Spicy Chicken Jalapeno (Print Version)
# Ingredients:
→ Dough for Crust
01 -
2 cups unbleached all-purpose flour
02 -
3/4 cup warm water
03 -
1 teaspoon salt
04 -
1 teaspoon active dry yeast
→ Chicken and Spices
05 -
1 chicken breast
06 -
1 tablespoon of crushed chili flakes (or chili powder)
07 -
1/2 teaspoon of chipotle powder (optional)
08 -
1/4 teaspoon salt
09 -
Fresh pepper, as much as you'd like
10 -
1 tablespoon olive oil
→ Sauce and Toppings
11 -
1 cup of pickled jalapeños
12 -
1 cup of mozzarella, cut into small chunks
13 -
2 tablespoons olive oil for garlic sauce
14 -
2 fresh garlic cloves minced
15 -
A pinch of salt for garlic sauce
# Instructions:
01 -
In a bowl, mix warm water with yeast until dissolved. Add salt and the flour, using a spoon to mix before kneading it by hand on a countertop. If it sticks too much, sprinkle with extra flour. Let it rest covered for an hour or two (or at least 30 minutes).
02 -
Put olive oil, minced garlic, and a little salt in a small dish. Use the back of a spoon to mash the garlic slightly, blending flavors.
03 -
Dice the chicken breast into small chunks. Toss with chili powders, some salt, and pepper. Cook in a pan with olive oil over medium-high heat until it's just cooked but still juicy—it'll finish in the oven.
04 -
Cut the dough into four equal pieces (you'll use one piece per thin crust). Roll it out very thin on parchment paper. If it pulls back, pause between rolls to let it relax.
05 -
Heat oven to 400°F and bake the crust alone for 1-2 minutes. Add a light layer of garlic sauce, sprinkle the chicken chunks, jalapeños, and mozzarella over it. Bake for about 8-10 minutes, letting the edges turn crispy and golden.
# Notes:
01 -
This dough makes enough for four 10-inch thin pizzas, but the toppings are listed for two.
02 -
Wrap unused dough well and it’ll stay fresh in the fridge for up to five days.
03 -
Roll it super thin to keep the focus on the flavorful toppings.
04 -
Don’t use more than 1/2 tablespoon of garlic sauce per pizza—it can get soggy fast.