Pizza al Pollo Diavola Piccante

Pizza al Pollo Diavola Piccante ingredients

• 1 lb pizza dough
• 10 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 0.5 medium red onion
• 8 oz cremini mushrooms
• 3 cloves garlic
• 15 oz crushed tomatoes
• 1 tsp red pepper flakes
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 oz fresh mozzarella
• 2 tbsp fresh parsley

Watch how to make Pizza al Pollo Diavola Piccante

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pizza al Pollo Diavola Piccante

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside for at least 30 minutes, ensuring it gets thoroughly hot.
2. To prepare the spicy arrabbiata-style sauce: Mince 3 cloves of garlic. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and 1 teaspoon of red pepper flakes, sautéing for 30 seconds until fragrant. Do not let the garlic burn.
3. Pour in the 15 ounces of crushed tomatoes, add 0.5 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
4. While the sauce simmers, pat the 10 ounces of chicken breast dry and season with salt, pepper, and a pinch of red pepper flakes. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until fully cooked and lightly browned. Let rest for 5 minutes, then slice thinly.
5. Thinly slice 0.5 medium red onion and 8 ounces of cremini mushrooms. In the same skillet used for chicken, sauté the onions and mushrooms for 5-7 minutes until softened and slightly caramelized.
6. On a lightly floured surface, stretch or roll out the 1 pound of pizza dough into a 12-14 inch circle. Transfer the dough to a piece of parchment paper or a cornmeal-dusted pizza peel.
7. Spread the spicy tomato sauce evenly over the pizza dough, leaving a 1-inch crust border. Distribute the sliced 8 ounces of fresh mozzarella over the sauce.
8. Arrange the cooked chicken slices, sautéed onions, and mushrooms over the cheese. Ensure toppings are evenly spaced.
9. Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
10. Remove the pizza from the oven and let it rest for 2-3 minutes before slicing. Garnish with 2 tablespoons of fresh chopped parsley before serving hot.

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