So, Let's Talk Chili Garlic Chicken Pizza (and Why My Apron Is Still Stained)

Alright, story time: the first time I tried to make anything even close to a Chili Garlic Chicken Pizza was on a rainy Tuesday because, why not? I’d been craving a proper smack of spice, something cheesy, crispy, but without dialing up the local place (which, by the way, puts canned mushrooms on everything—don’t get me started). The first attempt went way off the rails (forgot to preheat the oven, left the dough in for ages, you get the idea), but now, this pizza's become a regular weekend treat. Honestly, it’s wild how just tossing together chicken, some garlic, and a kick of chili can bring a crowd to the kitchen—though that could be my haphazard tossing of flour everywhere. Anyway, pull up a chair, grab a cold one, and let's get into it.

Why You'll Probably End Up Loving This (I Sure Do)

I make this when I've got leftover chicken (barbecue night always leaves us with some), or honestly, when I just want to clear out those condiment bottles collecting in the fridge. My family goes a bit loopy for this combo—something about the spicy hit and cheesy goo just works. Even my little brother, who once tried to put Nutella on pizza (no, it wasn’t good), picks the chili garlic one first. It’s sort of brilliant for those days when you want pizza and something that stands out—plus, if you're ever frustrated by pizza dough, you're in good company (the secret is... actually, I’ll tell you in the notes bit below because I still mess it up sometimes).

Gathering Ingredients – With a Few Cheeky Swaps

Pizza base (biggish one) – Anything from store-bought to your gran’s three-day ferment, but to be honest, I usually grab whatever looks decent at the supermarket if it's a weeknight.
Cooked chicken (about 1 to 1.5 cups)—Shredded roast chicken works best for texture, though grilled breast does the trick. I sometimes use leftover rotisserie chicken (Sainsbury's, if you’re asking).
Chili garlic sauce—2-3 heaped tablespoons. Sriracha, homemade, or even the stuff with the rooster on it. My grandmother insisted on Lee Kum Kee, but actually, any semi-spicy sauce does the trick.
Mozzarella cheese—About a heaping handful (let’s call it 150g?), but use more if you’re feeling it. Cheddar sneaks in there sometimes if I run short.
Red onions – Thinly sliced, about half a medium one. But spring onions are quite fun on this too, especially if you like things a bit less sharp.
Bell pepper – Any colour, thinly sliced. I’ll use pepperoncini if I’ve got ‘em lurking about.
Fresh garlic—Two smallish cloves, minced. Or really, as much as you can stand (I won’t judge).
Chopped green chilies – Optional, but if you live dangerously, toss a few rings on top.
Olive oil – For brushing (unless you forget like I sometimes do).
Fresh coriander or parsley—To scatter on top at the end. Mind you, my partner thinks this step is 'fancy nonsense,' but it's nice.

How I Put This Pizza Together

Start by preheating your oven to the highest it’ll go (around 230°C/450°F; sometimes I just crank it and hope for the best, honestly). If you’ve got a pizza stone, toss it in now, but if not, a baking tray works fine—just heat it up in there a bit first.
Slather your base with chili garlic sauce; go all the way to the edges unless you like boring crust. This is where I often sneak a fingerful of sauce to taste—and then regret when it’s too spicy (but hey, live and learn).
Scatter the shredded chicken evenly. Don’t be afraid to pile it high. I find it better if you toss the chicken in a spoon of sauce first, but I forget half the time.
Layer on the mozzarella (and cheddar, if raiding the fridge). Aim for more coverage near the edges so you get those crispy bits.
Scatter onions, bell peppers, and garlic prettily—or just dump them on like I do when in a rush.
If you’re going for heat, toss on the green chili slices now. Or don't—your call.
Brush the crust with a little olive oil—unless you’ve run out, which happens to the best of us. Skip it and call it "rustic".
Bake for about 11 to 15 minutes, until the cheese is bubbly and the crust is a little brown at the bottom (check after 11, though, just to be safe; my oven lies to me, yours probably does too).
Scatter fresh herbs on top, slice it up, and—if you’re like me—try to wait two minutes before digging in, even though you’ll probably burn your tongue anyway.

Notes from My Repeat Attempts (Mistakes Were Made)

Trying to use all tomato sauce instead of chili garlic? I mean, I’ve done it, but honestly, it’s just okay—not quite the zing I want.
I used to pile every topping before putting on the cheese, but now I go chicken first, then cheese, then veggies. Kind of looks prettier (and less stuff falls off).
If your base is thin, watch it like a hawk. Once, I left it for 'just a minute'—came back to poppadom pizza. Still edible but... not ideal.

If You’re the Tweaking Type...Some Variations

Paneer instead of chicken? Yup, tried it for my veggie mates—pretty good, especially if you marinate the paneer first (here’s a great chilli paneer recipe for inspo).
BBQ sauce experiment? I gave this a whirl; it ended up a confused pizza-sandwich. Wouldn’t recommend it unless you’re feeling reckless.
Add pineapple? Controversial, but my cousin swears by it (I stay out of that debate!).

What You (Actually) Need Equipment-Wise

Baking tray or pizza stone—A stone is ace for crispy bases, but I've done this on an upside-down cake tin once. Worked fine.
Sharp knife or pizza cutter—If not, kitchen scissors do the trick (don’t tell any Italians I said that).
Mixing bowl—Mainly just for tossing chicken in garlic sauce, but I've skipped it if I'm in a hurry.

Can You Save Leftovers? (Assuming There Are Any)

You can keep leftovers in an airtight box in the fridge—I'd say up to 2 days, but honestly, in my house it never lasts more than a day; it probably tastes even better cold. If you want to re-crisp it, pop it in a pan over low heat for a few minutes (the oven dries it out, in my experience).

How to Serve This – Ideas and Traditions

I always serve it with a simple salad (think rocket and lemon), but my oldest insists on ketchup. Sometimes we splash extra chili oil over the top—if nobody’s driving. I’ve brought this to potlucks and it disappears faster than any fancy bake I’ve made. Oh! And a cold beer (or ginger ale for the little ones) really does the trick.

Stuff I’ve Learned the Hard Way (Don’t Be Me)

Don’t skip preheating. I once tried rushing this and got a sad, soggy crust. My own fault.
Actually, less is more with wet toppings—overload and you’ll need a fork and knife (unless you’re into pizza soup?).
If you find dough intimidating, check out this no-knead recipe from Serious Eats. Absolute game-changer, and I wish I’d found it sooner.

FAQ – Real Qs I’ve Gotten Over WhatsApp and Around the Table

Can I use naan bread instead of a pizza base? Oh, absolutely—done it, works just fine. The edges get super toasty (in a good way) but it might cook faster, so keep an eye out!
This looks spicy. Can I tone it down? Yep. Use less chili garlic sauce or swap for plain tomato sauce plus a little garlic. Or just skip chili entirely. Your kitchen, your rules.
Any way to make it dairy free? I’ve tried with vegan cheese, but it melts weird (at least the one I bought did). If you find a good one, let me know!
Can I freeze leftovers? Mm, I’d say maybe—depends on the toppings. I think it gets a bit sad after defrosting, so I tend to just eat it fresh or cold from the fridge.
Is it okay to use jarred garlic? Yes, I do that when I’m feeling lazy. Fresh is better, but honestly, nobody’s judging you here.

And if you stumble on something weirdly delicious while making this, please let me know. Cooking’s a bit like jazz—half following the notes, half seeing where things go (just don’t try sweet corn on this pizza; trust me, it did not work).

Chili Garlic Chicken Pizza