Name: NASHVILLE HOT CHICKEN PIZZA
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 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); 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; 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); uck fat spray (or oil of your choice); pork panko (ground pork rinds); Cutting board; Knife; Instant read thermometer; Large bowl; Smoker; Baking sheet

NASHVILLE HOT CHICKEN PIZZA

Jason Glover

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

1050

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)
uck fat spray (or oil of your choice)
pork panko (ground pork rinds)

Tools

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!