I love love love anything sweet and savory. In my never-ending experimenting with healthier pizza (I’ve got a bunch of recipes for it), I decided that I needed a sweet and spicy version. This Sweet Sriracha Chicken Pizza absolutely hits the mark, y’all. It’s topped with a sweet and spicy chicken, melty cheese, tangy red onion and arugula, and some creamy ranch brings it all together. It’s a great combo of flavors that tastes like something you’d order at a restaurant, but you can whip up at home. Hope you enjoy it as much as we did!
Making Sweet Sriracha Chicken Pizza
Making this pizza is super similar to my other pizza recipes. It starts with a Greek yogurt-based pizza dough, which you’ll roll out and par-bake (partially bake it so it’s mostly cooked through) prior to topping it. While it bakes, you’ll prep the rest of your ingredients and then just top, finish it off in the oven, garnish, and enjoy!
While your crust is baking, you’ll cook and chop your chicken, and then mix up your sauce. Toss the chicken in the sauce, and set aside for topping. Once the crust is partially baked, remove it from the oven, and top with some cheese, some chicken mixture, etc to layer it up. Sprinkle with diced red onion and put it back in the oven for 8-10 min to melt the cheese. Once it’s finished, remove, top with a drizzle of ranch, chopped green onion, and some arugula for a little peppery kick. Enjoy!
If you plan to reheat this, just leave the arugula off when reheating. Then just pan fry, air fry (370 for 5 min), bake, or microwave to reheat and enjoy!
Sweet Sriracha Chicken Pizza
Equipment
- Mixing Bowls
- Baking Sheet
- Oven
Ingredients
- 2 cups Flour
- 1 cup Greek yogurt nonfat
- 1.5 tsp Baking powder
- 1 tsp Salt
- 2 Eggs
- 1 tsp Garlic powder
- 1.5 cups fat free mozzarella cheese
- 2 cups chicken breast cooked cooled, shredded, tossed with sweet sriracha sauce
- 1/4 red onion diced
- 4 tbsp light Ranch Dressing
- 1/2 cup arugula
- Optional extra sriracha
- 3 tbsp green onion chopped for topping
- 1 tbsp sriracha
- 1 tbsp ketchup
- 3 tbsp brown sugar replacement
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos
- 1/2 Tsp ginger
- 1 clove garlic
Instructions
- Preheat oven to 375.
- Combine flour, baking powder, garlic powder, and salt in a bowl. Stir together. Add greek yogurt and egg, and either by hand or using a stand mixer with a dough hook attachment, mix until your dough is uniform. Flour the outside of the dough, as well as your surface and rolling pin, as the dough will be sticky.
- Line 9×13 baking sheet with parchment paper, silicone baking mats, or spray VERY well with cooking spray. Using a rolling pin, roll your dough out until it mostly fills the size of the baking sheet. Carefully transfer dough to baking sheet, and continue to roll/spread it until it roughly fills out the sheet. It’s ok if it’s not perfect!
- Spray with cooking spray and bake for ~18 minutes, until just lightly turning golden.
- In a mixing bowl, combine sweet sriracha sauce ingredients and stir to combine. Toss in chicken and coat all pieces thoroughly.
- Spread 1/2 cup of cheese over crust. Spread chicken mixture over cheese evenly, leaving crust exposed. Top with remaining cup of cheese. Sprinkle diced red onion on top. Bake 8-10 minutes, until cheese is fully melted.
- Garnish with arugula, fresh chopped green onion, sriracha and ranch drizzle. Cut into 10 slices and enjoy!
- Store any leftovers in an airtight container in the fridge. Reheat in the oven or air fry at 370 for 5 minutes to crisp up.
