Nashville Hot Chicken Pizza

Nashville Hot Chicken Pizza

YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 10 mins  TOTAL TIME: 20 mins

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)
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 
Large bowl 
Smoker 
Baking sheet 

  1. Marinate the chicken thigh pieces in buttermilk overnight. (Not a necessary step, but it makes them extra tender.)
  2. Preheat smoker or grill to 525°F.
  3. Place the chicken pieces in a large bowl and spray generously with duck fat spray.
  4. Add the pork panko and Nashville Hot Chicken seasoning and toss until well coated.
  5. Transfer the chicken pieces to a baking sheet with a rack on top and place the whole thing onto the preheated grill.
  6. Cook for 15-20 minutes, until the chicken reaches an internal temperature of 165°F.
  7. Combine all of the ingredients for the lemon-dill sauce in a small bowl and whisk until well combined.
  8. Spread a little bit of lemon-dill sauce onto each pizza crust.
  9. Tear the chicken bites into smaller pieces and place onto the pizza crusts.
  10. Sprinkle the pizzas with a couple tablespoons each of mozzarella and crumbled queso fresco.
  11. Grill for about 10 minutes, until the cheese is nice and melted.
  12. Slice each pizza into 4 slices then top with some peppadew peppers, pickles, and dill.
  13. Drizzle with a bit more lemon-dill sauce and serve!