Spicy Chik Piza Recipe

Activate yeast

In a small bowl combine warm water, sugar and active dry yeast. Stir gently and let sit until foamy, 5–8 minutes.

Mix dough

In a large bowl whisk together flour and salt. Make a well, add foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium for 6–8 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch dough down and divide into 2 equal portions for two 10–12" pizzas (or keep whole for one larger). Let rest 10 minutes before shaping on a floured surface to desired thickness.

Prep protein

Cut chicken (or plant-based pieces) into bite-sized strips or small chunks. Pat dry with paper towel.

Cook aromatics

Heat 2 tbs vegetable oil in a skillet over medium-high heat. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant.

Brown protein

Add the chicken pieces to the skillet in a single layer. Cook, stirring occasionally, until nicely browned and mostly cooked through, about 6–8 minutes (adjust time if using plant-based).

Add spices & sauce

Reduce heat to medium. Stir in smoked paprika, cumin, chili powder, red pepper flakes, salt and black pepper. Add tomato paste, 1 tbs water and hot sauce; stir to coat and cook 1–2 minutes to remove raw tomato taste.

Finish

Turn off heat and stir in lemon juice. Taste and adjust seasoning or heat. Keep warm until assembling pizza.

Make quick sauce

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1 tsp minced garlic and sauté 30 seconds. Add crushed tomatoes, red chili paste (or harissa), oregano, salt and black pepper. Simmer gently 6–8 minutes until slightly thickened. Cool slightly before spreading.

Preheat oven

Place a pizza stone or baking sheet in the oven and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest setting.

Shape crust

On a lightly floured surface stretch or roll one dough portion to a 10–12" circle. Transfer to a piece of parchment paper or a well-floured pizza peel.

Sauce & cheese

Spread about 1/2 cup of the tomato sauce evenly over the crust, leaving a 1/2" border. Sprinkle 1 cup mozzarella evenly over the sauce, then scatter half of the prepared spicy chik pieces across the pizza.

Toppings

Add thinly sliced red onion, sliced jalapeño, remaining mozzarella and optional pepper jack. Drizzle a little olive oil around the crust edge and sprinkle red pepper flakes if desired.

Bake

Slide pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven temperature and thickness of crust.

Finish & rest

Remove pizza from oven, let rest 2 minutes. Sprinkle chopped cilantro and crumbled feta if using. Repeat assembly and baking with the second dough portion.

Whisk together yogurt or sour cream, 1 tsp hot sauce and lime zest. Drizzle this spicy-creamy sauce over the sliced pizza just before serving for a cooling contrast. Slice and serve hot.