Spicy Rooster Pizza

As I write this, we are hitting our thirteenth day of school.   Seriously, this is the best start of school I have had in my ten years as an administrator.   It has been awesome with both students and staff.   I even got to make two parent calls this week—the good kind where I get to brag on students to their moms and dads.   I love doing that.

However, needless to say, it has been pretty busy.   Especially after I caught the latest “back-to-school” bug.   Schools are like petri dishes.

So, I am down to the wire on this post for Food ‘n Flix.   Our feature film this month was Cloudy with a Chance of Meatballs and our host was Camilla from Culinary Adventures.   (Click here for the announcement post.)


I think that it should be a rule that adults sit down at times to enjoy animated “kid” movies.   That is exactly what we did and we loved the film.   As a kidless household we sometimes find ourselves watching super serious viewing like Hell on Wheels, Breaking Bad, House of Cards, Orange is the New Black, or documentaries.  (Do you see a Netflix theme here?)   It was refreshing to watch something fun.



My inspiration came from the pizza flurries in the film, basically just because I wanted to make pizza and not meatballs.  Pizza flurries were created by the Flint Lockwood Diatonic Super Mutating Dynamic Food Replicator (FLDSMDFR) as a protective weapon.  

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I wanted to create my pizza in honor of a favorite menu item at Marley’s  in Tulsa.   Our favorite creation there is the Italian Rooster (Grilled Chicken, Pepperoni, Jalapeno Peppers & Mozzarella Cheese with Garlic and Oil Glaze).  Here’s my rendition as influenced by Cloudy with a Chance of Meatballs.   (The “rooster” in the title of this recipe is also an allusion to all the crazy food-animals in the sequel.)

Spicy Rooster Pizza

For the dough:
1 c. warm water
1 pkg. yeast
1/4 c. extra virgin olive oil
1 t. salt
3 to 3 1/3 c. flour

Combine water and yeast and stir to dissolve yeast.   In a bowl of a stand mixer, add yeast mixture, olive oil, salt and 3 cups of flour.   Using the dough hook to mix, knead until the dough is smooth and elastic.   Add up to 1/3 cup more flour if needed. Place dough in an oiled bowl and let rise until doubled.

For the garlic olive oil:
1/2 c. extra virgin olive oil
3 large garlic cloves, smashed
1/4 t. red pepper flakes

Place olive oil in a small skillet or sauce pan and heat until it shimmers.   Add the garlic and red pepper flakes and immediately turn to low heat.   Let simmer on low for 5 minutes.   Remove from heat until ready to use.

Other ingredients:
one grilled chicken breast, sliced
pepperonis (as many as you like)
1-2 fresh jalapeno peppers sliced
1 pkg. shredded Italian blend cheese
1 1/2 c. fresh tomatoes diced

Preheat oven to 425 degrees with a pizza stone inside.   (I like to preheat my oven and stone for at least 45 minutes.)

Punch down dough.   For a chewy crust, use the entire batch of dough.  For a crisper crust, divide the dough in half.   Freeze the other half for a later use.

Roll out dough.   Place dough on hot pizza stone and prick all over with a fork.   Brush on about half of the garlic olive oil.   Place in oven for 5 minutes.  (Pricking the dough will keep air bubbles from forming in the dough.)

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After the first five minutes.

Remove the crust from the oven and place on the pepperonis, sliced chicken, jalapenos and cheese.

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Ready for the cheese.

Return to the oven and bake another 8-12 minutes or until the crust is brown and cheese has melted.

While the pizza bakes, remove the garlic cloves from the oil and chop.   Toss the remaining oil and chopped garlic with the tomatoes.   Set aside.

When pizza is done, remove it from the oven.   Arrange tomatoes on top and let set for five minutes.

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Mmmm….Now that’s a spicy rooster.

Slice and serve.


The Pizza Flurries were antibodies that attacked any threat to the FLDSMDFR.   Spicy Rooster Pizza is a spicy concoction so I hope it is not like the Pizza Flurries from the film and attacks your digestive system!

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It is a great recipe to use up leftover grilled chicken.  Since it has been so crazy lately, I did resort to using 6 oz. of pre-cooked grilled chicken breast.   Another variation on this theme would be to use spicy Italian sausage instead of pepperonis.   Use what you like and what you have.

During the long holiday weekend ahead of us, why don’t you whip up a pizza, rent a movie, and relax.    Try another animated one and relive your childhood along the way.

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Please consider joining Food ‘n Flix in September for Funny Girl, hosted by Caroline Makes.

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