SPICY CHICKEN PIZZA RECIPE BY TASTY
Here's what you need: pizza sauce, Frank's Red Hot Original, olive oil, cornmeal, pizza dough, shredded mozzarella cheese, shredded chicken, bacon, fresh baby spinach, cherry tomato, red onion, ranch dressing
Provided by Tayo Ola
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 587 calories, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 32 grams, Sugar 6 grams
SPICY CHICKEN PIZZA
Delight the whole family with this spicy chicken pizza recipe. Allow the kids to help assemble the pizza, and serve with a mixed green salad.
Provided by My Food and Family
Categories Home
Time 27m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently.
- Place pizza crust on baking sheet; spread with ketchup. Top with chicken, vegetables and cheese.
- Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with cilantro.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g
BBQ CHICKEN PIZZA WITH SPICY SLAW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 24
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.
GARLIC CHICKEN PIZZA
A true gourmet pizza, made even better because it's fast, easy, and inexpensive! Grilled chicken, tomato wedges, red onions, and green peppers topping a garlic-parmesan sauce and mozzarella - it's the most beautiful pizza you'll ever see...or eat!
Provided by BECKY M.
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.
- Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.
- Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.
Nutrition Facts : Calories 945 calories, Carbohydrate 88.6 g, Cholesterol 156.7 mg, Fat 35.2 g, Fiber 4.1 g, Protein 64.4 g, SaturatedFat 14.7 g, Sodium 1696.6 mg, Sugar 5.5 g
SPICY CHICKEN PIZZA
People either seem to love or hate this recipe. I, personally, love it!! I also think it would make a nice baked chicken ... though, I haven't tried that yet. Using low-sodium soy sauce has been asked of me ... it can be salty.
Provided by whyamiawake
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SPICY CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
- Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
CAESAR CHICKEN PIZZA
Provided by Food Network
Categories main-dish
Time 4h46m
Yield 4 pizzas, about 8 to 10 main course servings
Number Of Ingredients 45
Steps:
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan. Bake until the pizza crusts are nicely browned, 10 to 12 minutes.
- Toss the lettuce with the vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately.
- Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a food processor. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
- Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro. Season with salt and let marinate for 1 hour, refrigerated.
- In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.
- In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with salt and pepper. Refrigerate, in a covered container. When ready to use, whisk again.
SPICY FRIED CHICKEN RECIPE BY TASTY
Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!
Provided by Katie Aubin
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the sour cream and hot sauce.
- Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
- Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
- Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
- Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
- Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
- Season the chicken with reserved buffalo wing seasoning.
- Serve and enjoy!
SPICY CHICKEN PUMPKIN PIZZA
Think pizza and pumpkin can't go together? This chicken pumpkin pizza will change your mind. The sweetness of the pumpkin paired with the spice of the chipotle peppers makes for a delicious, balanced sauce. I love that this recipe incorporates healthy ingredients in a fun, family-friendly way. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 slices each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 504mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE
This wonderfully spicy and refreshing pizza is simple and very quick to make. Perfect for a light summer meal.
Provided by trishypie
Categories Asian
Time 20m
Yield 1 slice, 8 serving(s)
Number Of Ingredients 16
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!
SPICY BBQ CHICKEN PIZZA
Sadly, I cannot take credit for this pizza. It's from Sam the Cooking Guy. The spicy chili sauce really makes this pizza pop. You can omit the chili sauce if you don't care for spicy food, but I really suggest trying it. I also drizzled a little more plain bbq sauce to the pizza before topping with mozzarella to make it even more saucy. We made this last night and absolutely loved it.
Provided by ltlmishu
Categories Chicken
Time 25m
Yield 1 pizza, 2-3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480.1, Fat 22, SaturatedFat 9.9, Cholesterol 149.2, Sodium 923.6, Carbohydrate 19.6, Fiber 1.1, Sugar 13.1, Protein 47.8
SPICY GARLIC CHICKEN PIZZA
This pizza is addicting--Chicken, cheese, and pine nuts with an Asian sauce and the zing of a little crushed red chili--and easy to make! This is also fabulous on a sliced sandwich roll instead of Boboli bread.
Provided by SharleneW
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
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