Prepare the Pizza Dough:
In a mixing bowl, dissolve 1 teaspoon of yeast in 3/4 cup warm water. Add 2 cups of flour and 1 teaspoon salt. Stir with a spoon until combined, then transfer the dough onto a work surface and knead until it forms a cohesive ball. If the dough is sticky, add more flour as needed. Cover the dough with the mixing bowl and let it rise for 1-2 hours (or 30 minutes if you’re in a hurry).
Make the Garlic-Oil Sauce:
Mince 2 garlic cloves and mix them with 2 tablespoons of olive oil and a pinch of salt in a small bowl. Use the back of a spoon to mash the garlic into the oil to release more flavor.
Cook the Chicken:
In a bowl, season the chopped chicken breast with 1 tablespoon crushed New Mexican chile, 1/2 teaspoon chipotle powder (optional), 1/4 teaspoon salt, and freshly ground pepper. Sauté the seasoned chicken in a drizzle of olive oil over medium-high heat until fully cooked. Set aside.
Roll Out the Dough:
Divide the dough ball into 4 portions. Roll out one portion into a super-thin crust (about 10 inches in diameter). If the dough is resistant, let it rest for a few minutes to reduce elasticity. Rolling the dough on parchment paper makes it easier to handle.
Pre-Bake the Crust:
Preheat your oven to 400°F (200°C). Bake the rolled-out dough by itself for 1-2 minutes to give it some structure.
Assemble the Pizza:
Remove the pre-baked crust from the oven. Spread a thin layer of the garlic-oil sauce over the crust. Top with the cooked chicken, cubed Mozzarella cheese, and pickled jalapeños.
Bake the Pizza:
Return the pizza to the oven and bake at 400°F for 8-10 minutes, or until the edges start to brown and the cheese is melted.
Serve:
Garnish with optional toppings like chopped cilantro, Crema, and extra pickled jalapeños if desired. Serve immediately and enjoy!