Spicy Chicken Jalapeno Pizza (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
This dough makes four skinny 10-inch pizzas, but the toppings only cover two
02 -
You can keep leftover dough in the fridge for up to 5 days if it's wrapped tight
03 -
The thinner you roll the crust, the better your pizza will taste
04 -
Don't go crazy with the garlic oil (just use about 1/2 tablespoon per pizza) or you'll end up with soggy pizza