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Ultimate Chili Garlic Chicken Pizza: 1 Amazing Meal

Chili Garlic Chicken Pizza
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Experience an extraordinary culinary adventure with this Chili Garlic Chicken Pizza, where tender chicken coated in a fiery, aromatic chili garlic sauce meets crispy crust and gooey melted cheese. A satisfying, easy-to-prepare dish combining bold Asian-inspired flavors with a beloved Italian classic.

Ingredients

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  • 1 ½ cups warm water (105-115°F or 40-46°C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ½ – 4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil, plus extra for greasing
  • 1 ½ teaspoons fine sea salt
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts, sliced thin)
  • 2 tablespoons olive oil (for marinade)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 4 cloves garlic, minced very finely
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon red chili flakes (adjust to your heat preference)
  • 1 tablespoon brown sugar or honey
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for sauce)
  • 8 cloves garlic, minced
  • 2 teaspoons red chili flakes (for sauce)
  • 2 tablespoons tomato paste
  • 1 (15 ounce) can passata or crushed tomatoes
  • ½ cup chicken or vegetable broth
  • 1 tablespoon Sriracha or Gochujang (optional, for extra depth and kick)
  • 1 tablespoon brown sugar or honey (for sauce)
  • 1 tablespoon rice vinegar (for sauce)
  • 1 tablespoon soy sauce (low sodium preferred, for sauce)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 2 prepared pizza dough balls (from recipe above, or store-bought)
  • 2 cups low-moisture mozzarella cheese, freshly shredded
  • ½ cup provolone cheese, freshly shredded (optional)
  • ½ medium red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 1–2 jalapeños, thinly sliced (optional)
  • A drizzle of honey or chili oil, for serving (optional)

Instructions

  1. In a large bowl, combine warm water, sugar, and yeast; let foam for 5-10 minutes. Mix in 1.5 cups flour, 2 tablespoons olive oil, and salt. Gradually add remaining flour until a shaggy dough forms. Knead on a floured surface for 7-10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled. Punch down, divide into two balls, cover, and rest for 15-20 minutes.
  2. In a bowl, whisk together 2 tablespoons olive oil, 4 cloves minced garlic, chopped red chilies (or red pepper flakes), soy sauce, honey, rice vinegar, and sesame oil. Add chicken cubes, ensuring they are well coated. Marinate for at least 30 minutes, preferably 2-4 hours or overnight in the refrigerator.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed). Sear for 3-5 minutes per side until golden brown and cooked through. Remove, rest, then dice into bite-sized pieces if not already.
  4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté 8 cloves minced garlic and 2 teaspoons red chili flakes for 1-2 minutes until fragrant. Stir in tomato paste and cook 2-3 minutes. Add passata/crushed tomatoes and broth. Incorporate Sriracha/Gochujang (if using), brown sugar/honey, rice vinegar, and soy sauce. Season with salt and pepper. Simmer, uncovered, for 15-20 minutes, stirring occasionally, until slightly thickened. Stir in fresh lime juice; set aside.
  5. Preheat oven to 475-500°F (245-260°C) with a pizza stone/steel or inverted baking sheet for 30-60 minutes. Dust a pizza peel or parchment paper with semolina/flour. Shape one dough ball into a 12-14 inch circle, leaving a crust border. Transfer to peel/parchment. Spread chili garlic sauce over dough, leaving a border. Top with mozzarella, provolone (if using), cooked chicken, sliced red onion, and optional jalapeños. Slide pizza onto the hot baking surface. Bake 10-15 minutes, until crust is golden brown and cheese is bubbly and lightly charred.
  6. Carefully remove pizza from oven and transfer to a cutting board. Let rest for 2-3 minutes before slicing. Garnish generously with fresh chopped cilantro. Drizzle with honey or chili oil if desired. Serve immediately with a crisp green salad or cold beverage. Reheat leftovers in an oven or air fryer for best results.

Notes

  • For the pizza dough, make sure your warm water is between 105-115°F (40-46°C) to properly activate the yeast.
  • Marinating the chicken for a longer period (2-4 hours or overnight) will result in more tender and flavorful chicken for your chili garlic chicken pizza.
  • Do not overcrowd the pan when cooking the chicken; cook in batches to ensure proper searing and browning.
  • When making the chili garlic pizza sauce, cook the tomato paste for 2-3 minutes to deepen its flavor.
  • Simmer the sauce for at least 15-20 minutes to allow flavors to meld and the sauce to thicken.
  • Preheating your oven with a pizza stone or steel for 30-60 minutes is crucial for a crispy pizza crust.
  • Let the pizza rest for 2-3 minutes after baking before slicing to prevent toppings from sliding off.
  • Customize your chili garlic chicken pizza with additional toppings like bell peppers, mushrooms, or pineapple.
  • Adjust the amount of red chili flakes and jalapeños to your preferred spice level for this spicy garlic chicken pizza.
  • For best reheating results, use an oven or air fryer to maintain the crispy crust.

Nutrition

Find it online: https://quizsavor.com/chili-garlic-chicken-pizza/

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