The smell of sizzling garlic and chilies drifted through the open window of a small seaside café I visited last summer. I remember sitting on a sun-bleached wooden bench, watching waves crash in the distance while the chef worked a simple outdoor pizza oven.

He brushed chili oil over a thin crust and tossed marinated chicken pieces across it like a painter flicking color onto canvas. When that pizza came out—bubbling, fragrant, and alive with flavor, it changed the way I thought about homemade pizza forever.

Back home, I couldn’t shake that memory. I told my husband, “We’re recreating that fiery magic tonight.” He looked a little skeptical—spice isn’t always his thing—but once that first slice hit his plate, his eyes lit up. The smoky, garlicky chicken balanced beautifully with gooey mozzarella, and that hint of honey rounded the whole thing out.

Now, every time my grandkids come to visit, they ask, “Grandma, are you making the spicy pizza?” It’s become a family tradition, one that bridges my love for bold flavors and homemade comfort.

There’s something joyful about pulling a bubbling pizza from the oven, the edges crisp, the air filled with spice and sweetness. This recipe is for those who like a bit of heat but still want all the warmth of homemade food—real, hearty, and made to share.

Short Description

This Fiery Chili Garlic Chicken Pizza brings together tender marinated chicken, bold chili-garlic sauce, and perfectly melted cheese over a crisp homemade crust. It’s a spicy, savory delight that balances flavor and comfort in every bite.

Key Ingredients

3 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon salt
1 packet (2¼ teaspoons) active dry yeast
1¼ cups warm water (105–115°F)
2 tablespoons olive oil, plus more for greasing
1½ 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 taste)
¼ cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup chili garlic sauce
2 cups shredded mozzarella cheese
½ cup shredded provolone cheese (optional)
¼ cup chopped fresh cilantro
¼ cup thinly sliced green onions
Sesame seeds (optional)

Tools Needed

Large mixing bowls
Whisk
Rolling pin
Skillet or wok
Pizza stone or baking sheet
Pizza peel (optional)
Measuring cups and spoons

Cooking Instructions

Step 1: Activate the Yeast
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If the yeast doesn’t bubble, start over with fresh yeast—it means it’s inactive.

Step 2: Combine Dry Ingredients
In another bowl, whisk together flour and salt.

Step 3: Make the Dough
Pour the yeast mixture and olive oil into the flour. Mix until a shaggy dough forms. Transfer it to a floured surface and knead for 8–10 minutes until smooth and elastic. If it’s too sticky, sprinkle flour 1 tablespoon at a time; if dry, add a teaspoon of water.

Step 4: First Rise
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot for 1–1½ hours or until doubled in size.

Step 5: Prepare the Chicken
In a bowl, whisk olive oil, garlic, chopped chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Add salt and pepper to taste. Toss the chicken cubes in this marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 6: Cook the Chicken
Heat a skillet over medium-high heat. Cook the marinated chicken for 8–10 minutes, stirring occasionally, until golden and cooked through (165°F internal temp).

Step 7: Preheat the Oven
Preheat the oven to 450°F (232°C). If using a pizza stone, place it inside while heating.

Step 8: Shape the Dough
Punch down the risen dough and divide it into two portions. Roll one portion into a 12-inch circle on a floured surface.

Step 9: Add the Sauce
Transfer the dough to a pizza peel or baking sheet. Spread chili garlic sauce evenly, leaving a small border around the edges.

Step 10: Add Cheese and Chicken
Sprinkle mozzarella (and provolone if using) evenly. Add cooked chicken across the top.

Step 11: Bake the Pizza
Bake for 12–15 minutes, until the crust is golden and the cheese bubbles beautifully. The aroma should be spicy, sweet, and slightly smoky.

Step 12: Garnish and Serve
Remove from oven, let it rest for 2–3 minutes, then top with cilantro, green onions, and sesame seeds. Slice and serve hot. Repeat with remaining dough and toppings.

Why You’ll Love This Recipe

Fiery Flavor with Balance: The heat from chilies pairs perfectly with honey and garlic for an exciting, layered taste.

Homemade Goodness: A fresh dough base gives the pizza a soft center and crispy crust.

Customizable Heat: You can easily adjust the spice level to suit your family’s taste.

Restaurant Quality at Home: Tastes like a gourmet pizza but made right in your kitchen.

Family Favorite: Even those who fear spice end up loving its bold, sweet finish.

Mistakes to Avoid & Solutions

Skipping the Rise: The dough needs time to rest and develop air pockets for a fluffy texture. Solution: Don’t rush; give it a full hour.

Overcooking the Chicken: Dry chicken ruins texture. Solution: Remove it as soon as it’s cooked through and still juicy.

Using Cold Dough: Cold dough won’t stretch easily and may tear. Solution: Let it sit at room temperature for 15 minutes before rolling.

