Pizza Pollo Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large bowl (or stand mixer bowl), combine flour and salt. Make a well and add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes, or use a dough hook on medium speed for 5–7 minutes, until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place for 60–90 minutes until doubled in size.

Punch down the dough, divide if making more than one pizza (this recipe makes one 12–14" pizza), and let rest 10 minutes before shaping.

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant, not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, and black pepper.

Bring to a gentle simmer, reduce heat to low, and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper. Remove from heat and let cool to room temperature.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced chicken and season with salt, black pepper, smoked paprika, and dried oregano.

Cook chicken, stirring occasionally, 6–8 minutes until cooked through and lightly golden. Add minced garlic during the last 30–45 seconds and stir to combine.

Add sliced bell peppers and sliced onion to the skillet and cook 3–4 minutes more until vegetables are tender-crisp. Remove from heat and set aside to cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll the dough into a 12–14" round. Transfer to a pizza peel or prepared baking sheet.

Spread an even layer (about 3/4 cup) of the cooled tomato sauce over the dough, leaving a 1/2" border for the crust.

Sprinkle about 1 1/2 cups of shredded mozzarella evenly over the sauce.

Distribute the cooked chicken, peppers, and onions evenly over the cheese. Top with remaining mozzarella (about 1/2 cup) and sprinkle the grated Parmesan if using.

Brush the exposed crust edge lightly with 1 tablespoon olive oil and sprinkle red pepper flakes if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, or until crust is golden and cheese is bubbling and slightly browned.

If desired, broil on high for 1 minute to achieve extra browning — watch carefully to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Scatter fresh basil leaves over the top, slice, and serve.