Introduction

Chili Garlic Chicken Pizza is a bold, flavorful twist on a classic favorite. Packed with spicy, savory chicken and topped with melty cheese, it delivers a satisfying kick in every bite. Perfect for those who love a little heat and plenty of taste on their pizza night.

The image shows a thick, golden brown pizza cut into eight slices. The crust is crispy and slightly puffy, with a rough texture. The pizza is topped with layers of melted cheese that is creamy white with some brown spots from baking. Scattered on top are pieces of grilled chicken that look well cooked with a light char, along with small bits of fresh green herbs and crushed red pepper flakes that add color and texture. The pizza is on a round wooden board, and a woman's hand is seen pulling one slice away. The background is a white marbled texture. 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. Mix until a shaggy dough forms.
Step 4: Turn the dough onto a lightly floured surface. 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 in size.
Step 6: Gently punch down the dough to release the air.
Step 7: Cut chicken breasts into 1-inch cubes.
Step 8: In a medium bowl, whisk together olive oil, garlic, red chilies, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), salt, and black pepper.
Step 9: Add chicken to the marinade and 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, stirring occasionally, 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 the rolled dough to a pizza peel dusted with cornmeal or flour, or place it on 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 over the sauce, followed by provolone cheese if using.
Step 16: Distribute cooked chili garlic chicken evenly over the cheese layer.
Step 17: Bake the pizza on the pizza stone or baking sheet for 12-15 minutes until crust is golden and cheese is melted and bubbly.
Step 18: Remove pizza 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

Adjust the number of red chilies to control the spice level to your preference.
For a smoky flavor, add a pinch of smoked paprika to the chicken marinade.
Use gluten-free flour blend to make the dough gluten-free.
Try adding sliced bell peppers or onions for extra veggies on your pizza.
If you don’t have a pizza stone, preheat a baking sheet and bake pizza on it for a crispier crust.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 8-10 minutes or until warmed through to maintain crispiness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A thick crust pizza with a golden-brown edge forms the base layer, topped with melted cheese that peeks through in spots. On top, pieces of grilled chicken with a light brown char cover the surface evenly. A dark, glossy barbecue sauce is drizzled all over in thin lines, adding shine and depth. Fresh chopped green herbs and some green onions are scattered over, adding bright green color and texture contrast. The pizza sits on a wooden board, with a small white bowl of red chili sauce nearby, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours after the first rise. Just bring it to room temperature before shaping.

What can I use if I don’t have chili garlic sauce?

You can substitute with a mix of chili paste and minced garlic or use a spicy sriracha sauce as an alternative, adjusting quantities to taste.