The Starving Chef Recipe: Nashville Hot Chicken Pizza

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Packin' on the heat, and the flavor.

By Felicia Vargo, The Starving Chef

Nashville Hot Chicken Pizza

Prep time: 30 minutes
Cook time: 15 minutes
Makes: 6 servings

Ingredients

16 oz. pizza dough
2 T flour, for dusting
8-10 popcorn chicken tenders, cooked & roughly chopped
½ C mozzarella cheese, shredded
2 T honey, for drizzling
¼ C Nashville Hot Sauce
Dill pickle slices, for topping (chilled)
Sweet onion, sliced for topping (chilled)
Corn meal, for dusting
Pizza stone & peel

For Nashville Hot Sauce

½ C + 3 T butter
¼ C honey
1 T apple cider vinegar
3 T cayenne pepper
¼ C brown sugar
1 t smoked paprika
1 t dried black garlic powder
1 t chili powder
½ t salt
½ t pepper

Here’s How
  1. If using a pizza stone, preheat at 425 F while prepping the pizza.
  2. Cook the chicken according to the instructions on the package. Cool while preparing the sauce and then roughly chop.
  3. Prepare the Nashville hot sauce by first melting ½ cup of butter over medium heat until frothy and beginning to brown. Whisk in the honey, apple cider vinegar and brown sugar. Then add the cayenne pepper, smoked paprika, and garlic and chili powders. Season with salt and pepper, to taste.
  4. Simmer sauce over medium heat for 10 minutes then reduce the heat to low and cook for another 15-20 minutes, until the sauce has thickened. When the sauce has thickened, stir in the remaining butter. Remove from the heat and keep warm.
  5. Dust a flat surface with flour and roll out the pizza dough to a quarter inch thick and about 12-14 inches round. If using a pizza stone, transfer the dough to a pizza peel dusted with corn meal.
  6. Brush on about a quarter cup of Nashville hot sauce, leaving a crust around the edges. Top with the chopped chicken and mozzarella cheese. Bake 10-15 minutes, until the crust is golden brown.
  7. Top the pizza with chilled pickle slices and sweet onion. Drizzle with honey as desired. Slice and enjoy!

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Categories: Food & Dining