Alabama White Hot BBQ Chicken Pizza

Holy moly! Where to start … we purchased a pizza stone and have been doing trial and error with the silly thing for weeks. We finally seem to have it locked in and thank goodness because this pizza is SO DAMN GOOD! We discussed pulling together some BBQ pizzas this summer and this is our first one in the lineup! Check it out!

Serving Size: 1 Large Pizza

Pizza Dough Ingredients

• 250g Double (00) Zero Pizza Dough

• 200ml Room Temperature Water

• 7.5g Coarse Salt

• 3g Yeast

Alabama White Hot BBQ Sauce Ingredients

• 1/2 Cup Mayo

• 1/4 Cup Parmesan Cheese

• 1 Tbsp. Mustard

• 1 Tbsp. Horesradish

• 1 Tsp. Lemon Juice

• 1 Tsp. Pepper

• 1 Tsp. Garlic Powder

• 1/2 Tsp. Salt

BBQ Chicken Sauce Ingredients

• 1/4 Cup Ketchup

• 3 Tbsp. Brown Sugar

• 3 Tbsp. Apple Cider Vinegar

• 1 Tbsp. Franks Hot Sauce

• 1 Tsp. Liquid Smoke

• 3 Tbsp. Apple Cider Vinegar

• 1 Tbsp. Applewood Smoked EVOO Salt

• 1-2 Tsp. Garlic Powder

• 1-2 Tsp. Pepper

Pizza Ingredients

• 2 Chicken Breast, seasoned with salt, pepper and garlic powder, cooked to 165F degrees, cooled and sliced then tossed in the BBQ sauce

• 1-2 Cups Mozza Cheese

• 1-2 Cups Slices Mushrooms

• 1/4 Red Onion, chopped

• 1/4 Cup Corn Meal

• 1 Tbsp. Olive Oil

• 1-2 Tsp. Pepper

• 1 Tsp. Oregano

Pizza Dough Directions

• Add yeast to room temperature water and let bloom (may need to add 1 tsp of Sugar if you are unsure if the yeast is active).

• Combine flour, salt and yeasty water together in stand mixer.

• As soon as the dough is all incorporated, stop the stand mixer and let it rest for 30 minutes. Turn stand mixer back on for 7-10 minutes.

• With no flour on the counter, form dough into a perfect ball ensuring the pinch at the bottom is rolled out. Put ball and cover in fridge for up to 3 days. When you are ready to use the dough portion out as desired and let the dough balls sit under damp towel at room temp for 30 minutes. Ratio to follow is 100% flour to 3% salt to 1% yeast. No sugar added unless you want quick/warm fermentation or you need to check if yeast is still good. You will need a little flour when you are ready to form the dough.

Pizza Directions

• Combine the classic BBQ sauce ingredients in a small pot and cook over medium-low heat and allowing it to simmer. Set aside until you want to toss your chicken in it.

• In a seperate small pot, combine the Alabama White Hot BBQ Sauce ingredients together and cook over medium-low heat and allow to simmer. Set aside to cool before using.

• Pre-heat BBQ with the stone on it to 500F degrees. Allow it to maintain that temperature for at least 20 minutes prior to cooking.

• Once you are ready to cook you have to be quick with the toppings because you have a short window to get the pizza from the peel to the stone so make sure you have all your ingredients prepped and ready!

• You want to dress the pizza directly on the peel so ensure you sprinkle flour and corn meal on the peel first. Start with the white hot BBQ sauce on the dough generously then top with the mushrooms, onion chicken and cheese.

• Using the peel, carry the pizza over to the stone ASAP. Once the pizza is on the stone, brush the edges of the crust with oil then sprinkle with oregano and close the grill.

• Allow the pizza to cook about 10-15 minutes or until the bottom browns nicely and cheese is fully melted. You can even use a torch to brown the top of the cheese like we did.

• Using the peel again, remove the pizza from the stone and place on a baking sheet. Season with pepper, oregano and add a couple swirls of the Alabama white hot bbq sauce on top.