When I tell you this Spicy Chicken and Pickled Jalapeno Pizza Recipe is a game-changer, I mean it! The first time I made it, I was hooked by the explosion of bold, zesty flavors. Between the perfectly seasoned chicken, the tanginess of pickled jalapenos, and the warm, garlicky-infused base, it’s pizza with a twist I didn’t know I needed.
I also love how customizable this pizza is. Whether I’m making it for a casual dinner or entertaining friends, it’s always a hit. The crust is light and thin, which keeps the focus on the toppings. Plus, it comes together effortlessly—even on a busy weeknight. If you’re looking for something unique with a little kick, you need to give this recipe a shot. It’s my go-to when I’m craving an unforgettable pizza experience.
Why You’ll Love This Recipe?
Discover why this pizza is a must-try, from bold flavors to easy customization and unbeatable leftovers! 🍕
Packed with Flavor
This pizza delivers a perfect combination of smoky, spicy, and tangy flavors that will excite your taste buds with every bite.
Easy to Customize
Use your favorite toppings, cheeses, or add more heat if you like it extra spicy. It’s easy to make the pizza exactly how you like it.
Quick and Convenient
It’s surprisingly simple to whip up, with minimal prep work and a short cooking time. Perfect for busy weeknights!
Unique Twist on Pizza
The garlic-oil base gives this pizza a fresh, inventive edge, making it stand out from traditional tomato-based pizzas.
Great for Leftovers
If you have any slices left, they reheat beautifully and taste just as good—if not better—the next day.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Ingredients
- Pickled jalapenos
- Mozzarella cheese
- Garlic
- Olive oil
- Chicken breast
- New Mexican chili powder
- Chipotle powder (optional)
- Flour
- Water
- Yeast
- Salt
Variations
- Make It Vegetarian
Swap the chicken for sautéed mushrooms, roasted veggies, or plant-based chicken substitutes. - Add More Spice
Crushed red pepper flakes or fresh chili slices can take the heat up a notch. - Cheese Choices
Try cheddar, Jack cheese, or even gorgonzola for a bolder flavor profile. - Alternative Sauce Base
Replace the garlic-oil base with a thin layer of Alfredo sauce or mashed avocado for something extra creamy.
Equipment You’ll Need
- Mixing Bowl – To prepare the dough.
- Rolling Pin – To roll out the pizza crust.
- Parchment Paper – For easier rolling and baking.
- Sheet Pan – To bake the pizza evenly.
- Cooking Pan – For preparing the chicken.
How to Make Spicy Chicken and Pickled Jalapeno Pizza?
Follow these steps to make a bold and zesty Spicy Chicken and Pickled Jalapeno Pizza with a garlicky base, tender chicken, and the perfect amount of heat! 🍕🔥
Prepare the Dough 🍞
Start by preparing the pizza dough. Dissolve the yeast in warm water and mix it with flour and salt. Knead the mixture into a smooth ball of dough. Cover it with a clean cloth and allow it to rest for about 1-2 hours. If you’re in a hurry, even a 30-minute rise will work.
Make the Garlic-Oil Sauce 🧄
While the dough rises, make the sauce by combining minced garlic, olive oil, and a pinch of salt. Mash the garlic into the oil with the back of a spoon to infuse the flavors. This step is key for the pizza’s irresistible garlicky base.
Season and Cook the Chicken 🍗
Chop the chicken breast into bite-sized pieces. Toss it with chili powder, chipotle powder, olive oil, salt, and pepper. Cook the chicken in a pan over medium heat until done. The spices make it tender and flavorful while adding a nice kick to the pizza.
Assemble the Pizza 🍕
Roll out the dough on parchment paper to create a thin crust. Bake it at 400°F for a couple of minutes to set the base. Add a thin layer of the garlic-oil sauce, followed by the cooked chicken, pickled jalapenos, and shredded Mozzarella. Be generous with the toppings for maximum flavor.
Bake and Serve 😋
Pop the pizza back into the oven and bake for 8-10 minutes, or until the edges are golden brown. Once it’s out, top with chopped cilantro and extra pickled jalapenos, if desired. Slice and serve immediately for the best taste and texture.
