Spicy Chicken Jalapeno (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
2 cups of unbleached, all-purpose flour
02 -
3/4 cup of warm water
03 -
1 teaspoon of active yeast
04 -
1 teaspoon of regular salt
→ Chicken with Spices
05 -
1 chicken breast
06 -
1 tbsp of crushed chile (or chile powder)
07 -
Optional: 1/2 tsp of chipotle powder
08 -
1/4 tsp salt
09 -
Freshly ground black pepper (to taste)
10 -
1 tbsp olive oil
→ Sauce & Toppings
11 -
1 cup of pickled jalapeños
12 -
1 cup of cubed mozzarella cheese
13 -
2 tbsp olive oil for sauce
14 -
2 garlic cloves, minced
15 -
A pinch of salt for the sauce
# Instructions:
01 -
Mix yeast with warm water in a bowl. Add flour and salt, then stir before kneading on a flat surface until it comes together. If sticky, sprinkle extra flour. Cover and let rest for at least 30 minutes (ideal: 1-2 hours).
02 -
Combine minced garlic with a pinch of salt and olive oil in a small bowl. Mash garlic into the oil with a spoon to release the flavors.
03 -
Cut chicken into small chunks, mix with spices, salt, and pepper. Heat oil in a pan, cook chicken pieces on medium-high heat until done. Slightly undercook so it won't dry during baking.
04 -
Split the dough into 4 parts. For a thin crust, roll out one section (enough for a 10-inch pizza) on parchment paper. Let it relax for a minute or two as needed to reduce shrinkage.
05 -
Bake the stretched dough at 400°F for 1-2 minutes first. Brush with the garlic oil, then layer on chicken, cheese, and jalapeños. Return to the oven and bake for 8-10 minutes until the edges are crispy.
# Notes:
01 -
The dough amount is good for four 10-inch pizzas, but the toppings provided are enough for two pizzas.
02 -
You can store leftover dough in a well-wrapped state in the fridge for up to 5 days.
03 -
Rolling the crust super thin makes the toppings shine better during baking.
04 -
Just use about 1/2 tbsp of garlic oil per pizza to keep things crisp instead of soggy.