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Fiery Chili Garlic Chicken Pizza

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.
Calories:
Author: Sandra Myers

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.