Introduction

This Chili Garlic Chicken Pizza is a spicy and flavorful twist on a classic favorite. Tender marinated chicken pairs perfectly with a zesty chili garlic sauce and a melty blend of cheeses. It’s a homemade treat that’s sure to impress family and friends.

This image shows a close-up of a sliced pizza with four main layers. The base is a thick, golden-brown crust with a slightly crispy texture. On top of the crust, there is a dark red, glossy sauce spread evenly. Over the sauce, there is melted white cheese scattered in patches, showing a stretchy texture. The top layer is made of chunky grilled chicken pieces that are golden-brown with some char marks, mixed with green herbs and small red chili pieces, giving a fresh and colorful look. The pizza is placed on white parchment paper over 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 large 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 lightly 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: Prepare the chicken by cutting it into 1-inch cubes.
Step 8: In a medium bowl, whisk together olive oil, minced garlic, chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Season with salt and pepper.
Step 9: Add chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
Step 10: Heat a large skillet over medium-high heat. Cook the marinated chicken until cooked through and slightly caramelized, about 8-10 minutes. Ensure internal temperature reaches 165°F (74°C).
Step 11: Preheat oven to 450°F (232°C). Place a pizza stone inside if using.
Step 12: Divide dough in half. On a floured surface, roll out one portion 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 generous layer of chili garlic sauce evenly over the dough, leaving a small border for the crust.
Step 15: Sprinkle mozzarella cheese evenly over the sauce, then add provolone if using.
Step 16: Distribute the cooked chili garlic chicken evenly over the cheese.
Step 17: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 12-15 minutes until crust is golden and cheese melted.
Step 18: Remove from oven and let cool a few minutes. Garnish with cilantro, green onions, and sesame seeds if desired. Serve immediately.
Step 19: Repeat steps 12-18 with remaining dough and toppings.

Tips & Variations

For extra crisp crust, preheat your pizza stone thoroughly and use a pizza peel dusted with cornmeal for easy transfer.
Adjust the number of red chilies to match your heat preference, or substitute with a milder pepper.
Try adding sliced bell peppers or red onions for more veggies and crunch.
Use homemade chili garlic sauce for a fresh and personalized flavor.

Storage

Store leftover pizza in an airtight container or wrap tightly in foil. Keep refrigerated for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 8-10 minutes to regain crispness. Avoid microwaving to prevent soggy crust.

How to Serve

A close-up of a sliced pizza with a golden-brown crust base that looks soft and thick. The first layer is a dark reddish-brown barbecue sauce spread evenly on the crust. On top of the sauce is melted white cheese that is creamy and slightly browned in spots. Scattered over the cheese are pieces of grilled chicken with a charred, golden texture. There are small bits of green herb leaves and slices of green and red chili peppers spread evenly for color and freshness. The pizza is cut into eight slices and placed on a white marbled surface with some coarse salt around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough instead of making it from scratch?

Yes, store-bought dough works well and saves time. Just make sure to bring it to room temperature before rolling out.

How spicy is this pizza?

The heat level can be adjusted by the amount and type of chilies used. You can reduce or omit the red pepper flakes to make it milder or add extra chilies for more spice.