Can I make this pizza less spicy?

Absolutely. If you love the idea of the sweet and smoky flavor but can’t handle intense heat, simply reduce the number of habanero peppers in the sauce. Two or three will still provide depth without overwhelming your palate. You can also substitute in a milder chili like Fresno peppers or mix in a sweet tomato base to soften the punch.

How long does the honey habanero sauce keep?

The sauce can be stored in an airtight container in the refrigerator for up to 10 days. Because of the vinegar and honey, it acts almost like a natural preservative. It also thickens slightly in the fridge, making it even better for dipping or drizzling on sandwiches and wraps.

Can I use leftover chicken?

Yes, using leftover roasted or grilled chicken is a great shortcut. Just chop it into small pieces, toss it in a bit of the honey habanero sauce to refresh the flavor, and add it as a topping before baking. It's an efficient way to repurpose leftovers without sacrificing taste.

Is this pizza freezer-friendly?

While the sauce and cooked chicken can be frozen separately, it’s best to bake the pizza fresh. If you must freeze it, assemble the pizza on parchment paper and freeze it raw (uncooked), then bake it straight from the freezer. Add about 3–5 minutes to the original baking time.

What sides pair best with this pizza?

Since the pizza is rich and bold, it goes well with lighter sides like a crisp green salad, roasted vegetables, or a citrusy coleslaw. Even a cucumber yogurt dip can balance the heat while keeping the meal refreshing.

Yes. You can use plant-based chicken strips, vegan cheese, and agave syrup in place of honey. The sauce works just as well with agave or maple syrup, and the rest of the steps remain the same. Just check your crust to ensure it's vegan-friendly, and you’re good to go.

How to Make Your Best-Ever Honey Habanero Chicken Pizza Tonight

Description

This Honey Habanero Chicken Pizza brings the perfect balance of sweet, spicy, and savory. Featuring a buttery, thyme-infused crust, caramelized onions, seasoned chicken, and a bold homemade honey habanero sauce, it’s a flavor-packed twist on traditional pizza.

Ingredients

Units Scale

1 pizza crust (store-bought or homemade)
1 teaspoon thyme
2 tablespoons butter, melted
1 lb chicken strips
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 red onion, thinly sliced
2 teaspoons granulated sugar
2 cups pizza cheese blend (1 cup mozzarella + 1 cup Parmesan)
1/4 cup habanero cheddar cheese (optional)
Oil (for cooking)
Honey Habanero Sauce:
5 habanero peppers, stemmed
2 garlic cloves
1/2 cup vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 cup honey

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats.
Make the honey habanero sauce: In a saucepan over medium heat, combine habaneros, garlic, vinegar, sugar, and salt. Simmer for 10 minutes until peppers soften. Let cool slightly, then blend until smooth. Stir in honey and set aside.
Prepare the chicken: In a skillet over medium heat, add oil and cook chicken strips with seasoned salt and black pepper until golden and cooked through. Set aside.
Caramelize the onions: In the same pan, add a little oil and sliced red onions. Sprinkle with sugar and cook on low heat until golden and soft, about 10–15 minutes.
Brush the pizza crust with melted butter and sprinkle with thyme.
Spread a generous layer of the honey habanero sauce over the crust.
Top with cooked chicken, caramelized onions, pizza cheese blend, and optional habanero cheddar.
Bake for 10–14 minutes or until cheese is bubbly and edges are golden.
Drizzle extra honey habanero sauce over top before serving, if desired.

Notes

Control heat by using fewer habaneros or removing seeds before blending.
Leftover sauce can be stored in the fridge for up to 1 week and used on grilled meats or sandwiches.
Use a pre-baked crust for quicker assembly or make your own for a crispier finish.

Nutrition

Serving Size: 1/4 of pizza
Calories: 520
Sugar: 18g
Sodium: 820mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg