Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough, at room temperature
- 8 oz boneless skinless chicken breast
- 1 1/4 cups Thai sweet chili sauce, divided
- 2 tsp soy sauce, divided
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1 tbsp olive oil, plus more for dough
- 1 1/2 cups shredded low-moisture mozzarella (about 6 oz)
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow or orange bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 1 tsp cornstarch (for thickening glaze)
- Optional: fresh cilantro, sesame seeds, red pepper flakes
Do This
- 1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
- 2. Marinate chicken in 1/4 cup sweet chili sauce, 1 tsp soy sauce, lime juice, and garlic for 10–15 minutes.
- 3. Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side; rest, then slice thinly.
- 4. Simmer remaining 1 cup sweet chili sauce with 1 tsp soy sauce and ginger; thicken with cornstarch slurry to make a glaze.
- 5. Stretch dough to a 12–14 inch circle, brush lightly with olive oil, and spread with sweet chili glaze instead of tomato sauce.
- 6. Top with mozzarella, sliced chicken, bell peppers, and most of the scallions; bake 10–14 minutes until crust is browned and cheese is bubbling.
- 7. Finish with extra glaze drizzle, remaining scallions, and optional cilantro or sesame seeds; slice and serve hot.
Why You’ll Love This Recipe
- Tangy-sweet Thai-style chili glaze replaces traditional pizza sauce for a fun twist.
- Juicy grilled chicken, melty mozzarella, and crisp bell peppers give great texture in every bite.
- Uses mostly pantry-friendly ingredients, with easy fresh toppings.
- Customizable heat level: keep it mild or add spice to taste.
Grocery List
- Produce: 1 red bell pepper, 1 yellow or orange bell pepper, 1 bunch scallions, 1 lime, 1 small piece fresh ginger (optional), 1 small bunch cilantro (optional), 2 cloves garlic
- Dairy: 6 oz shredded low-moisture mozzarella cheese
- Pantry: 1 lb pizza dough (or ingredients to make your own), Thai sweet chili sauce, soy sauce, olive oil, cornstarch, sesame seeds (optional), red pepper flakes (optional), salt and pepper
Full Ingredients
For the Grilled Chicken
- 8 oz boneless, skinless chicken breast (1 large or 2 small pieces)
- 1/4 cup Thai sweet chili sauce
- 1 tsp soy sauce
- 1 tbsp fresh lime juice (about 1/2 lime)
- 2 cloves garlic, minced
- 1 tbsp olive oil (for the pan or grill grates)
- 1/4 tsp kosher salt (or to taste)
- 1/8 tsp black pepper
For the Sweet Chili Glaze (Pizza “Sauce”)
- 1 cup Thai sweet chili sauce
- 1 tsp soy sauce
- 1 tsp grated fresh ginger (optional but recommended)
- 2 tbsp water
- 1 tsp cornstarch
For the Pizza
- 1 lb pizza dough, homemade or store-bought, at room temperature for at least 30 minutes
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
- 1/2 red bell pepper, cored and thinly sliced into strips
- 1/2 yellow or orange bell pepper, cored and thinly sliced into strips
- 3 scallions, thinly sliced (whites and greens separated if you like)
- 1–2 tsp olive oil, for brushing the dough
- 2 tbsp additional sweet chili sauce or glaze, for drizzling (optional)
Optional Garnishes
- 2 tbsp fresh cilantro leaves, roughly chopped
- 1 tsp toasted sesame seeds
- Pinch of red pepper flakes, to taste
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your tools
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) for at least 25–30 minutes. A thoroughly heated stone or pan helps give the crust a crisp, pizzeria-style bottom.
While the oven heats, lightly flour a piece of parchment paper. This will be your base for stretching and transferring the pizza. If your pizza dough has been in the refrigerator, set it out at room temperature for at least 30 minutes so it relaxes and stretches easily.
Step 2: Marinate the chicken
In a medium bowl, whisk together 1/4 cup sweet chili sauce, 1 tsp soy sauce, 1 tbsp lime juice, and the minced garlic. Season the chicken breast on both sides with salt and pepper, then add it to the bowl and turn to coat well.
Let the chicken marinate for 10–15 minutes at room temperature while you prepare the other components. If you want to marinate longer (up to 4 hours), cover and refrigerate, then bring the chicken back to room temperature for about 15 minutes before cooking.
Step 3: Grill or pan-cook the chicken
Heat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Add 1 tbsp olive oil to the pan or lightly oil the grill grates. Shake excess marinade off the chicken (do not discard the marinade, but do not reuse it as a sauce; it has done its job).
Cook the chicken for about 5–6 minutes per side, depending on thickness, until nicely browned and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let it rest for 5 minutes to keep it juicy. Once rested, slice the chicken thinly across the grain into bite-size strips.
