Chipotle Chicken Pizza Recipe

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the all-purpose flour.

Stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4 inch thick. Transfer to a parchment-lined pizza peel or baking sheet. Brush the top of the dough lightly with 1 tbs olive oil to help create a golden crust and to act as the base for toppings.

Slice the chicken breast into thin strips or small bite-sized pieces (about 1/2-inch wide). Pat dry with paper towels.

In a bowl, combine smoked paprika, chipotle powder, garlic powder, ground cumin, kosher salt and black pepper. Toss the chicken pieces with 1 tbs olive oil and the spice mix until evenly coated.

Heat a large skillet over medium-high heat. Add a drizzle of oil if skillet is not nonstick. Add the seasoned chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and lightly charred at the edges. Remove from heat and set aside to cool slightly.

While chicken cooks, thinly slice the onion into half-moons and slice the bell peppers into thin strips. If you prefer softer peppers and onions, sauté them in the same skillet over medium heat with a pinch of salt and 1 tsp olive oil for 3–4 minutes until slightly softened and lightly browned; otherwise, use them raw for more crunch.

Evenly scatter the shredded Monterey Jack and shredded Monterrey cheddar over the oiled pizza dough, leaving a 1/2-inch border for the crust. The Jack provides melt and stretch; the cheddar adds sharpness.

Distribute the cooked chipotle-seasoned chicken pieces over the cheese, then arrange the sliced onions and bell peppers on top.

Slide the pizza (on parchment) onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

While pizza bakes, make the chipotle sauce. In a blender or food processor, combine the chipotle pepper from the can (seeded if you want milder heat), 1/2 cup mayonnaise, lime juice, honey, 1/4 tsp salt and 1/4 tsp black pepper. Pulse until smooth. Taste and thin with 1–2 tsp water if needed to a drizzleable consistency.

When pizza is done, remove from oven and let rest 2 minutes. Scatter the 2 cups of baby arugula evenly over the hot pizza so it wilts slightly.

Drizzle the prepared chipotle sauce over the pizza in a thin ribbon to taste (start with 1–2 tbs, add more if desired). If you like, squeeze a lime wedge over the arugula for brightness.

Slice into 6–8 pieces and serve immediately.