Popper Chicken Jalapenos (Printable Version)
# What You'll Need:
→ Pizza Crust
01 -
2 cups of unbleached all-purpose flour
02 -
3/4 cup of warm water
03 -
1 teaspoon of dry active yeast
04 -
1 teaspoon of salt
→ Spiced Chicken
05 -
1 chicken breast
06 -
1 tablespoon of crushed chile from New Mexico (or chile mix)
07 -
Optional: 1/2 teaspoon of chipotle powder
08 -
1/4 teaspoon salt
09 -
Pepper, freshly cracked, to your taste
10 -
1 tablespoon of olive oil
→ Sauce and Add-Ons
11 -
1 cup of pickled jalapeños
12 -
1 cup of mozzarella cheese cubes
13 -
2 tablespoons of olive oil for garlic mixture
14 -
2 minced garlic cloves
15 -
A tiny pinch of salt for garlic mixture
# Preparation Steps:
01 -
Stir yeast into the warm water in a bowl. Add salt and flour, mix everything with a spoon first, then knead by hand on your counter until smooth. If it sticks a lot, use a little extra flour. Cover and allow it to sit and rise for at least 30 minutes, but up to 2 hours.
02 -
In a small container, smash garlic into olive oil with a pinch of salt, so it absorbs all the flavor. Use the back of a spoon to crush the garlic into the oil.
03 -
Cube the chicken into small chunks, then toss it with the salt, pepper, chile powders, and olive oil. Cook it in a pan over medium-high heat until just done, but not fully, to avoid it drying out while baking.
04 -
Cut the dough into 4 pieces (each for a 10-inch pizza). Flatten one portion at a time using a rolling pin, making it super thin. Let it sit for a second after rolling to loosen its stretchiness.
05 -
Bake the plain dough at 400°F for 1-2 minutes. Take it out, brush a light layer of garlic oil onto it, then add toppings: chicken, cheese cubes, and jalapeños. Bake for 8 to 10 minutes or until the edges turn golden and crispy.
# Additional Tips:
01 -
This dough creates four thin 10-inch bases, but the other ingredients are for just two pizzas.
02 -
Extra dough keeps in the fridge for up to 5 days if tightly wrapped.
03 -
The thinner the crust, the better it will showcase all the toppings.
04 -
Don’t use too much garlic-oil mix. Around half a tablespoon per pizza is plenty to avoid a soggy base.