Tips for Making the Recipe
- Thin Crust
A thin crust ensures the focus stays on the toppings. Roll it out in stages for better elasticity. - Slightly Undercook the Chicken
This keeps it moist and prevents it from drying out during baking. - Prep Toppings Ahead of Time
Having everything ready to go makes assembly quick and easy. - Don’t Overload
Too many toppings can make the crust soggy. Keep it balanced.
How to Serve Spicy Chicken and Pickled Jalapeno Pizza?
Serve the pizza straight out of the oven while it’s hot and the cheese is perfectly melted. Add fresh garnishes like chopped cilantro or a drizzle of lime crema for extra flair.
Pair it with a light, tangy side salad to complement the bold flavors, or serve with a refreshing drink like sparkling water, beer, or a margarita. Pro tip: provide extra pickled jalapenos on the side so guests can customize their spice level.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 880
- Protein: 42g
- Carbohydrates: 60g
- Fat: 50g
Make Ahead and Storage
If you’re prepping in advance, the dough can be made up to 4 days ahead and stored in the refrigerator. Just wrap it tightly in plastic wrap.
Leftover pizza can be refrigerated for 3-4 days. Reheat in an oven or on a skillet to revive the crispy crust. You can also freeze unbaked pizzas for up to 2 months. Just add the toppings to the rolled-out dough, wrap it well, and freeze. Bake directly from frozen when ready to enjoy.
This Spicy Chicken and Pickled Jalapeno Pizza is a vibrant burst of flavor and an easy way to upgrade your pizza nights. Once you try it, it’s sure to become a favorite in your pizza rotation!
For a visual guide, watch the full recipe video here:
Spicy Chicken and Pickled Jalapeno Pizza Recipe
Ingredients
Toppings:
- 1 cup pickled jalapeños
- 1 cup mozzarella cheese cubed
Pizza Dough:
- 2 cups all-purpose unbleached flour
- 3/4 cup warm water
- 1 teaspoon yeast
- 1 teaspoon salt
- Chicken:
- 1 chicken breast
- 1 tablespoon crushed New Mexican chile or preferred chile powder
- 1/2 teaspoon chipotle powder optional
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
Garlic-Oil Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves minced
- Pinch of salt
Instructions
- Prepare the Dough: In a mixing bowl, dissolve 1 teaspoon of yeast in 3/4 cup warm water. Stir until fully combined, then add 2 cups of flour and 1 teaspoon salt. Mix with a spoon until a rough dough forms. Transfer to a floured surface and knead until a smooth, elastic ball develops. If sticky, add a little more flour. Cover with the mixing bowl and let rise for 1-2 hours (or at least 30 minutes if short on time).
- Make the Garlic-Oil Sauce: Mince 2 garlic cloves finely. In a small bowl, combine them with 2 tablespoons olive oil and a pinch of salt. Use the back of a spoon to mash the garlic into the oil, allowing the flavors to infuse.
- Cook the Chicken: Cut the chicken breast into bite-sized pieces and toss with the chile powder, chipotle powder (if using), salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté the chicken until fully cooked. Set aside.
- Shape the Dough: Divide the dough into quarters. Each quarter makes a super-thin 10-inch crust. Roll out one portion with a rolling pin, let it rest for a couple of minutes, then roll it again to the desired thinness. Rolling on parchment paper helps prevent sticking and allows for easy transfer to the oven.
- Assemble and Bake: Preheat the oven to 400°F. Bake the rolled-out dough alone for 1-2 minutes. Remove from the oven, then spread a thin layer of garlic-oil sauce over the crust. Add the cooked chicken, mozzarella cheese cubes, and pickled jalapeños. Return to the oven and bake for 8-10 minutes or until the edges are golden brown.
- Serve and Garnish: Enjoy immediately, garnished with chopped cilantro, crema, and extra pickled jalapeños if desired.
Notes
- Slightly undercook the chicken in the pan to keep it from drying out when baked on the pizza.
- Use only a small amount of garlic-oil sauce—1/2 tablespoon per pizza is usually enough.
- The dough recipe makes four 10-inch thin crust pizzas, but the toppings listed are for two; extra dough keeps for 4-5 days in the fridge.
- A super-thin crust works best, keeping the focus on the chicken and pickled jalapeños.
