Ingredients
Scale
- 1 pound pre-made pizza dough
- 1.5 cups shredded mozzarella cheese
- 1 cup cooked, shredded chicken breast
- 1/2 cup pickled jalapeño slices, drained
- 1/2 cup marinara sauce
- 2 tablespoons Sriracha hot sauce (or preferred brand)
- 1/4 cup thinly sliced red onion
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat the oven to 450°F (232°C). In a small bowl, combine the marinara sauce and 1 tablespoon of Sriracha; separately, toss the shredded chicken with the remaining Sriracha until coated.
- Step 2: Stretch the pizza dough onto a lightly floured pizza peel or baking sheet until it reaches a 12 to 14-inch circle. Brush the outer crust edges lightly with the olive oil.
- Step 3: Spread the spicy marinara sauce evenly over the dough, leaving a 1-inch border for the crust. Top the sauce layer generously with the shredded mozzarella cheese.
- Step 4: Evenly distribute the shredded spicy chicken over the cheese. Then, scatter the drained pickled jalapeño slices and the thinly sliced red onion across the pizza.
- Step 5: Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 10-15 minutes, or until the crust is deeply golden brown and the cheese is melted and bubbling.
- Step 6: Remove the pizza from the oven and allow it to cool on a cutting board for 5 minutes before slicing and serving.
Notes
- To maximize the freshness of any leftover slices, store them in an airtight container layered with parchment paper in the refrigerator for up to 3 days.
- Skip the microwave for reheating; instead, warm slices on a baking sheet at 350°F for about 7 minutes or until the cheese is bubbling again to maintain a crispy crust.
- Cut the intense spice by finishing the pizza with a light drizzle of cool ranch dressing or a sprinkle of fresh cilantro immediately before serving.
- For a crisp base, make sure the pickled jalapeños are thoroughly patted dry before scattering them over the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American