Nashville Hot Chicken Pizza Recipe

Directions

1. 1

   Prepare slaw

   In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the coleslaw mix and toss to coat. Refrigerate while you prepare the rest of the toppings.

2. 2

   Make Nashville hot chicken (dredging stations)

   Set up three stations: a flour dredge (flour with paprika, cayenne, garlic powder, 0.5 tsp salt, 0.25 tsp black pepper), an egg-buttermilk wash (eggs beaten with buttermilk), and a panko crumb bowl. Dredge chicken pieces first in flour, then dip in egg wash, then press into panko to coat.

3. 3

   Fry chicken

   Heat 3 cups vegetable oil in a heavy skillet to 350-360°F (175-185°C). Fry dredged chicken in batches until deep golden and internal temperature reaches 165°F (74°C). Drain on a rack.

4. 4

   Make Nashville hot sauce

   In a small saucepan, combine 1/3 cup oil with paprika, cayenne pepper, garlic powder, and brown sugar. Warm just to release spices, then pour over fried chicken and toss to coat evenly.

5. 5

   Preheat and prepare pizza

   Preheat oven to 475°F (245°C). Roll out pizza dough to 12-inch round on a floured surface. Place on a pizza sheet or stone. Brush dough with olive oil and sprinkle evenly with mozzarella cheese.

6. 6

   Assemble and bake

   Scatter Nashville hot chicken pieces over the cheese. Bake for 8-12 minutes, until crust is crispy and cheese is melted and bubbling.

7. 7

   Finish toppings

   Remove pizza from oven. Top with coleslaw, arrange pickle slices, and sprinkle chopped cilantro. If desired, drizzle with additional hot sauce (about 2 tablespoons) over the top.

8. 8

   Serve

   Slice and serve immediately, with extra pickles on the side if desired.