NASHVILLE HOT CHICKEN PIZZA
| YIELDS: 4 Servings | PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins |
Take pizza night to the next level with these Nashville Hot Chicken Pizzas! Spicy chicken, melty cheese, and a cooling lemon-dill sauce - you're gonna love this one!
INGREDIENTS:
Nashville Hot Chicken
2 lbs boneless, skinless chicken thighs, cut into bite sized pieces
Duck fat spray (or oil of your choice)
2 cups pork panko (ground pork rinds)
¼ cup Nashville Hot Chicken wing dust or rub (we like CosmosQ Wing Dust or Major Flavor Seasonings rub)
Pizza
4 par-grilled (or baked), 6-8 inch pizza crusts (we used Outdoor Grilling Dough by Urban Slicer or follow this dough recipe for a gluten-free option)
¾ cup whole milk mozzarella
¾ cup crumbled queso fresco
Peppadew peppers, roughly chopped
Sliced pickles, roughly chopped (we used Famous Dave's)
Chopped fresh dill
Lemon-Dill Sauce
½ cup Crema Mexicana (or regular sour cream)
¼ cup mayonnaise
Juice of half a lemon
¼ cup fresh dill, chopped
1 tbsp all purpose seasoning (or salt, pepper, and garlic powder to taste)
Tools
Cutting board
Knife
Instant read thermometer
Large bowl
Smoker
Baking sheet
DIRECTIONS:
- Marinate the chicken thigh pieces in buttermilk overnight. (Not a necessary step, but it makes them extra tender.)
- Preheat smoker or grill to 525°F.
- Place the chicken pieces in a large bowl and spray generously with duck fat spray.
- Add the pork panko and Nashville Hot Chicken seasoning and toss until well coated.
- Transfer the chicken pieces to a baking sheet with a rack on top and place the whole thing onto the preheated grill.
- Cook for 15-20 minutes, until the chicken reaches an internal temperature of 165°F.
- Combine all of the ingredients for the lemon-dill sauce in a small bowl and whisk until well combined.
- Spread a little bit of lemon-dill sauce onto each pizza crust.
- Tear the chicken bites into smaller pieces and place onto the pizza crusts.
- Sprinkle the pizzas with a couple tablespoons each of mozzarella and crumbled queso fresco.
- Grill for about 10 minutes, until the cheese is nice and melted.
- Slice each pizza into 4 slices then top with some peppadew peppers, pickles, and dill.
- Drizzle with a bit more lemon-dill sauce and serve!
