Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105–115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2–3 red chilies, finely chopped (adjust to your spice preference)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup chili garlic sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese (optional)
- 1/4 cup chopped fresh cilantro, for garnish
- 1/4 cup thinly sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5–10 minutes, or until foamy.
- Combine Dry Ingredients: In another large bowl, whisk together the flour and salt.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the flour bowl. Mix until a shaggy dough forms.
- Knead the Dough: Turn out the dough onto a floured surface. Knead for 8–10 minutes, or until smooth and elastic.
- First Rise: Grease a large bowl with olive oil. Place the dough inside, turning to coat. Cover and let rise for 1–1.5 hours, or until doubled in size.
- Punch Down the Dough: Gently punch down the dough to release the air.
- Prepare the Chicken: Cut the chicken breasts into cubes.
- Make the Chili Garlic Marinade: In a bowl, whisk together olive oil, minced garlic, red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Season with salt and pepper.
- Marinate the Chicken: Add the chicken to the marinade, toss well, and refrigerate for at least 30 minutes or up to 4 hours.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken until golden and cooked through (8–10 minutes). Internal temperature should reach 165°F (74°C).
- Preheat the Oven: Preheat oven to 450°F (232°C) with a pizza stone inside (if using).
- Prepare the Pizza Dough: Divide dough in half. Roll one portion into a 12-inch circle on a floured surface.
- Transfer the Dough: Place dough on a floured pizza peel or baking sheet.
- Add the Sauce: Spread a layer of chili garlic sauce over the dough, leaving a small crust border.
- Add the Cheese: Sprinkle mozzarella and provolone evenly.
- Add the Chicken: Spread the cooked chicken evenly on top.
- Bake the Pizza: Bake for 12–15 minutes, until the crust is golden and the cheese bubbly.
- Garnish and Serve: Let cool slightly, then top with cilantro, green onions, and sesame seeds. Slice and serve hot.
- Repeat: Repeat with remaining dough and toppings.
Notes
- Spice Level: Adjust the red chilies and red pepper flakes to control heat.
- Vegetarian Option: Substitute chicken with tofu or veggies.
- Homemade Sauce: Mix chili garlic paste, soy sauce, rice vinegar, honey, and sesame oil.
- Cheese Variations: Try pepper jack or Monterey Jack for extra flavor.
- Crust Thickness: Roll dough thinner for crispy crust, thicker for chewy texture.
- Make Ahead: Dough and chicken can be prepped and stored in the fridge up to 24 hours.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Fusion