Craving a bold, cheesy slice with a kick?
This homemade Spicy Chicken and Jalapeño Pizza delivers smoky heat, gooey mozzarella, and a garlicky crust that’s better than delivery—and made from scratch!
Why You’ll Love This Recipe
Flavor-packed with tender chicken, pickled jalapeños, and garlic oil.
Customizable heat from mild to fiery depending on your jalapeños and seasoning.
Made from scratch dough with simple pantry ingredients.
Perfect for pizza night or game-day snacking!
What You’ll Need (Ingredient Highlights)
For the Dough:
All-purpose flour – the classic pizza base.
Warm water + yeast – for that chewy rise.
Salt – to bring out flavor.
For the Chicken:
Chicken breast – protein-packed and juicy.
New Mexican chile & chipotle powder – smoky spice.
Olive oil – to sauté and lock in flavor.
Toppings & Sauce:
Garlic & olive oil – for a garlicky, buttery base.
Mozzarella cheese – melty and creamy.
Pickled jalapeños – for that spicy tang.
Pro Tips Before You Start
Roll the dough on parchment paper to prevent sticking and make transfer easy.
Let dough rest between rolls to reduce spring-back and improve thinness.
For crispier crust, pre-bake the dough for 1–2 minutes before topping.
How to Make Spicy Chicken and Jalapeño Pizza
Step 1: Make the dough
Combine warm water and yeast in a mixing bowl and stir to dissolve.
Add flour and salt, mix until a shaggy dough forms, then knead until smooth.
Let rise under a bowl for 1–2 hours.
Step 2: Prepare the garlic oil
Finely mince the garlic and combine it with olive oil and a pinch of salt.
Use the back of a spoon to press the garlic into the oil to release its flavor.
Step 3: Cook the chicken
Cut the chicken into small pieces and toss with chili powder, chipotle (if using), salt, pepper, and olive oil.
Sauté in a skillet over medium-high heat until cooked through.
Step 4: Roll out the dough
Divide dough for a thin crust.
Roll it out on parchment paper, let it rest, then roll again to desired thinness.
Step 5: Assemble and bake
Pre-bake the dough briefly, then spread garlic oil over the surface.
Add cooked chicken, mozzarella cubes, and pickled jalapeños.
Bake until crust is golden and cheese is bubbly.
Step 6: Garnish and serve
Top with chopped cilantro, crema, or extra jalapeños if desired.
Serve hot and enjoy!
What to Serve It With
A simple green salad with lime vinaigrette.
Cold Mexican-style lager or sparkling limeade.
Chips and guacamole for a Tex-Mex touch.
Variations / Substitutions
Swap chicken for shredded rotisserie or turkey.
Make it vegetarian by skipping chicken and using grilled mushrooms.
Add red onion slices or sliced black olives for more flavor.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Toast in a skillet or oven to maintain crust crispness.
Freezer: Freeze baked slices with parchment between each piece for up to 2 months.
FAQs
Can I make the dough ahead of time?
Yes! Store it in the fridge up to 24 hours or freeze for later use.
What kind of cheese works best?
Mozzarella is classic, but pepper jack adds extra spice.
How do I make it less spicy?
Use fewer jalapeños or remove seeds before topping.
Can I grill the pizza instead of baking?
Yes! Grill on indirect heat for a crispy bottom and smoky flavor.
Can I use store-bought dough?
Absolutely—it’s a great shortcut if you’re short on time.
Can I make this gluten-free?
Use gluten-free flour or a pre-made GF crust and skip breadcrumbs if used.
Final Thoughts
This Spicy Chicken and Jalapeño Pizza is bold, cheesy, and so easy to make at home.
Whether you’re feeding a crowd or just spicing up dinner for two, it’s a recipe that always hits the spot.
Ready to roll up your sleeves and bake your own pizza night?
