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Nashville Hot Chicken Pizza Recipe
Spice up your pizza night with a fiery twist! This Nashville Hot Chicken Pizza combines the zesty heat of Nashville’s famous hot chicken with the comfort of a classic pizza. It’s a flavor-packed, indulgent dish that’s perfect for those who love a little extra kick in their meal. Let’s dive into how to create this mouthwatering Nashville Hot Chicken Pizza.
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Ingredients:
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For the Pizza:
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- Pizza dough (store-bought or homemade)
- Cooked and shredded chicken breast
- Shredded mozzarella cheese
- Sliced red onion
- Pickle slices (for garnish)
- Fresh cilantro (for garnish)
- Olive oil (for brushing)
For the Nashville Hot Chicken Sauce:
- 1/2 cup hot sauce (such as cayenne pepper-based)
- 1/4 cup unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust for desired heat)
- Salt to taste
Instructions:
1. Prepare the Nashville Hot Chicken Sauce:
- In a saucepan over low heat, melt the butter.
- Add hot sauce, brown sugar, paprika, garlic powder, cayenne pepper, and a pinch of salt.
- Stir until the sauce is well combined and heated through. Adjust the spice level with more or less cayenne pepper according to your preference.
- Remove from heat and set aside.
2. Preheat Your Oven:
- Preheat your oven to the temperature specified on your pizza dough packaging (usually around 450°F or 230°C).
3. Roll Out the Pizza Dough:
- On a floured surface, roll out your pizza dough into your desired pizza size and thickness.
4. Assemble the Pizza:
- Transfer the rolled-out dough onto a pizza stone or a baking sheet.
- Brush the dough with a thin layer of olive oil.
- Spread the Nashville Hot Chicken Sauce evenly over the oiled pizza dough. Be generous, but adjust the amount to your spice tolerance.
5. Add Toppings:
- Sprinkle the shredded chicken evenly over the sauce.
- Scatter sliced red onion on top of the chicken.
- Sprinkle a generous amount of mozzarella cheese over the pizza.
6. Bake:
- Place the pizza in the preheated oven and bake according to your pizza dough’s instructions or until the crust is golden and the cheese is bubbly and slightly browned.
7. Garnish and Serve:
- Remove the pizza from the oven.
- Garnish with fresh cilantro and pickle slices for a burst of freshness.
- Slice, serve, and enjoy!
Tips:
- If you want your pizza extra spicy, consider drizzling more Nashville Hot Chicken Sauce on top before serving.
- You can also add a drizzle of ranch dressing for a cool and creamy contrast to the heat.
- For a homemade pizza dough, you can find various recipes online, or you can purchase pre-made dough at your local grocery store.
Enjoy your Nashville Hot Chicken Pizza!
This pizza is a flavor explosion, combining the bold heat of Nashville’s iconic hot chicken with the beloved comfort of pizza. Whether you’re a spice enthusiast or just looking to try something new, this Nashville Hot Chicken Pizza is a guaranteed hit at your next pizza night.
Source: nowfromscratch.com
Yield: 12
Maple Bourbon Brown Butter Peach Pie
If you're looking for a dessert that perfectly captures the essence of summer, look no further than the Maple Bourbon Brown Butter Peach Pie. This pie is a delightful combination of sweet, juicy peaches, rich brown butter, a hint of bourbon, and the natural sweetness of maple syrup. It’s the perfect treat for any occasion, from family gatherings to a simple summer evening dessert. You’ll fall in love with its complex flavors and rustic charm.
Prep Time
1 hour
Cook Time
55 minutes
Ingredients
- For the filling:
- 3 lbs ripe peaches (about 6 peaches)
- 2 tablespoons cornstarch
- 1 ½ tablespoons flour
- ½ tsp cinnamon
- ¼ tsp salt
- Pinch of allspice
- ½ cup sugar
- ¼ cup maple syrup
- 3 tablespoons bourbon
- 1 tablespoon water
- 3 tablespoons butter
- For the streusel:
- ⅓ cup pecans
- ½ cup (1 stick) butter
- 1 cup plus 2 tablespoons flour
- ½ cup granulated sugar
- 3 tablespoons dark brown sugar
- ¼ teaspoon salt
- Pinch cinnamon
- For the crust:
- 2 ½ cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold
- Vanilla Bean Ice Cream, to serve
Instructions
- If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.
- In a large bowl, whisk 2 ½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.
- Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into ½" pieces
- Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!
- Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.
- Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.
- When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.
- Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12" circle. Work quickly, you don't want the dough to warm up.
- Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.
- Crimp the pie crust by making a "V" or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.
- Refrigerate for another 30 minutes.
- As you wait for your crust to cool, make the filling.
- Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.
- Preheat oven to 350 degrees F.
- In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.
- Once the caramel turns an amber color, remove from heat and add in the butter, swirling the pan until the butter completely melts.
- Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.
- Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.
- In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.
- Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.
- Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.
- Preheat the oven to 425 degrees F.
- Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!
- Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.
- Cool for at least 3 hours. DON'T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.
- After cooling for at least 3 hours, slice and serve with vanilla bean ice cream.
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