Pizza Of The Month - Hot Chicken Cracklin' Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet in place for at least 30 minutes. If using a pizza peel, dust it with semolina or flour. Stretch or roll the dough to a 12-inch round on a lightly floured surface to about 1/4-inch thickness; transfer to peel or parchment-lined sheet. Brush edge lightly with 1 tablespoon olive oil.

Make the white sauce while oven preheats. In a small saucepan over medium heat melt 1 tablespoon butter. Add 1 tablespoon flour and whisk continuously about 30–60 seconds to cook out raw flour taste. Slowly whisk in 3 tablespoons whole milk and 1 tablespoon heavy cream until smooth. Add 1 teaspoon minced garlic, 2 tablespoons grated Parmesan, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently 1–2 minutes until slightly thickened to a spreadable consistency. Remove from heat and taste-adjust salt and pepper. Keep warm.

Quickly make the habanero honey: in a small bowl stir 3 tablespoons honey with 1/2 teaspoon habanero sauce (or a pinch of finely minced habanero) and 1/4 teaspoon apple cider vinegar until homogenous. Taste carefully and adjust heat; set aside.

Toss the chopped hot chicken cracklins with 2 tablespoons hot sauce and 1 teaspoon neutral oil in a bowl so pieces are lightly coated. The oil helps sauce adhere. This step ensures the chicken is uniformly spicy and glossy. If cracklins are cold, warm briefly in a 350°F oven 4–6 minutes prior to topping so they crisp when baked.

Spread the white sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Use about 3–4 tablespoons of sauce to get full coverage without sogginess.

Evenly distribute 1.5 cups shredded mozzarella over the white sauce, leaving small gaps for even browning.

Scatter the hot-sauce tossed chicken cracklins (about 1 1/4 cups) in an even layer over the cheese, followed by the thinly sliced red onion (1/2 cup) distributed so it cooks but retains a slight bite.

Slide the assembled pizza onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly blistered. Baking time varies by oven and stone; monitor closely.

Remove pizza from oven and let rest 1 minute. Arrange dill pickle slices (8 slices) evenly across the hot pizza so they warm but remain crisp.

Drizzle habanero honey (about 2 teaspoons) lightly over the pizza in a thin stream. If you prefer more heat, add another 1 teaspoon. Optionally sprinkle chopped chives or parsley for color.

Slice into 6–8 pieces and serve immediately. Provide extra hot sauce and habanero honey at the table for those who want more heat or sweetness.