Best 12 Spicy Chicken Pizza Recipes

SPICY CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230ºC).
• In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
• Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
• Press pizza dough into the pan so that it covers the whole surface evenly.
• Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
• Bake pizza for 14-16 minutes until edges are browned and crisp.
• Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
• Enjoy!

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE

Steps:

• Preheat oven to 425°F; do not bake the Boboli yet.
• In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
• Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
• Meanwhile, prepare other vegetables.
• Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
• Cut and serve immediately while the crust is still hot! Enjoy!

BBQ CHICKEN PIZZA WITH SPICY SLAW

Steps:

• For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
• For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
• Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
• When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
• For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
• For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
• Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
• When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
• Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.

SPICY BBQ CHICKEN PIZZA

Steps:

• Pre-heat the oven to 425.
• Mix cooked chicken with BBQ sauce and chili sauce.
• Spread chicken over the crust and top with red onion and then the mozzarella.
• Bake 10-12 minutes until top starts to brown and get bubbly.
• Remove pizza from oven and sprinkle with chopped cilantro.

SPICY CHICKEN PIZZA

Steps:

• Arrange the cubed chicken in a medium bowl and toss with 1/2 cup olive oil, lime juice, jalapeno and cilantro. Season lightly with salt. Let marinate for about 1 hour, refrigerated.
• In a skillet large enough to hold all of the chicken in 1 layer, heat the remaining 1 tablespoon oil. Saute the chicken just to brown on all sides.
• Preheat the oven to 525 degrees F. Brush the rolled out pizza dough lightly with oil and top the pizza dough with the mozzarella, fontina, plum tomatoes, eggplant, onion, chives, Parmesan, and chicken. Place on the pizza stone and cook for 15 to 20 minutes, or until done.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
• Yield: 8 servings

SPICY CHICKEN PUMPKIN PIZZA

Steps:

• Preheat oven to 425°. Place crusts on ungreased baking sheets; brush with oil. Combine pumpkin, minced chipotle peppers, salt and pepper; spread over crusts. Combine chicken and salsa; spoon over pumpkin layer. Top with cheese and red onion., Bake until edges are lightly browned and cheese is melted, 12-15 minutes. Let stand 5 minutes before cutting. If desired, sprinkle with cilantro.

SPICY GARLIC CHICKEN PIZZA

Steps:

• Rinse chicken and pat dry with paper towels.
• Cut chicken into 1/2-inch pieces.
• In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
• Add the chicken pieces and stir to coat.
• Let stand in refrigerator for about 30 minutes.
• After it has had time to marinate, drain chicken reserving the liquid.
• In a large skillet, heat 1 tablespoon oil, add chicken and sauté about 3 minutes or until chicken is no longer pink.
• Stir cornstarch into reserved liquid.
• Add to skillet.
• Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
• Sprinkle with cheeses.
• Bake, uncovered, in a 400°F oven for 12 minutes.
• Top with remaining 1/4 cup green onions and pine nuts.
• Return to oven for 2 minutes longer.

SPICY CHICKEN PIZZA

Steps:

• Mix ingredients 2-6 into a marinade.
• Stir in chicken and let marinate for 30 minutes.
• Drain and save marinade.
• Cook chicken in a frying pan until done.
• Stir cornstarch into marinade.
• Add marinade to chicken and cook until thick and bubbly. About 2 minutes.
• Add a small amount of water to make mixture less thick and easier to spread.
• Spoon onto a 12" pizza crust. You can use the pizza dough balls from the store, or make your own in your bread machine. I like to do this and add garlic and Parmesan cheese to the dough.
• I like to prebake my crust for about 10 minutes. It seems to make the finished product less doughy.
• Add cheese.
• Cook at 400°F for 20 minutes.
• After removing from oven, sprinkle top with additional green onion, if desired.

RADISH & GOAT CHEESE PIZZA WITH SPICY MIXED GREENS AND OPTIONAL CHICKEN

Steps:

• In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
• Preheat oven to 450 degrees Fahrenheit.
• Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough.
• Spoon the ricotta onto the dough and gently spread with a spoon, leaving 1/2-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
• If adding chicken, spread it onto half or all.
• Bake for 10 - 12 minutes until the crust is golden brown and cooked through.
• Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
• Remove the pizza from the oven and immediately top with the greens and radishes.
• Slice and serve. Pass grated Parmesan for topping, if desired.

SPICY CHICKEN APPETIZER PIZZA

Steps:

• In a small bowl, combine the vinegar, soy sauce, 1/2 cup onions, garlic, 1 teaspoon oil, pepper and cayenne. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. In a large nonstick skillet over medium heat, cook chicken in remaining oil until no longer pink. Combine cornstarch and reserved marinade until blended; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Place the crust on an ungreased baking sheet; top with chicken mixture. Sprinkle with cheeses. Bake at 400° for 12 minutes. Top with almonds and remaining onions. Bake 2-3 minutes longer or until cheese is golden brown.

SPICY BBQ CHICKEN PIZZA

Steps:

• 1. Dice chicken breasts into bite-size pieces. In medium skillet, warm the hot sauce (or oil) over medium heat. Add chicken, stirring frequently.
• 2. While chicken is cooking, place Boboli crust on pizza pan and top with barbeque sauce.
• 3. Once chicken is thoroughly cooked, drain excess sauce (or oil) from the chicken and put it on top of the barbeque sauce. Top with cheese. Cook at 400 degrees for about 15-20 minutes or until cheese is melted and slightly browned.
• 4. FOR A LESS SPICY RECIPE, use oil instead of hot sauce to cook the chicken. The hot sauce definitely adds a significant amount of heat to the pizza.

SPICY BBQ CHICKEN PIZZA

Steps:

• Preheat oven according to Boboli instructions. Lightly spray crust with olive oil. Toss onions and vegetables with salt and pepper and grill for 2 to 3 minutes, or until tender and set aside. Grill chicken breasts approx. 6 minutes on your inside grill. While chicken is cooking, spread BBQ sauce onto crust(s), add grilled onions and vegetables then top with cheddar cheese. Remove chicken from grill and coarsley chop. Spread diced chicken over pizza and top with mozzerella cheese. Pop it in the oven for 10 - 12 minutes, or until cheese is evenly melted and crust becomes golden. Slice and serve!