Introduction

This Chili Garlic Chicken Pizza is a delightful fusion of spicy, savory, and cheesy flavors. With tender marinated chicken and a bold chili garlic sauce, it’s perfect for anyone craving a homemade pizza with a kick.

The image shows a thick-crust pizza cut into eight slices with a golden brown outer edge. The bottom layer is a rich, dark red tomato sauce spread evenly across the dough. On top of this sauce is a layer of melted white cheese, partially covered by chunky pieces of grilled chicken that are golden brown with a slightly crispy texture. Scattered on the pizza are small bits of red chili, green herbs like parsley, and some sesame seeds, adding pops of red and green color. The pizza sits on white parchment paper placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm water (105-115°F)
2 tablespoons olive oil, plus more for greasing
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
4 cloves garlic, minced
2-3 red chilies, finely chopped (adjust to your spice preference)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup chili garlic sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup shredded provolone cheese (optional)
1/4 cup chopped fresh cilantro, for garnish
1/4 cup thinly sliced green onions, for garnish
Sesame seeds, for garnish (optional)

Instructions

Step 1: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy.
Step 2: In a separate bowl, whisk together the flour and salt.
Step 3: Pour the yeast mixture and 2 tablespoons olive oil into the flour bowl. Mix until a shaggy dough forms.
Step 4: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour or water as needed.
Step 5: Lightly grease a large bowl with olive oil, place the dough inside, turning to coat. Cover and let rise in a warm place for 1-1.5 hours until doubled.
Step 6: Gently punch down the dough to release the air.
Step 7: Cut chicken breasts into 1-inch cubes.
Step 8: In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), salt, and black pepper.
Step 9: Add chicken to the marinade, toss to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
Step 10: Heat a skillet over medium-high heat. Cook marinated chicken, stirring occasionally, for 8-10 minutes until cooked through and caramelized. Ensure internal temperature reaches 165°F (74°C).
Step 11: Preheat the oven to 450°F (232°C). Place a pizza stone inside if using.
Step 12: Divide dough in half. Roll one portion on a floured surface into a 12-inch circle or desired shape.
Step 13: Transfer dough to a pizza peel dusted with cornmeal or flour, or onto a baking sheet.
Step 14: Spread a layer of chili garlic sauce evenly over dough, leaving a small border for the crust.
Step 15: Sprinkle mozzarella cheese over the sauce, then add provolone if using.
Step 16: Distribute cooked chicken evenly over the cheese.
Step 17: Slide pizza onto preheated stone or place baking sheet in the oven. Bake for 12-15 minutes until crust is golden and cheese is melted.
Step 18: Remove pizza, let cool for a few minutes. Garnish with cilantro, green onions, and sesame seeds if desired. Serve immediately.
Step 19: Repeat with remaining dough and toppings.

Tips & Variations

Adjust the number of red chilies or red pepper flakes to control the heat level.
For extra flavor, marinate chicken overnight in the refrigerator.
Substitute chicken with shrimp or tofu for a different protein option.
Use a pizza stone to achieve a crispier crust, but a baking sheet works well too.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8-10 minutes to maintain crispiness. Avoid microwaving to prevent soggy crust.

How to Serve

A close-up view of a six-slice pizza on white parchment paper over a white marbled surface. The pizza has a thick golden-brown crust with a layer of dark reddish-brown barbecue sauce spread evenly on top. Large chunks of grilled chicken with a slightly charred texture cover the pizza, mixed with melted white mozzarella cheese in patches. Bright green parsley and finely chopped red chili pieces are scattered across the top, adding color contrast. The surface looks hot and freshly baked with a slight shine from the sauce and cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this pizza?

Yes, you can use pre-cooked chicken; just toss it in the chili garlic sauce and warm it briefly before adding to the pizza.

How can I make the dough ahead of time?

You can prepare the dough up to the first rise, then refrigerate it in a covered bowl for up to 24 hours. Let it come to room temperature before shaping and baking.