Spicy Chicken and Pickled Jalapeño Pizza

Save this recipe on:

Smoky, spicy, and irresistibly cheesy, this Spicy Chicken and Pickled Jalapeño Pizza is a flavor explosion you’ll want on repeat. With a golden, crisp crust and bold toppings that include tender shredded chicken, tangy pickled jalapeños, red onions, and a blanket of bubbling mozzarella, this pizza delivers restaurant-quality taste straight from your home oven. Each bite offers the perfect balance of heat, richness, and freshness thanks to a final shower of chopped cilantro and a subtle hint of garlic.

Ideal for game night, a casual dinner, or your next weekend treat, this pizza satisfies all the cravings: crunchy, gooey, spicy, and savory. It’s also an excellent way to use up leftover cooked chicken while turning it into something totally next level. If you love fusion flavors with a bit of a kick, this one’s going to be your new favorite.

---

Why You’ll Love This Spicy Chicken and Pickled Jalapeño Pizza

• Bold, spicy flavor with just enough tang
• Crispy, chewy homemade or store-bought crust
• Great way to use leftover chicken
• Quick to prepare, impressive to serve
• Completely customizable (mild or extra hot)

---

Preparation Phase & Tools to Use

Before diving into the flavor fiesta, let’s prep right. Here’s what you’ll need:

• Pizza Stone or Steel: Ensures a crispy bottom crust with a chewy interior by mimicking a brick oven’s heat distribution.
• Pizza Peel or Sheet Pan: A peel helps transfer your pizza to and from the hot stone, while a sheet pan works great if you’re not using a stone.
• Rolling Pin (optional): For shaping the dough if you prefer rolling over stretching.
• Mixing Bowls: For tossing chicken in sauce and organizing your toppings.
• Sharp Knife or Mandoline: Ideal for thin, even jalapeño and red onion slices.
• Cutting Board: For prepping all your ingredients easily and safely.

These tools make the process smooth, especially when dealing with high-heat cooking and quick assembly.

---

Preparation Tips

For best results, bring your dough to room temperature before stretching—this makes it more pliable and less likely to tear. When using pickled jalapeños, drain them well so they don’t add unwanted moisture to the crust. Use cooked chicken that’s well seasoned or smoky (like rotisserie or grilled) to infuse more flavor into the dish. Preheat your oven with the stone or steel inside for at least 30 minutes to ensure a crispy bottom, and always assemble your pizza on a floured or cornmeal-dusted peel to avoid sticking.

---

Ingredients for this Spicy Chicken and Pickled Jalapeño Pizza

For the dough (or use store-bought):

• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp sugar
• 3/4 cup warm water (110°F)
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil

For the toppings:

• 1 cup cooked shredded chicken (grilled, roasted, or rotisserie)
• 1/4 cup BBQ sauce (smoky or spicy works great)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup pickled jalapeños, drained
• 1/4 red onion, thinly sliced
• 2 tbsp chopped fresh cilantro (for garnish)
• 1 garlic clove, minced (optional)
• Olive oil for brushing the crust
• Cornmeal or flour for dusting the peel

---

Step 1: Make the Dough (Skip if Using Pre-made)

In a bowl, combine the warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy. Add flour, salt, and olive oil, and mix until a dough forms. Knead for 6–8 minutes until smooth. Cover and let rise for 1 hour or until doubled.

---

Step 2: Preheat Your Oven

Place a pizza stone or steel in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat the oven only.

---

Step 3: Prepare the Chicken

In a bowl, toss the shredded chicken with BBQ sauce until evenly coated. Add a pinch of black pepper or chili flakes if you prefer extra heat.

---

Step 4: Shape the Dough

On a lightly floured surface or parchment, stretch or roll the dough into a 10–12 inch circle. If using a pizza peel, dust it with cornmeal or flour to prevent sticking.

---

Step 5: Assemble the Pizza

Spread a thin layer of olive oil and minced garlic over the dough. Evenly sprinkle mozzarella cheese, followed by the BBQ chicken. Add the red onion slices and pickled jalapeños across the top.

---

Step 6: Bake to Perfection

Transfer the pizza to the hot stone or baking sheet. Bake for 9–12 minutes, or until the crust is golden brown and cheese is bubbly with a few charred spots.

---

Step 7: Garnish and Serve

Remove from oven and let it cool for 2–3 minutes. Sprinkle with chopped cilantro, slice, and serve hot. Optionally, drizzle with extra BBQ sauce or a squeeze of lime.

---

Notes

This pizza is incredibly versatile—you can swap BBQ sauce with buffalo sauce for a tangier twist or go with a creamy garlic base if you’re not into spice. The balance of spicy jalapeños with rich cheese and smoky chicken is what makes this pizza stand out. Use fresh jalapeños for a crunchier bite, or stick to pickled ones for a mellow, vinegary heat. Adding a garlic oil base under the cheese boosts the depth of flavor without overpowering it.

---

Watch Out for These Mistakes While Cooking

• Skipping preheating: Always preheat your oven and pizza stone for at least 30 minutes for that crispy bottom.
• Overloading toppings: Too many toppings can make the crust soggy and prevent proper cooking.
• Using wet ingredients: Make sure jalapeños and onions are drained/dry to avoid excess moisture.
• Stretching cold dough: Cold dough will resist stretching and might tear—let it rest at room temp.
• Undercooking the crust: Bake until the edges are deeply golden and cheese is bubbly with spots.

---

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices in a preheated skillet over medium heat and cover with a lid for 2–3 minutes until the crust is crisp and cheese melty. Avoid the microwave if you want to preserve the crust texture.

---

Estimated Nutrition (per serving, based on 8 slices)

• Calories: ~290
• Protein: 17g
• Carbohydrates: 28g
• Fat: 13g
• Saturated Fat: 5g
• Sodium: 580mg
• Fiber: 2g
• Sugar: 4g

---

Frequently Asked Questions

Can I use store-bought dough?

Yes, store-bought pizza dough works perfectly and saves time. Just let it come to room temperature before shaping.

Can I make this pizza gluten-free?

Absolutely—use a gluten-free pizza crust or cauliflower crust as the base.

What kind of BBQ sauce works best?

A smoky or spicy BBQ sauce pairs best with the jalapeños and chicken. Avoid overly sweet versions unless you prefer contrast.

Can I grill this pizza instead of baking?

Yes! Grill on a pizza stone or cast iron pan over indirect heat with the lid closed until the crust is done.

How do I reduce the heat level?

Use fewer jalapeños or opt for mild pickled peppers. You can also balance spice with a drizzle of ranch or sour cream.

Can I use cheese blends instead of mozzarella?

Definitely. A blend of mozzarella, Monterey Jack, or provolone adds extra richness.

What protein alternatives can I use?

Pulled pork, sliced sausage, or plant-based chicken are all great substitutes.

Can I make this ahead of time?

Yes—prepare the dough and toppings in advance. Assemble and bake just before serving for best results.

---

Conclusion

Spicy Chicken and Pickled Jalapeño Pizza combines bold flavors and gooey comfort in every slice. Whether you’re a spice lover or just looking to elevate pizza night, this recipe delivers with its satisfying textures and customizable heat. It’s easy enough for weeknights and special enough for gatherings. Try it once, and it’s sure to become part of your regular rotation.

---

Print

Save this recipe on: