Jalapeno Chicken Pizza (Print Version)
# Ingredients:
→ Dough Base
01 -
2 cups plain all-purpose flour
02 -
3/4 cup warm water
03 -
1 teaspoon salt
04 -
1 teaspoon active yeast
→ Chicken and Spices
05 -
1 chicken breast
06 -
1 tablespoon crushed chile (like New Mexican or powder)
07 -
1/2 teaspoon chipotle powder (optional)
08 -
1/4 teaspoon salt
09 -
Dash of freshly ground black pepper
10 -
1 tablespoon olive oil
→ Sauce and Toppings
11 -
1 cup mozzarella cheese, cut into small cubes
12 -
1 cup pickled jalapeños
13 -
2 tablespoons olive oil for garlic sauce
14 -
2 cloves fresh garlic, finely chopped
15 -
Small pinch of salt for garlic oil
# Instructions:
01 -
In a bowl, stir the yeast into warm water until dissolved. Pour in the flour and salt, stirring until it starts to come together. Knead it on a flat surface by hand until smooth. If it’s sticky, sprinkle with extra flour. Cover and let it rise for 30 minutes to 2 hours.
02 -
Put the minced garlic in a small dish with olive oil and a little salt. Use a spoon to mash the garlic into the oil to bring out the flavor.
03 -
Cut up the chicken into small chunks. Toss with chile powders, salt, and pepper. Cook it in olive oil on medium-high heat and remove once it’s just barely cooked—it’ll finish in the oven.
04 -
Cut the dough into four pieces, with each making a 10-inch crust. Roll it thin on parchment, and let it rest a little between rolls to make it easier to handle.
05 -
Preheat the oven and partially bake the crusts for 1-2 minutes at 400°F. Spread a thin coat of garlic oil, then pile on the chicken, cheese, and jalapeños. Bake for 8-10 minutes until the edges are crisp and browned.
# Notes:
01 -
This dough makes enough for 4 pizzas, but the toppings listed only cover 2.
02 -
Wrap leftover dough and keep it in the fridge for up to 5 days.
03 -
Very thin crust works best, letting the toppings shine.
04 -
Only use about 1/2 tablespoon of garlic oil per pizza to avoid soggy spots.