Pollo Recipe

Activate yeast

In a small bowl, stir the sugar into the warm water. Sprinkle the active dry yeast over the water, let sit 5–10 minutes until foamy.

In a large bowl (or stand mixer bowl), combine flour and salt. Make a well and add the yeast mixture and olive oil. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 3–4 minutes; by hand, mix 5–7 minutes until smooth and elastic.

Turn dough onto a lightly floured surface and knead briefly until smooth (about 1–2 minutes) or continue in mixer until dough pulls away from bowl. Divide into two equal pieces, shape into tight balls.

Lightly oil a large bowl, place dough balls seam-side down, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours. Alternatively refrigerate overnight for better flavor; bring to room temperature before shaping (about 30–60 minutes).

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30 seconds until fragrant — do not brown.

Add the crushed tomatoes and tomato paste; stir until combined. Add dried oregano, dried basil, red pepper flakes, salt and black pepper. Simmer gently for 12–15 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on the dough (warm sauce will make dough gummy).

Preheat oven to 425°F (220°C). Line a baking sheet with foil and brush with 1 tsp olive oil or sprinkle with cornmeal.

Cut the red bell peppers in half, remove seeds and membranes, place cut-side down on the baking sheet. Drizzle with 1 tsp olive oil and roast 20–25 minutes until skins are blistered and peppers are tender. Remove and let cool; when cool, peel skins if desired and slice into 1/2" strips.

Meanwhile, toss chicken breasts with 1 tablespoon olive oil, smoked paprika, garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Place on the baking sheet and roast alongside peppers for 18–22 minutes (internal temp 165°F / 74°C) depending on thickness. Alternatively, pan-sear then finish in oven: sear 2 minutes per side in a hot skillet and finish in oven 10–12 minutes.

When chicken is cooked through, let rest 5 minutes, then slice or shred into bite-sized pieces to top the pizzas.

Place a baking stone or inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat oven to 475°F (245°C) with the sheet in the oven.

On a lightly floured surface, press or roll one dough ball into a 12" round, leaving a slightly thicker rim. Transfer to a pizza peel or an overturned baking sheet dusted with cornmeal or semolina to prevent sticking.

Brush the dough edge lightly with olive oil. Spread about 3/4 cup of the cooled pizza sauce evenly over the surface, leaving the rim bare.

Distribute half of the cooked chicken pieces and half of the roasted red pepper strips over the sauce. Scatter half of the mozzarella evenly on top, then sprinkle about 2 tablespoons Parmesan if using.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes at 500°F (260°C) or 10–12 minutes at 475°F (245°C), until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2 minutes. Tear fresh basil leaves and scatter over the pizza. Slice and serve. Repeat assembly and baking with second dough ball and remaining ingredients.