Jalapeno Chicken Pizza Recipes

JALAPENO CHICKEN PIZZA

Steps:

• Place the first six ingredients in a food processor; cover and process until blended. Place the crust on an ungreased 12-in. pizza pan; spread with tomato mixture. Top with chicken, cheese and jalapenos., Bake at 450° for 10-12 minutes or until heated through and cheese is melted.

JALAPENO POPPER TORTILLA PIZZAS

Steps:

• Preheat the oven to 500˚. Set a wire rack on each of 2 rimmed baking sheets. Heat the vegetable oil and bacon in a large nonstick skillet over medium-high heat. Cook, turning occasionally, until crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain, then chop. Pour the drippings into a small bowl and wipe out the skillet.
• Return the skillet to medium-high heat. Lightly brush 1 tortilla with the reserved bacon drippings. Add to the skillet and cook until lightly browned on the bottom, about 2 minutes. Flip and cook, rotating the tortilla and gently pressing it with a spatula, until crisp, about 3 minutes. Transfer to one of the racks, crisp-side down. Repeat with the remaining tortillas and bacon drippings, reducing the heat if the tortillas are browning too quickly.
• Spread the pizza sauce on the tortillas, then sprinkle with the mozzarella, chopped bacon and pickled jalapenos. Working in batches, bake the pizzas, 1 baking sheet at a time, until the cheese is melted and bubbling, about 8 minutes.
• Microwave the cream cheese in a small microwave-safe bowl until runny, about 30 seconds. Stir in the jalapeno brine and season with salt and pepper. Drizzle on the pizzas. Cut into wedges.

JAN'S JALAPENO POPPER PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
• Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
• Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
• Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

CHICKEN-JALAPENO PIZZA

Steps:

• Preheat oven to 450.
• Puree tomatoes, garlic, salt, cilantro, chiles, and tomato paste in a food processor until smooth; spread in an even layer over crust.
• Top with chicken, cheese, and jalapenos and bake on cookie sheet until cheese melts, 12 to 14 minutes.
• Note: Be sure to remove seeds of jalapenos.
• That's where most of the heat comes from.

PIZZA WITH JALAPENO POPPER CRUST

Steps:

• Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425° for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
• Mix the cream cheese, ½ cup pepper jack and ¼ teaspoon salt in a medium bowluntil combined.
• Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about ½ inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal.
• Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining ½ cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes.

SAVORY BUTTER CHICKEN PIZZA

Steps:

• Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
• Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
• Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
• Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
• While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
• Bake naan in the preheated oven for 15 minutes.
• While naan is baking, remove sauce from heat and let cool to room temperature.
• Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
• Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.