Preparing the Dough
In a bowl, dissolve 2¼ teaspoons active dry yeast and 1 teaspoon sugar in 1 cup warm water (110°F/45°C). Let it sit for about 5–10 minutes until foamy. Stir in 2½ cups all-purpose flour, 2 tablespoons olive oil, and 1 teaspoon salt, mixing until a dough forms. Knead for about 6–8 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Preparing the Chicken
In a bowl, toss 1 lb thinly sliced chicken breast with 2 tablespoons Thai sweet chili sauce, 1 tablespoon soy sauce, and 1 teaspoon fish sauce. Let it marinate for about 10–15 minutes while the dough rises.
Prepping the Toppings
In a small bowl, mix ¼ cup Thai sweet chili sauce with 2 cloves minced garlic. Slice 1 red bell pepper and 1 small red onion into thin strips so they cook evenly.
Cooking the Chicken
Heat a skillet over medium-high heat with a light drizzle of oil if needed. Add the marinated chicken and cook for about 4–5 minutes, stirring occasionally, until fully cooked and lightly caramelized. Set aside.
Shaping the Dough
Preheat your oven to 450°F. Punch down the dough and roll it out into a pizza shape on a floured surface. Transfer to a baking sheet or pizza stone and brush lightly with 1 tablespoon olive oil.
Assembling the Pizza
Spread the sweet chili garlic sauce evenly over the dough. Top with the cooked chicken, sliced bell pepper, and red onion. Sprinkle 8 ounces shredded mozzarella cheese evenly over the top, then add a pinch of crushed red pepper flakes for heat.
Baking
Bake for about 10–12 minutes, or until the crust is golden and the cheese is melted and bubbly.
Finishing and Serving
Remove from the oven and top with fresh basil leaves. Let it cool slightly, then slice and serve warm.
