Spicy Chicken and Pickled Jalapeño Pizza

Why You’ll Love This Recipe

I love how this pizza balances spicy, sweet, tangy, and savory all in one bite. The pickled jalapeños give it a punch that’s not overwhelming, the red onions add brightness, and the fresh herbs finish everything off with a fresh note. Plus, it’s fast—ready in under half an hour—and it uses ingredients I often already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 prepared pizza dough or flatbread

• 1 cup cooked shredded chicken

• 1/2 cup barbecue sauce

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup pickled jalapeño slices

• 1/4 cup thinly sliced red onion

• 1 tablespoon olive oil

• 2 tablespoons chopped fresh cilantro or parsley

Directions

1. I preheat the oven to 475°F (245°C). If I’m using a pizza stone, I make sure it’s inside while preheating.

2. On a floured surface, I roll out the dough to my desired thickness and place it on a parchment-lined baking sheet or pizza peel.

3. I spread the barbecue sauce evenly over the dough, leaving about a ½-inch border.

4. I layer on the shredded chicken, then sprinkle mozzarella cheese over the top.

5. Next, I scatter the pickled jalapeño slices and red onion evenly across the pizza.

6. I bake it on the center rack for 10–13 minutes, or 7–10 minutes on a pizza stone, until the crust is golden and the cheese is bubbly and starting to brown.

7. I let the pizza rest for a couple of minutes after baking.

8. I finish by drizzling olive oil and garnishing with chopped cilantro or parsley before slicing and serving hot.

Servings and timing

This recipe makes 1 pizza and serves 1–2 people, depending on hunger levels. It takes just 23 minutes from start to finish, including prep and bake time—making it a great choice for a quick lunch or dinner.

Variations

• I’ve used buffalo sauce instead of barbecue for an extra-hot version.

• Swapping mozzarella for a smoked gouda or pepper jack gives it a deeper, spicier flavor.

• I sometimes add corn kernels or chopped roasted red peppers for extra texture and sweetness.

• If I want more richness, I’ll drizzle a little ranch or blue cheese dressing after baking.

• For a vegetarian spin, I leave out the chicken and load it up with spicy roasted chickpeas or grilled veggies.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 375°F for about 8–10 minutes to keep the crust crisp. A skillet over medium heat works too, especially if I cover it for a minute to melt the cheese evenly.

FAQs

Can I use store-bought flatbread instead of dough?

Yes, I often use flatbread when I’m in a hurry. It cuts the prep time and still tastes great with all the same toppings.

Is this pizza very spicy?

It has a noticeable kick, especially from the pickled jalapeños. If I want it milder, I use fewer jalapeños or switch to mild banana peppers.

What’s the best barbecue sauce to use?

I go with a smoky or slightly sweet barbecue sauce to balance the heat from the jalapeños, but any favorite brand works well.

Can I make this pizza ahead of time?

I prepare the toppings in advance, but I recommend assembling and baking just before serving to keep the crust from getting soggy.

Can I use rotisserie chicken?

Definitely. I often shred leftover rotisserie chicken for this recipe—it’s quick and full of flavor.

Conclusion

Spicy Chicken and Pickled Jalapeño Pizza is my go-to when I want something fast, bold, and delicious. It delivers that irresistible combo of crispy crust, melty cheese, spicy heat, and fresh herbs in every bite. Whether I’m making it for myself or sharing a slice, it always hits the spot.