Step 4: Make the sweet chili glaze
In a small saucepan, combine 1 cup sweet chili sauce, 1 tsp soy sauce, and the grated ginger (if using). Bring to a gentle simmer over medium heat, stirring frequently so it does not scorch.
In a small bowl, stir together 1 tsp cornstarch and 2 tbsp water until smooth. Slowly drizzle this mixture into the simmering sauce while stirring constantly. Continue to cook for 1–2 minutes, until the mixture thickens to a glossy, spoon-coating glaze. Remove from heat and set aside. It will thicken slightly more as it cools.
Step 5: Prep and stretch the dough
Lightly flour your hands and the prepared parchment. Place the 1 lb pizza dough on the parchment and gently press it into a flat disc. Working from the center outward, stretch the dough into a 12–14 inch circle or oval. Try to keep a slightly thicker rim around the edges for a nice chewy crust.
If the dough keeps springing back, let it rest for 5 minutes and try again. When it reaches the desired size, lightly brush the surface with 1–2 tsp olive oil. This helps protect the dough from getting soggy under the glaze and crisps the crust.
Step 6: Assemble the Sweet Chili Chicken pizza
Spoon about 1/2 to 3/4 cup of the sweet chili glaze onto the oiled dough and spread it evenly, leaving a 1/2-inch border around the edges. You want a generous but not soupy layer; reserve any extra glaze for drizzling after baking or for dipping.
Sprinkle the shredded mozzarella evenly over the glaze. Arrange the sliced grilled chicken on top, followed by the bell pepper strips. Scatter about two-thirds of the sliced scallions over everything, reserving the rest for garnish after baking.
Step 7: Bake until bubbling and golden
Using a pizza peel or the back of a baking sheet, slide the parchment with the assembled pizza onto the preheated stone or inverted pan. Bake at 475°F (245°C) for 10–14 minutes, until the crust is deep golden brown, the cheese is melted and bubbling, and some spots on the cheese and peppers are lightly browned.
Rotate the pizza once halfway through baking if your oven has hot spots. Begin checking around the 9–10 minute mark; thinner dough will bake faster, thicker dough will need closer to 14 minutes.
Step 8: Finish, garnish, and serve
Carefully slide the baked pizza (using the parchment for help) onto a cutting board. Let it rest for 2–3 minutes so the cheese sets slightly, which makes slicing easier.
Drizzle with a bit of the reserved sweet chili glaze or extra sweet chili sauce if you like a saucier finish. Sprinkle over the remaining scallions, plus cilantro, sesame seeds, and red pepper flakes if using. Slice into 6–8 pieces, serve hot with lime wedges on the side for an extra burst of brightness.
Pro Tips
- Use very hot oven and preheated stone. A fully preheated stone or baking sheet is key for a crisp bottom crust, especially with a sweeter glaze.
- Do not overload with sauce. Sweet chili glaze is thicker and sweeter than tomato sauce; a moderate layer keeps the pizza flavorful without making the crust soggy.
- Slice toppings thinly. Thin strips of chicken and bell pepper cook through quickly and get just the right char in the short baking time.
- Room temperature dough stretches better. Cold dough fights back and can tear more easily. Give it time to relax before shaping.
- Control the heat level. For more spice, stir a pinch of red pepper flakes or a dash of hot sauce into the glaze before simmering.
Variations
- Rotisserie chicken shortcut: Skip marinating and grilling; use 1 1/2 cups shredded rotisserie chicken. Toss it with 2–3 tbsp sweet chili sauce before topping the pizza.
- Veggie-loaded version: Add thinly sliced red onion, shredded carrot, or small broccoli florets along with the bell peppers for extra color and crunch.
- Extra cheesy version: Add 1/4 cup crumbled feta or a handful of shredded sharp cheddar mixed with the mozzarella for deeper, tangier flavor.
Storage & Make-Ahead
Leftover Sweet Chili Chicken pizza keeps well. Let slices cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot and melty.
You can also make components ahead: grill the chicken up to 2 days in advance and refrigerate, and prepare the sweet chili glaze up to 3 days ahead. Gently warm the glaze to loosen it before spreading. Shaped but untopped dough can be par-baked for 4–5 minutes, cooled, and frozen well-wrapped for up to 1 month; top and bake from frozen, adding a couple of minutes to the bake time.
Nutrition (per serving)
Estimated for 1/4 of a 12–14 inch pizza (about 2 slices), including chicken, cheese, glaze, and vegetables but not optional garnishes:
Calories: ~540 kcal; Protein: ~29 g; Carbohydrates: ~58 g; Fat: ~20 g; Saturated fat: ~8 g; Fiber: ~3 g; Sugar: ~18 g; Sodium: ~980 mg. Actual values will vary based on the dough, cheese brand, and exact amounts used.
