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Dinner
Chicken Curry Pizza
By: Brandon Gouveia
This curry chicken pizza is inspired by the bold flavors I grew up loving—spiced, savory, and full of depth. Topped with bell peppers, pickled red onions, and plenty of Tillamook shredded mozzarella, it’s the kind of pizza that hits every time and keeps you coming back for more slices.
1HR 55MINserves 2 medium pizzas
Ingredients
Chicken Curry
1½ pounds skinless-boneless chicken thighs
Kosher salt and black pepper, freshly ground
2 tbsp olive oil, plus more as needed
1 large yellow onion, diced
4 garlic cloves, minced
2 fresh thyme sprigs
1 tbsp Jamaican hot curry powder
½ tbsp garlic powder
1 Scotch bonnet pepper
2 cups chicken stock
¼–½ cup canned tomato purée
Pizza Dough
2½ cups bread flour (300 g)
¾ cup + 1 Tbsp warm water, about 100–110°F (195 g)
2 tsp instant yeast
1½ tsp sugar
2 tsp olive oil
1 tsp kosher salt
Pizza Toppings
1 red bell pepper
1 yellow bell pepper
Pickled red onions
In a small Dutch oven, heat 1 tablespoon of olive oil over high heat. Season chicken with salt and pepper, then sear on all sides for about 2 minutes per side until lightly browned. Remove chicken and keep warm.
Add the remaining olive oil. Add onions, season with salt and pepper, and cook 3–4 minutes until soft and fragrant.
Add garlic and thyme and cook for 30 seconds, stirring constantly so the garlic doesn’t brown.
Move the onion and garlic mixture to the side, creating a well in the center. Sprinkle in the curry powder and garlic powder. Toast the spices until fragrant, about 1 minute.
Mix then pour in the chicken stock and bring to a boil. Return the chicken to the pot.
Pierce the Scotch bonnet with a paring knife and add it to the pot along with the bay leaf.
Reduce to a simmer, cover, and cook for 30 minutes, until chicken is tender and falling off the bone.
Remove chicken and shred the meat, discarding skin and bones. Set aside.
Reduce the curry sauce: Remove the Scotch bonnet and bay leaf. Add tomato purée. Simmer uncovered for 15–20 minutes until thickened. Taste and adjust seasoning.
Make the pizza dough:(while curry cooks): In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a stand mixer or large bowl, combine flour and salt. Add the yeast mixture and olive oil, and mix until a rough dough forms.
Knead for 7–10 minutes at medium speed or by hand until smooth and elastic.
Transfer to a lightly oiled bowl, cover, and proof in a warm spot until doubled in size about 1–1 1⁄2 hours.
Punch down and shape into 2 tight balls. Place in a well-oiled pan, cover, and let rest for 20–30 minutes to proof again.
Assemble: Preheat the oven and pizza stone to the highest temperature it allows (475–525°F).
Stretch each dough ball into 10-inch rounds.
Lay a ring of mozzarella around the edge of the dough, fold the dough over it, and pinch to seal.
Spoon over a layer of reduced curry sauce, then add the shredded chicken.
Top with mozzarella and sliced bell peppers.
Drizzle lightly with olive oil.
Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
Finish with pickled red onions and enjoy!
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Meet the chef
Brandon Gouveia
Chef Brandon Gouveia has gained widespread recognition with partnerships spanning across platforms like Facebook Watch and Buzzfeed’s Cocoa Butter. His influence extends to top food brands, including Our Place and Jack-in-the-Box, earning him a place among the most respected figures in the culinary world. He thrives in creating innovative, non-traditional recipes by fusing ingredients and concepts from scratch, bringing fresh ideas to life in both professional kitchens and digital spaces.
