Serves 16
45 min
Sweet Chili Garlic Chicken Pizza
Recipe GLPR218e067cc0a5d5
A vibrant fusion pizza featuring grilled chicken breast topped with a smooth sweet chili and garlic sauce, fresh pineapple salsa with cilantro, roasted red peppers, and melted Queso Chihuahua cheese on a homemade whole wheat and white flour crust.
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Ingredients
1 tablespoon sugar
1 cup warm water
1½ teaspoons instant yeast
1½ cups white bread flour
1 cup whole wheat flour
¼ teaspoon salt
6 fresh Fresno chiles
1-2 cloves garlic, minced
½ cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 tablespoon honey
Salt to taste for sauce
1 fresh pineapple, cored and diced
1 red bell pepper, finely diced
1 red onion, finely diced
2 tablespoons rice vinegar
1 lb. grilled chicken breast, thinly sliced
2 cups shredded Queso Chihuahua
Fresh cilantro and red pepper flakes for garnish
Directions
In a small bowl, combine the sugar, warm water, and yeast. Stir gently and let the mixture rest for about 5 minutes until the yeast becomes foamy and active.
In a large bowl, mix together the white flour, whole wheat flour, and salt. Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms. Knead the dough for 2-3 minutes by hand (or on low speed with a dough hook in a stand mixer) until the dough becomes smooth and cohesive. Cover and set in a warm place to rise for approximately 30 minutes until slightly puffy.
While the dough rises, prepare the sweet chili sauce: Combine the fresh Fresno chiles, minced garlic, chopped cilantro, lime juice, and honey in a blender. Blend until smooth or mostly smooth. Pour the sauce into a saucepan and bring to a medium-high heat. Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens. Season generously with salt to taste and set aside.
Prepare the pineapple salsa by tossing together the diced pineapple, red bell pepper, red onion, and rice vinegar in a bowl. Mix until well combined and set aside.
Preheat your oven to 425°F. Divide the risen dough in half. On a floured surface, roll out each dough piece into a thin crust approximately ¼ inch thick or less. Transfer each crust to a pizza pan or baking sheet.
Poke the crusts all over with a fork to prevent excessive bubbling. Bake the crusts in the preheated oven for 10 minutes until they are golden and partially set. Remove from the oven.
Spread a thin layer of the sweet chili garlic sauce over each partially baked crust. Top with the grilled sliced chicken breast, fresh pineapple salsa, and shredded Queso Chihuahua cheese.
Return the topped pizzas to the oven and bake for an additional 10 minutes, or until all toppings are heated through and the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro and red pepper flakes to taste. Slice and serve immediately while hot.
