Spicy Chicken and Pickled Jalapeño Pizza, photo by Mexican PleasePhoto by Mexican Please

Spicy Chicken and Pickled Jalapeño Pizza

Servings: 2 servings

This Spicy Chicken and Pickled Jalapeño Pizza recipe is the perfect example of Mexican cooking ingredients influencing just about everything in my kitchen. In this preparation, I skip the traditional tomato-based sauce for a simple, garlic-infused oil. A super-easy and delicious recipe with no special pizza gear needed!

Ingredients

  • 1 cup pickled jalapeños
  • 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 chili powder)
  • 1/2 teaspoon chipotle powder
  • 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

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Directions

  1. In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water.
  2. Add 2 cups flour and 1 teaspoon of salt. Combine as much as you can with a spoon.
  3. 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.
  4. Cover with the mixing bowl and let rise for 1-2 hours (or 30 minutes if you are hungry).
  5. To make the garlic-oil sauce, finely mince 2 garlic cloves and add 2 tablespoons olive oil along with a pinch of salt. Smoosh the garlic into the oil using the back of a spoon and set aside.To make the garlic-oil sauce, finely mince 2 garlic cloves and add 2 tablespoons olive oil along with a pinch of salt. Smoosh the garlic into the oil using the back of a spoon and set aside.
  6. Chop a single chicken breast into bite-sized pieces and combine with the listed seasoning ingredients in a bowl.
  7. Saute the chicken in a drizzle of oil over medium high heat until slightly undercooked. Since the chicken will be baked in the oven, you don’t need to cook the chicken all the way through, 70-80 percent will do. Set aside until needed.
  8. 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.
  9. Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity.Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity.
  10. 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.
  11. For my kitchen setup, I start by baking the rolled-out dough for 1-2 minutes at 400ºF. Then add a thin layer of the garlic-oil sauce, followed by the chicken, cheese, and pickled jalapeños.
  12. Bake at 400ºF for 8-10 minutes, or until the edges start to brown. Serve immediately. Enjoy!
  13. Optional garnishes include chopped cilantro, Mexican crema, and more pickled jalapeños.

Chef Notes

Don't forget to slightly undercook the chicken. 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 2 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 jalapeños. I've tried it with a thicker crust and did not like it as much. pickled-jalapeno-pizza

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