Spicy Chicken and Pickled Jalapeno Pizza Recipe

Ash Tyrrell

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Prep Time 20

Cook Time 15

Servings: 3

2 cups shredded mozzarella cheese – Melts beautifully and adds that stretchy creamy goodness. Use freshly shredded cheese for the best melt.
1 ½ cups cooked chicken breast cubed – I prefer using boneless, skinless chicken breast for a lean and juicy topping.
2 tablespoons pickled jalapenos sliced – They bring tang and heat; go for jarred ones for ease.
3 garlic cloves minced – Adds depth and richness to the oil base.
2 tablespoons olive oil – A great carrier for garlic flavor; use extra virgin if you can.
1 teaspoon New Mexican chili powder – Smoky and slightly sweet; gives the chicken its rich flavor.
¼ teaspoon chipotle powder optional – Adds an earthy, spicy kick—skip it if you're heat-sensitive.
1 ½ cups all-purpose flour – Forms the base of the crust; use unbleached for better texture.
½ cup warm water 110°F – Helps activate the yeast and make a smooth dough.
1 teaspoon instant yeast – Quick-acting and ideal for same-day dough.
½ teaspoon salt – Enhances flavor in the dough.

In a mixing bowl, combine the flour, salt, and yeast. Slowly add warm water while stirring, until the dough comes together. Knead on a lightly floured surface for about 5–7 minutes until smooth and elastic. Cover and let it rest for at least 30 minutes, or up to 2 hours if you have the time.
While the dough is rising, mix the olive oil and minced garlic in a small bowl. Use the back of a spoon to mash the garlic into the oil to release more flavor. Set aside—this will be your savory sauce base instead of tomato.
Cut the chicken into small cubes and toss it with chili powder, optional chipotle powder, a pinch of salt, and a drizzle of olive oil. Heat a frying pan over medium heat and cook until golden brown and cooked through. I like slightly undercooking it since it’ll cook more in the oven.
Roll out your dough onto parchment paper until it’s about 12 inches across and fairly thin. Pre-bake it at 400°F for 4–5 minutes to firm up the base. Remove from oven, spread your garlic oil generously, then add the chicken, pickled jalapenos, and mozzarella cheese evenly over the surface.
Place the pizza back into the oven and bake for another 8–10 minutes, or until the cheese is bubbly and the edges are golden brown. Once out, garnish with chopped cilantro or extra jalapenos if you love more zing. Slice and enjoy hot!

Let the Dough Rest – It becomes easier to roll and tastes better when it’s well-rested.
Use Room Temp Cheese – Cold cheese can slow down melting—let it sit out a few minutes.
Don’t Skip Pre-baking – This prevents a soggy middle and helps the crust hold up.
Thin Topping Layers – Avoid overloading; too much moisture can ruin the texture.
Keep Jalapenos Evenly Spaced – So every bite gets that perfect punch of heat.