Too Much Sauce: Extra sauce can make the crust soggy. Solution: Spread a thin, even layer.

Overbaking: Once the cheese bubbles and browns slightly, it’s ready. Solution: Check after 12 minutes.

Serving and Pairing Suggestions

Serve with a light side salad with citrus vinaigrette to balance the heat.

Pair with sparkling water or a chilled glass of lemonade.

Great for game nights, casual dinners, or summer gatherings.

For a fun twist, cut into small squares and serve as an appetizer platter.

Storage and Reheating Tips

Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days.

Reheating: Warm in the oven at 375°F for 6–8 minutes to revive the crisp crust. Avoid microwaving—it softens the crust.

Freezing: You can freeze baked slices individually wrapped for up to a month. Reheat directly from frozen at 400°F for 10–12 minutes.

FAQs

1. Can I use pre-made pizza dough?
Yes, but homemade dough gives better texture and flavor. Just shorten prep time by using fresh store-bought dough.

2. Is this pizza too spicy for kids?
Reduce or omit the fresh chilies and red pepper flakes for a milder version.

3. Can I grill the pizza instead of baking?
Absolutely. Grill on medium-high heat for 5–7 minutes per side until crust is crisp.

4. What if I don’t have chili garlic sauce?
Mix equal parts sriracha and garlic paste with a touch of honey as a quick substitute.

5. Can I use leftover rotisserie chicken?
Yes, just toss it in the marinade briefly before topping the pizza.

Tips & Tricks

Brush the crust edges with olive oil before baking for a golden finish.

For a crispier crust, bake directly on a preheated pizza stone.

Sprinkle a pinch of crushed red pepper on top before serving for extra heat.

Let the pizza rest a few minutes before slicing to keep toppings intact.

Try using smoked mozzarella for a deeper flavor.

Recipe Variations

Sweet Heat BBQ Chicken Pizza: Replace chili garlic sauce with spicy BBQ sauce, and add caramelized onions before baking.

Asian-Inspired Twist: Add a drizzle of hoisin sauce before baking and garnish with pickled carrots and cucumbers afterward.

Cheesy Explosion: Use extra provolone and a sprinkle of feta for a tangy surprise.

Vegetarian Option: Swap chicken for roasted mushrooms and bell peppers marinated in the same chili-garlic mix.

Honey Lime Chicken Pizza: Add 1 tablespoon lime juice to the marinade and drizzle honey-lime glaze after baking for a bright finish.

Final Thoughts

That seaside café memory still lingers in my mind, especially when the scent of chili and garlic fills my kitchen. It’s funny how a single slice of pizza can transport you back to a place and moment that felt so alive. When I make this now, the sound of laughter fills the dining room, my grandkids sneaking extra slices, my husband wiping a bit of sauce off his chin, everyone reaching for just one more piece.

This pizza isn’t fancy, it’s honest food. The kind that invites conversation, sparks joy, and brings people closer with every bite. And maybe that’s what I love most about it: how something fiery and bold can still feel like home.

Fiery Chili Garlic Chicken Pizza

Sandra Myers

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Calories

Ingredients

3 cups all-purpose flour plus more for dusting
1 teaspoon sugar
1 teaspoon salt
1 packet 2¼ teaspoons active dry yeast
1¼ cups warm water 105–115°F
2 tablespoons olive oil plus more for greasing
1½ 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 taste)
¼ cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes optional
Salt and black pepper to taste
1 cup chili garlic sauce
2 cups shredded mozzarella cheese
½ cup shredded provolone cheese optional
¼ cup chopped fresh cilantro
¼ cup thinly sliced green onions
Sesame seeds optional

Instructions

In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy; if it doesn’t bubble, start again with fresh yeast. In another bowl, whisk flour and salt, then pour in the yeast mixture and olive oil.
Mix until a shaggy dough forms and knead on a floured surface for 8–10 minutes until smooth and elastic. Adjust with a little flour or water if needed.
Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1–1½ hours until doubled. Meanwhile, whisk olive oil, garlic, chopped chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
Season with salt and pepper, then toss the chicken cubes in the marinade. Refrigerate for at least 30 minutes, or up to 4 hours for a richer flavor.
Heat a skillet over medium-high and cook the marinated chicken for about 8–10 minutes until golden and fully cooked (165°F).
Preheat the oven to 450°F (232°C), placing a pizza stone inside if you have one.
Punch down the risen dough, divide it into two portions, and roll one into a 12-inch circle. Transfer to a pizza peel or baking sheet and spread chili garlic sauce evenly, leaving a small border.
Sprinkle mozzarella and provolone (if using) over the sauce, then top with the cooked chicken.
Bake for 12–15 minutes until the crust is golden and the cheese bubbles beautifully.
Once out of the oven, let it rest for a couple of minutes, then garnish with cilantro, green onions, and sesame seeds. Slice and serve warm. Repeat with the remaining dough and toppings.