Thanksgiving Chili Garlic Chicken Pizza (Print Version)

Spicy chicken pizza with homemade crust, chili garlic sauce, and melted cheese topped with fresh herbs for the ultimate flavor combo.

# Ingredients:

→ Pizza Dough

01 - 3 cups all-purpose flour, plus more for dusting
02 - 1 teaspoon sugar
03 - 1 teaspoon salt
04 - 1 packet (2 1/4 teaspoons) active dry yeast
05 - 1 1/4 cups warm water (105-115°F)
06 - 2 tablespoons olive oil, plus more for greasing

→ Chili Garlic Chicken

07 - 1.5 kg boneless, skinless chicken breasts, cut into 2.5 cm cubes
08 - 2 tablespoons olive oil
09 - 4 cloves garlic, minced
10 - 2-3 red chilies, finely chopped
11 - 60 ml soy sauce
12 - 2 tablespoons honey
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil
15 - 1/2 teaspoon red pepper flakes (optional)
16 - Salt and black pepper to taste

→ Toppings

17 - 1 cup chili garlic sauce
18 - 2 cups shredded mozzarella cheese
19 - 1/2 cup shredded provolone cheese (optional)
20 - 1/4 cup fresh cilantro, chopped
21 - 1/4 cup green onions, thinly sliced
22 - Sesame seeds, for garnish (optional)

# Steps:

01 - In a large bowl, dissolve the sugar and yeast in warm water. Let stand for 5-10 minutes until foamy.
02 - In a separate large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.
03 - Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, adjusting with additional flour or water as needed.
04 - Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
05 - In a medium bowl, whisk together olive oil, minced garlic, chopped red chilies, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Season with salt and black pepper.
06 - Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
07 - Heat a large skillet over medium-high heat. Cook the marinated chicken, stirring occasionally, until fully cooked and slightly caramelized, about 8-10 minutes. Ensure internal temperature reaches 74°C.
08 - Preheat oven to 232°C. If using a pizza stone, place it in the oven during preheating.
09 - Punch down the risen dough gently. Divide it in half and on a lightly floured surface, roll out one portion into a 30 cm circle or desired shape.
10 - Carefully transfer the rolled-out dough to a pizza peel dusted with cornmeal or flour, or directly onto a baking sheet.
11 - Spread a generous layer of chili garlic sauce over the pizza dough, leaving a small border for the crust. Sprinkle with mozzarella and provolone cheeses.
12 - Distribute the cooked chili garlic chicken evenly over the cheese layer.
13 - Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
14 - Remove pizza from oven and let cool briefly before slicing. Garnish with fresh cilantro, green onions, and sesame seeds if desired. Serve immediately.
15 - Repeat the process with remaining dough and toppings for the second pizza.

# Notes:

01 - Adjust the amount of red chilies and red pepper flakes to control the spice level.
02 - For a vegetarian option, substitute the chicken with tofu or your favorite vegetables.
03 - For homemade chili garlic sauce, combine chili garlic paste, soy sauce, rice vinegar, honey, and sesame oil.
04 - Experiment with different cheeses like pepper jack or Monterey Jack for variation.
05 - The pizza dough and chicken can be prepared ahead of time and refrigerated until ready to use.

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