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Tasty Jalapeno Popper Chicken Pizza

Featured in: Main Dishes

This Jalapeno Popper Chicken Pizza takes a crispy homemade crust and loads it with spicy chicken and zesty pickled jalapenos for a kicked-up dinner option. The base uses a simple scratch dough with a light garlicky oil instead of regular tomato sauce. What really makes this pizza stand out is how the fiery chicken works with the tangy jalapenos, all on an extra-thin base that lets those bold flavors shine through. You'll get enough dough for four pizzas, so you can save some for later meals - the extra dough keeps nicely in your fridge for a few days.
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Twistytaste.com
Updated on Sat, 29 Mar 2025 21:49:43 GMT
Spicy Chicken and Pickled Jalapeno Pizza Pin it
Spicy Chicken and Pickled Jalapeno Pizza | twistytaste.com

This daring spin on classic pizza combines hot chicken, zesty pickled jalapeños, and a flavorful garlic oil foundation for a memorable taste experience. Without the usual tomato sauce, each thoughtfully selected ingredient gets to truly stand out.

I first threw this pizza together when I needed to use up some leftover pickled jalapeños. The mix was so good it's now our can't-miss Friday tradition.

Key Ingredient Breakdown

  • Pickled Jalapeños: Add zippy heat and needed tang
  • Fresh Garlic: Always use just-minced for the best smelling oil
  • Mozzarella: Go with fresh for that amazing pull and melt
  • Chile Powder: Try to grab New Mexican for the real deal taste
  • All-Purpose Flour: The protein level counts - pick unbleached for better results

Building Your Dream Pizza

Step 1 - Start Your Dough:
Stir yeast into warm water that feels nice like bath water. Slowly add flour to build up the gluten right. Let it sit and rise for the tastiest, fluffiest texture.
Step 2 - Whip Up the Garlic Oil:
Chop garlic super tiny. Mix with oil right away to soak up flavors. Squish garlic into the oil to get all the taste out.
Step 3 - Fix the Chicken:
Slice into same-sized pieces so they cook evenly. Don't hold back on seasoning as flavors get milder in the oven. Cook just until done so it won't dry out later.
Step 4 - Put It All Together:
Make the dough nice and thin for a crispy base. Don't go crazy with the garlic oil as it's pretty strong. Spread your toppings out well so every bite is good.
Easy Spicy Chicken and Pickled Jalapeno Pizza Pin it
Easy Spicy Chicken and Pickled Jalapeno Pizza | twistytaste.com

I've realized this pizza works great for guests since you can prep most of it ahead. Everyone always talks about how different and tasty the flavor combo is.

The Magic Behind The Mix

You can play around with different toppings on this dough all week long, which makes planning meals so much easier.

When I'm getting meals ready for the week, I often cook extra spicy chicken that I can throw into tacos or bowls another day.

This has become what I make when I want to show friends there's more to pizza than tomato sauce. Even the biggest doubters end up loving it.

After trying the garlic oil base, I started coming up with tons of other cool pizza ideas I'd never thought of before.

Yummy Spicy Chicken and Pickled Jalapeno Pizza Pin it
Yummy Spicy Chicken and Pickled Jalapeno Pizza | twistytaste.com

After making this pizza countless times, I've learned that stepping away from tradition can lead to amazing food discoveries. It shows how switching out just a few ingredients can turn an everyday dish into something totally new and exciting.

Frequently Asked Questions

→ Why make the crust super thin?
The super thin base lets the toppings be the star and creates a better flavor balance overall.
→ Can I store the extra pizza dough?
Sure thing, just wrap it up in plastic and foil then pop it in the fridge for up to 5 days.
→ Why pre-bake the crust?
A quick 1-2 minute pre-bake makes sure your thin crust gets fully cooked through.
→ Can I adjust the spice level?
Absolutely, just add more or less chile powder and jalapenos depending on how hot you want it.
→ Why slightly undercook the chicken?
It'll finish cooking in the oven and stay juicy instead of drying out during baking.

Spicy Chicken Jalapeno Pizza

A crispy thin-crust pizza drizzled with garlic oil, topped with spicy seasoned chicken, zesty pickled jalapenos, and gooey melted mozzarella.

Prep Time
90 Minutes
Cook Time
15 Minutes
Total Time
105 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian-Mexican Blend

Yield: 8 Servings (2 10-inch pizzas)

Dietary: ~

Ingredients

→ Pizza Base

01 Plain white flour, 2 cups
02 Lukewarm water, 3/4 cup
03 Dried yeast, 1 teaspoon
04 Table salt, 1 teaspoon

→ Spiced Chicken

05 Chicken breast, 1
06 New Mexican chile flakes (or chile powder), 1 tablespoon
07 Smoky chipotle powder, 1/2 teaspoon (if you want)
08 Table salt, 1/4 teaspoon
09 Black pepper as needed
10 Good olive oil, 1 tablespoon

→ Sauce & Extras

11 Tangy pickled jalapeños, 1 cup
12 Diced mozzarella cheese, 1 cup
13 Olive oil for the garlic mix, 2 tablespoons
14 Finely chopped fresh garlic, 2 cloves
15 Small amount of salt for garlic mix

Instructions

Step 01

Put the yeast in the lukewarm water and let it sit in your bowl. Throw in the flour and salt, stir it around, then get your hands dirty and knead it on your counter till it looks smooth. Add more flour if it sticks to everything. Cover it up and wait 1-2 hours, but 30 minutes works in a pinch.

Step 02

Grab your chopped garlic, dump it in a small bowl with the olive oil and that tiny bit of salt. Mash everything together with a spoon to get all the garlic flavor into the oil.

Step 03

Chop your chicken into small chunks, toss them with the chile stuff, salt, and pepper. Cook in hot olive oil until they're almost done. Don't overcook them or they'll dry out when the pizza's baking.

Step 04

Split your dough into four pieces (each makes a 10-inch pizza). Roll them super thin on parchment paper. If the dough keeps shrinking, let it rest a minute before trying again.

Step 05

Stick the rolled dough in a 400°F oven for a minute or two. Take it out, brush on a bit of your garlic oil, scatter chicken, cheese, and jalapeños on top. Bake for 8-10 minutes until the edges turn golden.

Notes

  1. This dough makes four skinny 10-inch pizzas, but the toppings only cover two
  2. You can keep leftover dough in the fridge for up to 5 days if it's wrapped tight
  3. The thinner you roll the crust, the better your pizza will taste
  4. Don't go crazy with the garlic oil (just use about 1/2 tablespoon per pizza) or you'll end up with soggy pizza

Tools You'll Need

  • Big bowl for mixing
  • Flat wooden roller
  • Baking paper
  • Flat baking tray or pizza stone
  • Frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Flour has gluten
  • Mozzarella contains dairy