Nashville hot chicken meets pizza in this sweet, spicy, and tangy pie. Crispy hot chicken is layered over marinara sauce and topped with a generous amount of creamy Youngsters Red Wax Gouda. Baked until bubbly, then finished with dill pickles, a drizzle of hot honey, and herby ranch. It's delicious, irresistible, and tastes like your favorite Nashville hot chicken sandwich… only better! Let's get to it.
INGREDIENTS:
Makes 1 12” pizza
Chicken
- 3–4 oz frozen chicken bites or popcorn chicken
- 3 tbsp Nashville hot sauce or 1 tbsp Nashville hot chicken seasoning + 2 tbsp melted butter
Pizza
- 250–300 g pizza dough, at room temperature
- 1 tbsp semolina flour, for stretching the dough + more for dusting the peel
- 2 tbsp marinara sauce
- 3-4 oz Youngsters Red Wax Gouda, grated
- ¼ cup pickle chips
- Hot honey, for drizzling
- Ranch dressing, for drizzling
- All-purpose flour, for dusting the work surface
Tools
- Pizza stone or pizza steel
HOW TO MAKE IT:
1. Place a pizza stone or pizza steel in the oven and preheat to 450–475°F, depending on your oven's maximum temperature.
2. Cook the chicken bites according to the package instructions until crispy. Once cooked, chop them into bite-sized pieces and transfer them to a large bowl. Toss thoroughly with the Nashville hot sauce, or the Nashville hot chicken seasoning and melted butter mixture. Set aside.
3. Lightly dust a clean, smooth work surface (such as a large cutting board) with 2–3 teaspoons of all-purpose flour. Place the pizza dough on the floured surface and coat both sides lightly with the flour. Using your fingertips, gently press and stretch the dough. Sprinkle the semolina flour over the work surface, then continue stretching the dough into a circle about 12 inches in diameter.
4. Working quickly, spread the marinara sauce evenly over the dough, leaving a small border around the edges. Top with the hot chicken, then evenly distribute the grated Youngsters Red Wax Gouda over the pizza.
5. Transfer the pizza to a semolina-dusted pizza peel and carefully launch it onto the preheated pizza stone or steel. Bake for 3–4 minutes, then rotate the pizza and continue baking for another 3–4 minutes, or until the cheese is bubbly and the crust is lightly golden brown.
6. Remove the pizza from the oven and top with the pickle chips. Finish with a drizzle of hot honey and ranch dressing. Slice and serve immediately.
