Jalapeno Popper Chicken Pizza (Print Version)
# Ingredients:
→ Pizza Dough
01 -
All-purpose unbleached flour, 2 cups
02 -
Warm water, 3/4 cup
03 -
Active dry yeast, 1 teaspoon
04 -
Salt, 1 teaspoon
→ Chicken & Seasonings
05 -
Chicken breast, 1
06 -
Crushed New Mexican chile (or chile powder), 1 tablespoon
07 -
Chipotle powder, 1/2 teaspoon (optional)
08 -
Salt, 1/4 teaspoon
09 -
Freshly ground pepper to taste
10 -
Olive oil, 1 tablespoon
→ Toppings & Sauce
11 -
Pickled jalapeños, 1 cup
12 -
Mozzarella cheese, cubed, 1 cup
13 -
Olive oil for garlic sauce, 2 tablespoons
14 -
Fresh garlic cloves, minced, 2
15 -
Pinch of salt for garlic sauce
# Instructions:
01 -
Dissolve yeast in warm water in a mixing bowl. Add flour and salt, mix with a spoon, then knead by hand on a work surface until a cohesive ball forms. Add more flour if sticky. Cover and let rise 1-2 hours (or 30 minutes minimum).
02 -
Combine minced garlic with olive oil and a pinch of salt in a small bowl. Press garlic into oil with the back of a spoon to release flavors.
03 -
Cut chicken breast into bite-sized pieces, combine with chile powders, salt, and pepper. Sauté in olive oil over medium-high heat until just cooked through. Slightly undercooking helps prevent drying during baking.
04 -
Divide dough into quarters (using one portion per 10-inch pizza). Roll out very thinly on parchment paper, letting rest briefly between rolling to reduce elasticity.
05 -
Pre-bake rolled dough at 400°F for 1-2 minutes. Spread thin layer of garlic-oil sauce, top with chicken, cheese, and jalapeños. Bake 8-10 minutes until edges brown.
# Notes:
01 -
Dough recipe makes four 10-inch thin-crust pizzas, but toppings listed are for two pizzas
02 -
Extra dough can be refrigerated up to 5 days if wrapped well
03 -
Best results come from very thin crust to highlight toppings
04 -
Use minimal garlic-oil sauce (about 1/2 tablespoon per pizza) to prevent sogginess