Chicken Jalapeno Pizza (Print Version)

# Ingredients:

→ Pizza Dough

01 - 2 cups of plain, white flour
02 - 3/4 cup of warm water
03 - 1 tsp of yeast for baking
04 - 1 tsp of salt

→ Chicken & Seasonings

05 - 1 chicken breast
06 - 1 tbsp of New Mexican chili or chili powder
07 - 1/2 tsp of chipotle powder if you like it spicy
08 - A sprinkle (1/4 tsp) of salt
09 - Some fresh pepper, ground to taste
10 - 1 tbsp olive oil for cooking

→ Toppings & Sauce

11 - 1 cup of chopped, pickled jalapeños
12 - 1 cup of mozzarella cheese, cut into cubes
13 - 2 tbsp of olive oil for garlic sauce
14 - 2 cloves of garlic, finely chopped
15 - Just a pinch of salt for the garlic sauce

# Instructions:

01 - Take a bowl and mix warm water with the yeast first. Then, add salt and flour, stir with a spoon until it starts forming into dough. Knead it by hand on a flat surface until smooth. If it’s too sticky, throw in a little extra flour. Cover it and let it sit for 30 minutes to 2 hours to rise.
02 - In a small bowl, combine chopped garlic, olive oil, and a pinch of salt. Mash the garlic a bit with the back of a spoon so it mixes well with the oil.
03 - Cut the chicken into small cubes. Toss it with chili powder, chipotle (if using), salt, and pepper. Heat oil in a pan, toss in the chicken, and cook over medium heat. Don’t overcook—it’ll finish in the oven.
04 - Cut the dough into 4 parts. Each is for a 10-inch pizza. Flatten them with a rolling pin on parchment paper, making them super thin. Let them rest a moment so they don’t shrink back too much.
05 - Bake the crust plain at 400°F for 1-2 minutes to firm it up. Add a little garlic oil, chicken, cheese chunks, and pickled jalapeños. Bake again for 8-10 minutes to get it golden and crisp.

# Notes:

01 - This dough makes four pizzas, but the toppings here are for two.
02 - Wrap extra dough tightly and keep it in the fridge for no more than 5 days.
03 - Thin crusts are best if you want the toppings to be the star of the show.
04 - Too much garlic sauce can make the crust soggy. Use only about half a tablespoon per pizza.

Back