I’m happy to report that I can still put ANYTHING on a pizza.
And I love it. That’s important to mention.
The other day I mentioned a peach and ricotta pizza while we were in the car and Eddie called it a horrific idea. I might need a new taste tester.
Here’s something slightly embarrassing — for Eddie, mostly. One of the earliest texts he sent me (we texted nonstop the first day we met, so “early” means within those first few days) was: “do you want to order some ‘za?”
‘Za? What was ‘za?
I still laugh thinking about it, and I’ve never told him I find it hilarious — he’s reading about it here for the first time.
I’m pretty sure it was a joke, maybe even a Michael Scott reference since The Office was huge back then. We spent hours watching Office marathons in a sleeping bag on his living room floor, so it fits.
Now whenever we order, pick up, or make pizza, the image of “’za” pops into my head for a split second before I move on.
And I’m like NO NO NO NO NO — Destiny’s Child style.
He sounded so serious when he asked, too — absolutely deadpan over text. Tone is always so easy to misread.
How many eye-roll emojis do you think I can fit in this line?
Now about this pizza: it’s SPICY.
Spicy with a capital S. You can adjust the heat to your taste — I made it too hot for Max to even try a bite, which is a bummer because pizza is his favorite. Oops.
This pizza is piled with tasty ingredients:
tomato sauce with chipotle swirls
quickly broiled honey-chipotle chicken
diced green chiles
scallions
sweet corn
crumbled goat cheese
fontina cheese
lots of fresh cilantro
All of that goodness on a slice. How can you say no?
Honey Chipotle Chicken Pizza with Goat Cheese
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Ingredients
Dough
- 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
Pizza
- 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
Instructions
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In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but remains sticky. Form the dough into a ball and work in the remaining 1/2 cup flour, kneading on a floured surface for a few minutes. Rub the bowl with olive oil, place the dough inside, turn to coat, cover with a towel and let rise in a warm spot for about 1 to 1 1/2 hours.
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After rising, punch the dough down and shape it on a floured surface. Use a rolling pin or your hands to form the pizza—this dough yields one large pizza to feed about 3–4 people. Place on a baking sheet or pizza peel, cover with a towel and let rest for 10 minutes.
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Preheat your oven’s broiler to high. Season chicken thighs with chipotle powder, garlic powder, salt and pepper. Broil on a baking sheet for 7 minutes, flip and broil another 7 minutes. Whisk together honey, vinegar and 1 teaspoon adobo sauce; brush on the chicken and broil 1 minute, flip, brush the remaining mixture and broil 1 more minute.
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Remove the chicken and shred once cooled.
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Heat the oven to 425°F. If using a pizza stone, heat to 475°F and bake for about 15 minutes; for a baking sheet, use 425°F and follow the directions below.
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Brush the dough edges with olive oil. Spread the marinara and swirl in the remaining teaspoon of adobo sauce. Add half the fontina, then top with shredded chicken, green chiles, scallions, corn and goat cheese. Finish with the remaining fontina.
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Bake 20 to 25 minutes (or 15 to 20 minutes on a pizza stone) until the cheese is golden and bubbly. Remove, top with cilantro, slice and serve.
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Thanks so much!
So anyhoo. Want some ‘za?