Spicy Chicken Pizza Recipe By Tasty Food

SPICY CHICKEN PIZZA

Steps:

• Heat oven to 400ºF.
• Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently.
• Place pizza crust on baking sheet; spread with ketchup. Top with chicken, vegetables and cheese.
• Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with cilantro.

SPICY CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230ºC).
• In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
• Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
• Press pizza dough into the pan so that it covers the whole surface evenly.
• Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
• Bake pizza for 14-16 minutes until edges are browned and crisp.
• Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
• Enjoy!

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE

Steps:

• Preheat oven to 425°F; do not bake the Boboli yet.
• In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
• Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
• Meanwhile, prepare other vegetables.
• Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
• Cut and serve immediately while the crust is still hot! Enjoy!

BBQ CHICKEN PIZZA WITH SPICY SLAW

Steps:

• For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
• For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
• Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
• When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
• For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
• For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
• Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
• When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
• Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.

SPICY KOREAN CHICKEN RECIPE BY TASTY

Steps:

• Mix the ingredients for the batter in a bowl until smooth with no lumps.
• Heat oil in a pot to 340°F (170°C).
• Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
• Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
• Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
• Fry the wings a second time until golden brown and crispy. Drain and set aside.
• In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
• Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
• Enjoy!

SPICY VEGAN BUFFALO CHICKEN PIZZA

Steps:

• Add warm water, sugar and yeast to a stainless steel mixing bowl. Mix everything together and allow to sit for 10 minutes.
• After 10 minutes, you should see small bubbles on the surface of the solution indicating that the yeast is now activated and burping CO2.
• Attach the flat beater attachment to your mixer and begin mixing the solution on low. Slowly add 1 cup of flour, the salt and the olive oil. Add the additional 2 cups of flour one half cup at a time -- When the dough begins to shape, switch to the dough fork attachment.
• After the dough ball has formed, use the dough fork to kneed the dough on low for 10 minutes.
• After 10 minutes, grease a stainless steel bowl with Non-Stick cooking spray and add the dough. Allow the dough ball to sit, in a warm place, covered with a piece of plastic wrap or a damp tea towel, for 1 hour. This will give the dough a chance to proof.
• After the dough has risen, place it on a clean counter that has been dusted with 1/4 cup of flour. Proceed to PUNCH the dough 10 - 15 times to deflate it slightly.
• Cut the dough in half and form each piece back into a ball and place it back into a greased bowl and allow it to sit, covered, for an additional 1 hour.
• Using the final 1/4 cup of flour, dust a counter top and place onto it one of the dough balls. Punch the dough down and form it into a flat round. It is suggested that you use a floured rolling pin to roll the dough out into a 12 inch circle. Work the dough from on side and then rotate it 90 degrees and work it again. Do this until you have a thin circle.
• Dust your pizza peel with a coating of corn meal. Place your pizza dough on to making sure that the corn meal prevents the dough from sticking.
• Once the crust has been placed on the peel apply a light coating of non-stick spray to the top of the pizza dough. This will prevent the dough from absorbing the sauce and will allow it to get crispy (I learned this trick working in a couple of pizza shops). Top your pizza dough with just over 1/4 cup of hot sauce, spreading it around with the back end of a spoon. The hot sauce will evaporate a little in the oven, so make sure that you aren't skimpy with it.
• Top the pizza in the following order: salt and pepper to taste, garlic powder, vegan cheese and sliced red onion (and optional peppers). Lastly take your thawed vegan chicken breasts and cube them and toss them in the left over hot sauce. Take them and spread them all over the top of your pizza and pour the reaming sauce on as well. Apply any additional sauce if you would like.
• Dust your pizza stone with a light coating of corn meal. Slide the pizza onto your pizza stone in a preheated 500 degree Fahrenheit oven. After 7 minutes rotate the pizza 180 degrees.
• Pull the pizza out of the oven when the crust is browned and the cheese is melted.
• Allow the pizza to cool for 5 minutes and ENJOY!

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!

SPICY CHICKEN SALAD RECIPE BY TASTY

Steps:

• In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
• Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
• In a small bowl, combine all the sauce ingredients and mix well.
• On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
• Top with cilantro and drizzle with sauce.
• Enjoy!

SPICY CHICKEN BACON FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
• Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
• In a small bowl, mix the diced chicken with the Frank's RedHot® until well coated.
• Top the dough with the white cheddar cheese, Frank's RedHot® chicken, and bacon.
• Bake the flatbread for 10-15 minutes, or until the crust is golden brown.
• Top the flat bread with the blue cheese and scallions. Cut into 8 slices, then serve.
• Enjoy!

CHICKEN RANCH PIZZA

Steps:

• Preheat oven to 425°F.
• Lightly spray 8x12-inch cooking pan with vegetable oil cooking spray.
• Unroll dough and press into prepared pan.
• Bake crust 7 minutes or until it turns slightly brown.
• Remove from oven.
• Spread dressing over partially baked crust.
• Sprinkle wit mozzarella cheese, tomatoes, green onions, chicken and cheddar cheese.
• Return to oven for twenty minutes or until cheese has melted.
• My kids love this!

SPICY POTATO PIZZA

Steps:

• Place potato, butter and tasty cheese (mature cheddar) in a bowl and mix to combine.
• Place the potato mixture in a greased nonstick frying pan and spread to cover the base.
• Arrange the salami, tomato mushrooms and green pepper over potato.
• Sprinkle with mozzarella cheese and cook over medium heat until potato is crisp and golden.
• Place under a preheated grill and cook for 10 minutes or until cheese melts and is golden.

SPICY CHICKEN PUMPKIN PIZZA

Steps:

• Preheat oven to 425°. Place crusts on ungreased baking sheets; brush with oil. Combine pumpkin, minced chipotle peppers, salt and pepper; spread over crusts. Combine chicken and salsa; spoon over pumpkin layer. Top with cheese and red onion., Bake until edges are lightly browned and cheese is melted, 12-15 minutes. Let stand 5 minutes before cutting. If desired, sprinkle with cilantro.