Description
This Chili Garlic Chicken Pizza combines the spicy, tangy flavors of a chili garlic marinade with tender chicken pieces baked atop a homemade, hand-kneaded pizza crust. Topped with a blend of mozzarella and provolone cheese, this pizza is garnished with fresh cilantro, green onions, and optional sesame seeds, offering a deliciously bold twist on a classic favorite.
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 and Marinade
- 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 the Pizza Assembly
- 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 and ready for dough making.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt thoroughly to ensure even seasoning of the dough.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the flour bowl. Mix until a shaggy dough forms, bringing the ingredients together.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic, adding flour or water as necessary to achieve the right consistency.
- First Rise: Lightly grease a large bowl with olive oil, place the dough inside, turning it to coat with oil, then cover and let rise in a warm place for 1-1.5 hours, until it has doubled in size.
- Punch Down the Dough: Gently punch down to release the air bubbles that formed during rising, preparing the dough for shaping.
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes, ensuring uniform size for even cooking.
- Make the Chili Garlic Marinade: In a medium bowl, whisk together 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 your taste.
- Marinate the Chicken: Add the chicken cubes to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to infuse.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Cook the marinated chicken, stirring occasionally, until cooked through and slightly caramelized, about 8-10 minutes, ensuring the internal temperature reaches 165°F (74°C).
- Preheat the Oven: Preheat your oven to 450°F (232°C). Place a pizza stone in the oven while it heats up if you have one to ensure a crisp crust.
- Prepare the Pizza Dough: Divide the dough in half or portions as desired. On a lightly floured surface, roll out one portion into a 12-inch circle or your preferred shape.
- Transfer the Dough: Carefully move the rolled dough to a pizza peel dusted with cornmeal or flour, or place directly on a baking sheet suitable for the oven.
- Add the Sauce: Spread a generous layer of chili garlic sauce evenly over the dough, leaving a border around the edges for the crust.
- Add the Cheese: Sprinkle mozzarella cheese evenly over the sauce, followed by provolone cheese if using, ensuring good coverage.
- Add the Chicken: Distribute the cooked chili garlic chicken pieces evenly on top of the cheese layer.
- Bake the Pizza: 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 brown 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. Serve immediately while hot.
- Repeat: Repeat the dough rolling, topping, and baking steps with the remaining dough and ingredients to make additional pizzas.
Notes
- Adjust the amount of red chilies and red pepper flakes according to your preferred spice level.
- Using a pizza stone helps achieve a crispier crust but is optional; a baking sheet works fine.
- Marinating the chicken longer deepens the flavor. Refrigerate up to 4 hours for best results.
- If you don’t have provolone cheese, you can omit it or substitute with another melting cheese.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Letting the pizza cool slightly before slicing helps the cheese set and makes cutting easier.
- Prep Time: 20 minutes (plus 1-1.5 hours dough rise and 30 minutes chicken marinating)
- Cook Time: 20 minutes (10 minutes chicken cooking + 12-15 minutes pizza baking)
- Category: Pizza
- Method: Baking
- Cuisine: Fusion (American-Asian inspired)
Keywords: Chili garlic chicken pizza, spicy chicken pizza, homemade pizza dough, fusion pizza recipe, chicken pizza with chili sauce
