Spicy Chicken Recipe

Preheat and prepare

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C). Allow the stone/sheet to heat at temperature for at least 20–30 minutes.

Divide the 500 g pizza dough into 4 equal pieces (about 125 g each). Let the pieces rest 10 minutes if the dough is cold so it relaxes and is easier to stretch.

On a lightly floured surface, flatten each dough ball and gently stretch or roll into a 6–7 inch (15–18 cm) round, leaving a slightly thicker edge for a rim. Dust a piece of parchment or a peel with 1 tbs semolina or cornmeal to prevent sticking.

Brush the top of each stretched dough lightly with 1 tbs olive oil divided across all rounds and sprinkle a small pinch of the 0.5 tsp fine salt across the rounds (divide evenly). Transfer rounds to the prepared parchment for easy transfer to the oven.

Make buffalo sauce and coat chicken

In a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 0.33 cups hot sauce, 0.5 tsp garlic powder and 0.25 tsp salt. Warm just until combined and glossy, stirring; do not boil.

Place 300 g shredded cooked chicken in a bowl. Pour the warm buffalo sauce over the chicken and toss until all pieces are evenly coated. Taste and adjust seasoning (add more hot sauce for heat or a pinch of salt if needed).

Assemble pizzetas

Working one or two at a time, spread a thin layer (about 1–2 tbs) of the buffalo sauce left in the bowl onto each oiled dough round as the base. Sprinkle 0.5 cup of shredded mozzarella on each round (divide 2 cups across four pizzetas).

Distribute the buffalo-coated shredded chicken evenly over the cheese, then scatter thin slices of red onion (divide 0.5 cup across four) on top. If you like extra heat, sprinkle a light pinch of red pepper flakes.

Bake

Using the parchment or a peel, transfer the assembled pizzetas to the preheated stone or sheet. Bake 8–12 minutes, rotating once midway, until crust is golden and cheese is bubbly and slightly browned at the edges. Timing depends on oven temperature and stone heat—watch closely after 8 minutes.

Remove pizzas from oven and let rest 1–2 minutes. Drizzle about 2 tbs of ranch dressing per pizzeta (divide 0.5 cup across four) in a zigzag or dollops. Sprinkle chopped green onion or cilantro (divide 2 tbs across four) on top and serve with an optional lime wedge.

Serve hot. Leftover buffalo chicken can be reheated and used on more pizzetas or stored in the refrigerator for up to 3 days.