Honey Chipotle Chicken Pizza with Goat Cheese.
I’m happy to report that I can still put ANYTHING on a pizza.
And love it. That’s an important part to add.
Although… I was talking about this peach and ricotta pizza I’m making the other day while we were in the car and Eddie told me it was a horrific idea. I might fire my taste tester.
Want to hear something embarrassing? It’s not embarrassing for me, it’s embarrassing for Eddie. I mean, it’s embarrassing to the point when I have second hand embarrassment (for my self, of course) too.
One of the first texts Eddie ever sent me (by “first.” I mean, like, probably the 200th because we texted for nearly 24 hours straight the day we met, so let’s say in first few days) was… “do you want to order some ‘za?”
‘ZA? WHAT THE HECK WAS ‘ZA.
Actually, I laugh so hard when I think about this (probably had to be there…) and I’ve never even told him, so he’s reading it here for the first time ever.
I’m 87% sure that it was a joke, more so a Michael Scott joke reference because The Office was popular at the time and later on, we’d even spend a few hours watching The Office marathons in a sleeping bag on his living room floor. It’s true.
But in my head now, every time we order, take out, eat in or make pizza, ‘za quickly has to pop up in my brain before I dismiss it.
And I’m like NO NO NO NO NO, Destiny’s Child style.
He just sounded so serrrrious when he asked. Over text, you know. Because it’s very easy to read peoples’ tone over text.
Wait. How many eye-rolling emojis do you think I can fit in this line right here?
Now here’s the thing. This pizza is SPICY.
Spicy with a capital s. You can determine the spice of course. I made it way too spicy for Max to even have a bite, meaning I’m probably a terrible mom because pizza is his favorite food. Whomp whomp.
All the delicious things on our pizza include:
tomato sauce with some chipotle ripples
quickly broiled honey chipotle chicken (duh)
diced green chiles
goat cheese kisses!!
fontina cheese (because I never stop)
lotssss of cilantro.
All that good stuff, right on a slice for you. HOW CAN YOU SAY NO?!
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 boneless, skinless chicken thighs
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons adobo sauce from can of chipotle peppers
- 1 tablespoon olive oil
- 3/4 cup marinara sauce
- 12 ounces fontina cheese, freshly grated
- 1 (4 ounce) can diced green chiles
- 3 scallions, sliced
- 2/3 cup sweet corn
- 6 ounces goat cheese, crumbled
- 1/3 cup fresh chopped cilantro
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- While the pizza is rising, heat the broiler in your oven to high. Season the chicken thighs with the chipotle powder, garlic powder, salt and pepper. Place them on a baking sheet and stick it under the broiler. Broil for 7 minutes, then flip, broiling for 7 minutes more. In a small bowl, whisk together the honey, vinegar and 1 teaspoon of the adobo sauce. Brush it on the chicken thighs and broil for another minute. Flip the chicken and brush the remaining mixture on the other side, broiling for 1 more minute.
- Remove the chicken and shred it once cooled.
- Heat the oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Brush the pizza dough edges with olive oil. Spread the marinara sauce on the dough and swirl in the remaining teaspoon of adobo sauce. Add half of the fontina on the sauce. Cover the fontina with the shredded chicken, green chiles, scallions, corn and crumbled goat cheese. Add the remaining fontina on top.
- Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the fresh cilantro. Slice and serve!
So anyhoo. Want some ‘za?