Spicy Chicken Jalapeno Pizza (Print Version)
# Ingredients:
→ Base Dough
01 -
Warm water, 3/4 cup
02 -
All-purpose flour, 2 cups
03 -
1 teaspoon of salt
04 -
Yeast, active and dry, 1 teaspoon
→ Chicken & Spices
05 -
1 chicken breast
06 -
New Mexican chile powder or any alternative, 1 tablespoon
07 -
Optional: Chipotle powder, 1/2 teaspoon
08 -
Salt, use 1/4 teaspoon
09 -
Cracked black pepper to your taste
10 -
Olive oil, just 1 tablespoon
→ Toppings and Sauce
11 -
1 cup of pickled jalapeños
12 -
Cubed mozzarella cheese, 1 cup
13 -
Oil (2 tablespoons) for garlic preparation
14 -
2 minced garlic cloves
15 -
Small pinch of salt for garlic oil
# Instructions:
01 -
Mix warm water with yeast in a bowl and let it sit. Blend salt and flour, then combine with water mixture. Stir until mixed, knead on a floured surface to form a ball. Add extra flour for stickiness. After covering, let it rest for at least 30 minutes, but 1-2 hours is better.
02 -
In a small dish, mash minced garlic into olive oil with a pinch of salt. Use the back of the spoon to squeeze out the garlic flavor.
03 -
Slice the chicken breast into small bits. Toss with chili powder, salt, and some black pepper. Heat oil in a pan, cook the chicken on medium-high until nearly done. This keeps it tender during baking.
04 -
Split the dough into four parts (1 piece makes a 10-inch thin pizza). Roll each on parchment into an ultra-thin crust. Let it rest shortly between rolls so it’s easier to shape.
05 -
Bake the thinly rolled dough at 400°F for a minute or two. Spread the garlic mixture, layer chicken, add cheese cubes, and sprinkle jalapeños. Finish baking for 8-10 minutes until the edges are browned.
# Notes:
01 -
Dough is enough for four thin 10-inch pizzas; toppings only cover two pizzas.
02 -
Leftover dough, wrapped tightly, stays good in the fridge for up to five days.
03 -
For the best texture, roll dough as thin as possible.
04 -
Spread just 1/2 tablespoon of garlic oil per pizza to keep it crisp.