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–+ servings
Chili Garlic Chicken Pizza

Chili Garlic Chicken Pizza

Enjoy a bold and flavorful Chili Garlic Chicken Pizza that transforms weeknight dinners into gourmet experiences.
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Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 4 slices
Course: Baking
Cuisine: Italian
Calories: 357
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour gluten-free flour can be used
  • 1 tbsp sugar can substitute with honey or maple syrup
  • 1 tsp salt
  • 2 tsp active dry yeast check for freshness
  • 1 cup warm water 105-115°F
  • 2 tbsp olive oil can use vegetable oil
Chicken Marinade
  • 1 lb boneless, skinless chicken breasts can substitute with tofu
  • 4 cloves garlic minced
  • 2 pcs red chilies adjust according to spice preference
  • 3 tbsp soy sauce tamari for gluten-free
  • 1 tbsp honey maple syrup can be a substitute
  • 1 tbsp rice vinegar apple cider vinegar works well
  • 1 tbsp sesame oil can be omitted
  • 1 tsp red pepper flakes optional for extra heat
  • salt and black pepper to taste
Pizza Topping
  • 1/2 cup chili garlic sauce consider making your own
  • 2 cups shredded mozzarella cheese
  • 1 cup provolone cheese optional
  • 1/4 cup fresh cilantro for garnish
  • 2 tbsp green onions for garnish
  • 1 tbsp sesame seeds optional garnish

Equipment

  • mixing bowl
  • skillet
  • Oven
  • Rolling Pin
  • Pizza Stone

Method
 

Preparation
  1. Combine sugar, yeast, and warm water in a bowl; let it sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Pour activated yeast mixture and olive oil into the dry ingredients; stir gently to form a shaggy dough.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1 to 1.5 hours).
Cooking
  1. Cut chicken into 1-inch cubes and whisk marinade ingredients in a bowl.
  2. Coat chicken in marinade and refrigerate for 30 minutes to 4 hours.
  3. Sauté marinated chicken in a skillet over medium heat for 8-10 minutes until cooked.
  4. Preheat oven to 450°F (232°C).
  5. Roll out dough to the desired shape on a floured surface.
  6. Transfer the dough onto a baking sheet and spread chili garlic sauce evenly over it.
  7. Layer mozzarella and provolone cheese over the sauce.
  8. Distribute sautéed chicken evenly over the cheese.
  9. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
  10. Garnish with cilantro, green onions, and sesame seeds before serving.

Nutrition

Serving: 1sliceCalories: 357kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 700mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 400IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

Drizzle with extra chili garlic sauce for an added kick. It’s great served with a light salad.

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