This pizza post was commissioned at the request of Sam’s and my 13-year old nephew, Sameer. Two of Sameer’s favorite foods are pizza and chicken, and he asked me to post a recipe on my blog combining the two.
While barbecue chicken pizza and pesto chicken pizza are classics here in the U.S., I was eager to try something a little more unusual, something with more kick. I knew I found what I was looking for when I discovered this Garlic and Chili Spiced Chicken Pizza in the Bon Appetit Fast Easy Fresh Cookbook. In this recipe, the chicken is first sautéed with garlic and spicy Sriracha hot sauce. Then the chicken is layered onto the pizza, along with sweet caramelized onions, cilantro, diced tomatoes and mozzarella cheese. The result is a robust pizza that combines sweet and spicy and creamy into one bite.
This pizza was a big hit in our house—we’ve been nibbling on it all afternoon. And knowing that that Sameer likes spicy food, chicken and pizza, we’re hoping it’s a hit with him too.
Don’t have sriracha? Look for it in the Asian foods section of your grocery store or at an Asian market. You’ll know you’ve found it when you see a rooster on the label. To save time when making this pizza, caramelize the onions and cook the chicken the night before.
¼ cup olive oil, divided
1 large onion, thinly sliced
1 ½ Tablespoons golden brown sugar
2 ½ teaspoons apple cider vinegar
6 cloves garlic, minced, divided
1 pound skinless boneless chicken breasts or thighs, cut into 3/4-inch pieces
2 tablespoons Thai hot chili garlic sauce (such as Sriracha)
6 tablespoons chopped fresh cilantro
1 lb. pizza dough (I used Trader Joe’s refrigerated whole wheat pizza dough)
1 ½ cups shredded mozzarella cheese
2 Roma tomatoes, seeded, chopped
Make the Pizza
Heat 2 Tablespoons olive oil in large heavy skillet over medium heat. Add onions and sauté 5 minutes. Reduce heat to low and sauté until onions are dark brown, about 25 minutes (mine took longer than this). Add sugar, vinegar and 2 cloves worth of chopped garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer. Season with salt and pepper. Cool to room temperature.
Meanwhile, preheat oven as high as it will go. Set pizza dough on the counter to bring it to room temperature (this makes it easier to work with). If dough is sticky, lightly coat it with flour so it doesn’t stick to the counter.
Sprinkle chicken with salt. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add chicken and sauté 2 minutes. Add remaining garlic and sauté 2 minutes. Add chili sauce and sauté 1 minute. Remove chicken from heat. Stir in 3 tablespoons cilantro.
Stretch or toss pizza dough into a 16-inch round. Bake on a pizza pan or cookie sheet until top is light brown, about 8 minutes. Sprinkle cheese, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas. Bake pizza until cheese melts and toppings are warmed, about 5 minutes longer.
Recipe adapted from The Bon Appetit Fast Easy Fresh Cookbook (p 187).