Spicy Chick Pizza Recipe

prepare oven and dough

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using store-bought dough, remove from refrigerator 30–60 minutes before stretching. Lightly dust a pizza peel or baking sheet with cornmeal or semolina.

Stretch or roll the dough to a 16-inch circle on a lightly floured surface, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the prepared peel or baking sheet.

Brush the dough rim lightly with 1 tablespoon of olive oil to help it brown and crisp.

In a small bowl, combine 1 cup tomato pizza sauce with 1/4 cup fire-roasted diced tomatoes (if using). Stir in 2 tablespoons hot honey (or 2 tbs spicy chili oil) and 1 teaspoon crushed red pepper flakes. Taste and adjust heat or sweetness.

Spread a thin, even layer of the spicy tomato sauce over the stretched dough, leaving the oiled rim exposed (about 1/2" border). Do not overload with sauce to avoid sogginess.

If chicken is not cooked: poach or bake 12 oz boneless chicken breast until internal temperature reaches 165°F (74°C). Allow to rest, then shred or dice into bite-sized pieces.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add shredded chicken and season with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss and sauté 2–3 minutes until spices are fragrant and chicken is warmed through and lightly coated. Remove from heat.

If you want more spicy-sweet glaze, toss the cooked chicken with 1 tablespoon additional hot honey or spicy chili oil before spreading on the pizza.

Evenly distribute the seasoned chicken over the sauce layer, making sure pieces are spread so the pizza cooks evenly.

Evenly sprinkle 3 cups shredded mozzarella over the sauce and chicken, followed by 1/2 cup shredded provolone and 1/4 cup grated parmesan for flavor and browning.

Scatter pickled jalapeño slices across the top for tangy heat. Add fresh red chili slices if using for extra kick.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbly and browned in spots. Bake time will vary by oven and stone; watch closely after 8 minutes.

Remove pizza from oven and immediately brush the crust lightly with the remaining 1 tablespoon olive oil if desired. Drizzle additional hot honey or spicy chili oil over the cheese for a glossy spicy finish (about 1–2 tsp).

Garnish with chopped cilantro or scallions and let the pizza rest 3–5 minutes before slicing into 8 to 10 slices. Serve warm.