Pollo Recipe

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. Lightly flour a work surface with the flour and stretch or roll the pizza dough into a roughly 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or an oven tray dusted with a little flour or cornmeal. Brush the outer rim lightly with 1 tbs olive oil.

Make quick tomato sauce

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant but not browned. Add 1 cup crushed tomatoes and 1 tsp tomato paste; stir. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1/4 tsp sugar if desired. Simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cook and prepare chicken

Pat 8 oz chicken dry and season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1 tsp minced garlic. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then slice or shred into bite-size pieces.

Sauté mushrooms

In the same skillet, reduce heat to medium and add 1 tsp butter or olive oil. Add 1 cup thinly sliced mushrooms and sauté 4–6 minutes until they release moisture and begin to brown. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and let cool slightly.

Spread a thin, even layer (about 1/2 cup) of the prepared tomato sauce over the stretched dough, leaving the oiled rim exposed. Distribute the cooked chicken pieces evenly over the sauce. Scatter the sautéed mushrooms across the pizza. Arrange 8 oz torn or sliced fior di latte mozzarella evenly on top. Scatter thin slices of 1 fresh red chili across the pizza (use fewer seeds for less heat).

Slide the pizza onto the preheated stone or place the tray in the oven and bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and the cheese is melted and bubbly. Oven times vary — watch for a nicely browned crust and some char on the cheese.

Remove the pizza from the oven. Scatter 6 fresh basil leaves over the hot pizza and sprinkle 2 tsp grated Parmesan if using. Let rest 2–3 minutes, then slice and serve.