12" Spicychikpiza Recipe

Activate yeast and mix

In a small bowl combine warm water, sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbs more flour.

Form dough into a ball, oil lightly, place in a lightly oiled bowl and cover with plastic wrap or a towel. Let rise in a warm place until doubled, about 60–90 minutes.

Once risen, punch down, turn onto a floured surface, and shape into a 12-inch pizza round by stretching and pressing or rolling to about 1/4–1/3 inch thickness. Place on a pizza peel or baking sheet dusted with cornmeal/semolina.

Prepare tofu

Press extra-firm tofu for at least 20 minutes to remove excess water. Crumble or cut the pressed tofu into bite-sized strips or chunks resembling shredded chicken.

Season and coat

In a large bowl toss tofu with cornstarch, smoked paprika, garlic powder, onion powder, salt and black pepper until evenly coated.

Heat neutral oil in a nonstick skillet over medium-high heat. Add the tofu in a single layer (work in batches if necessary). Cook 4–6 minutes, turning occasionally, until edges are golden and slightly crispy.

In a small bowl whisk together sriracha, soy sauce and apple cider vinegar. Pour this sauce over the cooked tofu in the pan and toss to coat. Cook 1–2 more minutes until sauce is slightly reduced and sticky. Remove from heat and set aside.

In a small saucepan heat 1 tbs olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add tomato sauce, tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt and sugar. Stir to combine and simmer gently 6–8 minutes to thicken and develop flavor. Taste and adjust seasoning.

Remove from heat and let cool slightly before spreading on dough.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a sheet pan, preheat oven and prepare pan as noted.

Brush the outer rim of the stretched dough lightly with 1 tbs olive oil. Spread a thin, even layer (about 1/2–3/4 cup) of the spicy sauce over the dough, leaving the rim uncovered.

Evenly distribute about half of the shredded mozzarella over the sauce. Scatter the prepared Spicy Chik pieces across the pizza, then add sliced red onion and jalapeño slices. Sprinkle remaining mozzarella and optional pepper jack evenly on top.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake 10–12 minutes until crust is golden and cheese is melted and bubbly. Rotate once halfway through for even browning if necessary.

If you like extra-charred edges, finish with 1–2 minutes under the broiler, watching closely to prevent burning.

Remove pizza from oven and let rest 2–3 minutes. Drizzle crushed chili oil or spoon a little chili crisp on top if using.

Scatter chopped cilantro over pizza. Slice into 8 slices and serve hot.