30-Minute No-Fail Dutch Oven Juicy Peruvian Aji Chicken Pizza
This quick and flavorful pizza combines tender, juicy chicken marinated in vibrant Peruvian aji amarillo paste with a golden, bubbly crust baked in a Dutch oven. It's a unique fusion dish that brings exciting, aromatic flavors to your table in just half an hour.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tbsp aji amarillo paste Peruvian yellow chili paste
- 1 tbsp olive oil plus extra for the crust
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup shredded mozzarella cheese
- 0.5 cup crumbled queso fresco or feta cheese
- 1 large pre-made pizza dough ball store-bought, at room temperature
- 0.25 cup red onion thinly sliced
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Make-Ahead: You can marinate the chicken up to 24 hours in advance. The pizza dough can be prepared and kept at room temperature for 2-3 hours before use. Substitutions: If aji amarillo paste is unavailable, you can substitute with a mix of 1 tbsp yellow bell pepper puree and 1/2 tsp of a mild chili powder. For a vegetarian version, replace the chicken with sliced mushrooms and bell peppers. Serving Suggestions: Serve with a side of fresh avocado slices and a drizzle of lime crema for a complete Peruvian-inspired meal.