Description
This Chili Garlic Chicken Pizza offers a delightful fusion of spicy, savory, and tangy flavors atop a crispy homemade crust. Tender marinated chicken cubes cooked in a chili garlic marinade are complemented by a flavorful chili garlic sauce and melty blends of mozzarella and provolone cheese, finished with fresh cilantro, green onions, and a sprinkle of sesame seeds. Perfect for lovers of bold, spicy pizzas craving a homemade touch.
Ingredients
Scale
Dough 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
Chili Garlic Chicken Marinade & Chicken
- 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
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 the mixture is foamy, indicating the yeast is active.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt to evenly distribute the salt throughout the flour.
- Combine Wet and Dry Ingredients: Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour bowl. Mix with a spoon or hands until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour or water as needed to achieve the right consistency.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning once to coat it with oil. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, until the dough doubles in size.
- Punch Down the Dough: Gently punch down the risen dough to release trapped air and prepare it for shaping.
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes to allow for even marination and cooking.
- Make the Chili Garlic Marinade: In a medium bowl, whisk olive oil, minced garlic, finely chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using. Season with salt and black pepper to taste, balancing the flavors.
- Marinate the Chicken: Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours to deepen the flavor.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and slightly caramelized, about 8-10 minutes. Ensure the internal temperature reaches 165°F (74°C) for safety.
- Preheat the Oven: Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven to heat up while preheating.
- Prepare the Pizza Dough: Divide the dough in half (or into smaller portions for personal pizzas). On a lightly floured surface, roll out one portion into a 12-inch circle or your desired shape.
- Transfer the Dough: Carefully transfer the rolled dough onto a pizza peel dusted with cornmeal or flour, or directly onto a lightly oiled baking sheet.
- Add the Sauce: Spread a generous, even layer of chili garlic sauce over the dough, taking care to leave a border around the edges for the crust.
- Add the Cheese: Sprinkle shredded mozzarella evenly over the sauce, followed by the provolone cheese if using, for added richness and flavor complexity.
- Add the Chicken: Distribute the cooked chili garlic chicken cubes evenly atop the cheese layer to ensure every bite has protein and flavor.
- Bake the Pizza: Transfer 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 rest for a few minutes before slicing. Garnish with freshly chopped cilantro, thinly sliced green onions, and sprinkle sesame seeds if desired. Serve immediately to enjoy the optimal flavor and texture.
- Repeat: Repeat the rolling, topping, and baking process with the remaining dough and toppings for additional pizzas.
Notes
- Adjust the number of red chilies and red pepper flakes to control the spiciness according to your preference.
- Allow sufficient time for the dough to rise; a warm, draft-free environment speeds this process.
- For a crispier crust, use a pizza stone and preheat it thoroughly before baking.
- Marinating chicken longer than 30 minutes enhances flavor but do not exceed 4 hours to maintain meat texture.
- Vegetarian option: omit chicken and add bell peppers, mushrooms, or tofu marinated similarly.
- Leftover pizza can be stored in the refrigerator up to 2 days and reheated in an oven or skillet for best texture.
- Prep Time: 20 minutes (plus 1-1.5 hours dough rising and 30 minutes chicken marinating)
- Cook Time: 20 minutes (including chicken cooking and pizza baking)
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Italian-Chinese inspired)
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Chili Garlic Chicken Pizza, homemade pizza, spicy chicken pizza, chili garlic sauce pizza, fusion pizza recipe
