chili bits are sprinkled on top, adding color contrast and texture. The pizza is placed on white parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy.
Step 2: In a separate large bowl, whisk together the flour and salt.
Step 3: Pour the yeast mixture and 2 tablespoons olive oil into the flour. Mix until a shaggy dough forms.
Step 4: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until smooth and elastic. Add flour or water as needed.
Step 5: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
Step 6: Gently punch down the dough to release the air.
Step 7: Cut the chicken breasts into 1-inch cubes.
Step 8: In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Season with salt and black pepper to taste.
Step 9: 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.
Step 10: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly caramelized, about 8-10 minutes. Ensure internal temperature reaches 165°F (74°C).
Step 11: Preheat your oven to 450°F (232°C). Place a pizza stone in the oven while it preheats (if using).
Step 12: Divide the dough in half. On a lightly floured surface, roll out one portion into a 12-inch circle (or desired shape).
Step 13: Carefully transfer the rolled dough to a pizza peel dusted with cornmeal or flour, or directly onto a baking sheet.
Step 14: Spread a generous layer of chili garlic sauce evenly over the pizza dough, leaving a small border for the crust.
Step 15: Sprinkle mozzarella cheese over the sauce, followed by provolone cheese if using.
Step 16: Distribute the cooked chili garlic chicken evenly over the cheese.
Step 17: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Step 18: Remove the pizza from the oven and let cool for a few minutes before slicing. Garnish with chopped cilantro, sliced green onions, and sesame seeds if desired. Serve immediately.
Step 19: Repeat steps 12-18 with the remaining dough and toppings.

Tips & Variations

For extra crispy crust, bake the pizza directly on a preheated pizza stone.
Adjust the number of red chilies to control the heat level to your preference.
Substitute chicken thighs for a juicier, more flavorful result.
Add thinly sliced bell peppers or red onions for extra crunch and color.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet or oven to maintain the crispiness of the crust. Avoid microwaving to prevent sogginess.

How to Serve

A close-up of a pizza cut into eight slices on a white marbled surface, showing three main layers: a thick golden-brown crust at the bottom, topped with a dark red tomato sauce spread evenly; above the sauce, patches of melted white cheese are visible, soft and slightly gooey; large chunks of golden-brown grilled chicken pieces with a slightly crispy texture are generously spread on top, mixed with small bits of finely chopped green herbs and tiny pieces of red chili adding color contrast. The pizza looks fresh and flavorful with layered textures and vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pizza dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before rolling it out.

What if I don’t have a pizza stone?

You can bake the pizza on a baking sheet lined with parchment paper. Preheating the baking sheet in the oven helps to achieve a crispier crust.