Spicy Chicken and Pickled Jalapeno Pizza
This Spicy Chicken and Pickled Jalapeno Pizza is the perfect example of Mexican cooking ingredients influencing just about everything in my kitchen. A super easy and delicious recipe with no special pizza gear needed!
Servings: 2 people
Calories: 880kcal
Ingredients
- 1 cup pickled jalapenos
- 1 cup cubed Mozzarella cheese
For the pizza dough:
- 2 cups all-purpose unbleached flour
- 3/4 cup warm water
- 1 teaspoon yeast
- 1 teaspoon salt
For the chicken:
- 1 chicken breast
- 1 tablespoon crushed New Mexican chile (or your choice of chile powder)
- 1/2 teaspoon chipotle powder (optional)
- 1/4 teaspoon salt
- freshly ground pepper
- 1 tablespoon olive oil
For the garlic-oil sauce:
- 2 tablespoons olive oil
- 2 garlic cloves minced
- pinch of salt
Instructions
- In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water. Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon. Dump flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour. Cover with the mixing bowl and let rise for 1-2 hours (or 30 minutes if you are hungry).
- To make the garlic-oil sauce, peel and finely mince 2 garlic cloves. In a small bowl combine the garlic with 2 tablespoons olive oil and a pinch of salt. Smoosh the garlic into the oil using the back of a spoon to help its flavor infuse into the oil.
- For the chicken, chop a single chicken breast into bite-sized pieces and combine well with the listed seasoning ingredients in a bowl. Saute the chicken in a drizzle of oil over medium high heat until cooked. Set aside until needed. You could also use this simple all purpose chicken recipe.
- Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a super thin 10" crust. Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity. Then you can roll it out to your desired thinness. Rolling the dough on parchment paper can be easier as it won't stick as much. You can also bake the pizza directly on the parchment paper.
- For my kitchen set-up, I start by baking the rolled-out dough by itself for 1-2 minutes at 400F. Then I add a thin layer of the garlic-oil sauce, followed by the chicken, cheese, and pickled jalapenos. Bake at 400F for 8-10 minutes, or until the edges start to brown. Serve immediately.
- Optional garnishes include chopped cilantro, Crema, and more pickled jalapenos!
Notes
Sometimes I slightly undercook the chicken in the saute pan. This will keep it from drying out when baking in the oven on the pizza.
It takes very little of the garlic-oil sauce to keep the pizza from tasting dry. One Tablespoon per pizza is the upper limit, I probably end up using only 1/2 Tablespoon per pizza.
This dough recipe is enough for four 10" thin crust pizzas, but the listed ingredients for the toppings are for two pizzas. You can wrap the remaining dough in plastic and foil and it will keep in the fridge for at least 4-5 days.
One last thing to note...I like this recipe best when the crust is super thin. A light, thin crust keeps the focus on the chicken and pickled jalapenos. I've tried it with thicker crust before and did not like it as much.
Nutrition
Calories: 880kcal