Garlic and Chili Spiced Chicken Pizza

pizza 1

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.

pizza toppings

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.

Ingredients

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).

pizza 3

10 Thoughts on “Garlic and Chili Spiced Chicken Pizza

  1. OK, now I have tasted it and can say it is the best pizza, ever. No kidding. Creamy cheese, sweet carmelized onions, a chunk of chicken here and there, and a reoccurring punch of hot. Yes, other flavors and textures are layered into each as well. Sigh…Told you it was the best, ever.

  2. Samuel Sharaf on February 18, 2011 at 2:15 PM said:

    Along with potato-thyme and egg-tomato sauce pizza, this is going to be on my top 3 of my favorite Pizza’s list!

  3. Andrea – did you use the TJ’s dough like you did for the potato pizza? Is it a whole wheat pizza dough? Josh wants to start eating all whole wheat breads (no white) and cutting down on bread altogether. Last night, I tried making pizza dough with whole wheat flour and while it was more temperamental than using white flour (and didn’t come out quite as tasty), it did come out well enough. I would like to start buying pizza dough – but just wondering if you still recommend TJ’s and if it is in fact whole wheat.

    • andrealein on February 23, 2011 at 12:40 PM said:

      Hey Katy! Yes, I did use the TJ’s whole wheat pizza dough and it is my current favorite. I don’t think it is 100% whole wheat, but it’s mostly whole wheat. It’s really convenient, though, because you can buy a couple bags of the dough and stick the extra dough in the freezer and defrost it overnight in the fridge for when you need it next. I heartily recommend the TJ’s whole wheat dough. :)

  4. ROMINA MALL on February 23, 2011 at 11:47 PM said:

    Hi,Andrea,Im happy to hear that u love cooking.Im also same like you I was thinking we should share our recipe with each other.I like this pizza recipe.take care love to both of you

    • andrealein on February 24, 2011 at 3:57 PM said:

      Hi Romina! Yes, I do love cooking! I’m not surprised to hear you love cooking too; the women in your family have a reputation for being great cooks. :) I would love to learn some new recipes, so feel free to share any of your favorite recipes with me. :) Let me know if there’s anything you’d like to see me post on my blog!

  5. I did it. Tonight I made the pizza for us to enjoy while watching the Oscars. Well, it was easy carmelize the onions, chop the tomatoes, mince the garlic, and cook the chicken between awards. Unfortunately TJ’s was out of the whole wheat dough so I had to use all white. I felt some apprehension as I rolled it out. It’s sticky stuff. Anxiety started to kick in. My courage returned in a flush as my oven heated to 550—an all time high. First baking went quickly. In a flash the toppings filled the dough canvas beautifully. Second baking was a bit longer. We pulled it out just in time for the really big awards. Best actor, best picture. Yes! My favorites won! And I replicated your pizza. It was incredibly flavorful. Sweet and spicy. Yum! I got my own Oscar tonight. Best pizza chef in in the house. :)

    • andrealein on February 28, 2011 at 11:04 PM said:

      Way to go! Glad to hear it was a prize-winning pizza. :) I find the TJ’s dough easiest to work with if I pull it from the fridge, cut open the bag, dump the dough into my flour container, roll it around so it’s covered in flour and leave it on the counter for 20 minutes. Then I stretch it to the shape of a circle. Hopefully it won’t be so sticky next time!

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