Spicy Chik Pizza Recipe

Activate and combine

In a large bowl or stand mixer bowl, combine warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add flour and salt, then add olive oil.

Knead

Knead by hand on a floured surface for 8–10 minutes until smooth and elastic, or use a dough hook on medium speed for 6–8 minutes. Dough should be slightly tacky but not sticky; add up to 1 tbsp flour if too wet.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape

Punch down the dough, divide into two equal portions for two 10–11 inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping into rounds and stretching to desired thickness on a floured surface or parchment.

If using frozen chik strips, thaw and pat dry. Cut larger pieces into bite-sized strips. In a bowl, toss plant-based chik with neutral oil, smoked paprika, ground cumin, garlic powder, cayenne, soy sauce, lemon juice, salt and black pepper until evenly coated. Let marinate 10 minutes while preparing other components.

Heat a nonstick skillet over medium-high heat. Add the marinated chik and cook 4–6 minutes, stirring occasionally, until edges are browned and spices are fragrant. Remove from heat and set aside. (If using an oven-baked chik, toss with spices and bake at 400°F/200°C on a sheet for 8–10 minutes until slightly crisp.)

In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant but not brown.

Add crushed tomatoes, tomato paste, red pepper flakes, oregano, salt, black pepper and sugar. Stir to combine and simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning or heat (add more red pepper flakes or cayenne if you want it hotter). Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If you have a convection setting, use it to promote a crisp crust.

Place shaped dough on a piece of parchment or a lightly floured pizza peel. Brush the outer 1/2 inch of the crust lightly with 1 tsp olive oil.

Spread a thin, even layer (about 1/2 cup) of the spicy tomato sauce over the dough, leaving the crust edge bare.

Scatter 1 to 1 1/2 cups shredded mozzarella over the sauce. Arrange the cooked spicy chik pieces evenly across the pizza. Distribute sliced red onion, bell pepper and pickled jalapeño slices on top. Finish with remaining cheese if you like a cheesier pie (reserve about 1/2 cup if you want less).

Transfer the pizza (on parchment or peel) to the hot stone or baking sheet. Bake for 8–12 minutes until crust is golden and cheese is bubbly and starting to brown. Baking time varies with oven and thickness—watch closely.

Remove pizza from oven and let rest 2 minutes. Sprinkle chopped cilantro over the top and a pinch of crushed red pepper for extra heat. Slice and serve hot.