Alabama White Pizza with smoked chicken
I might get some hatemail from passionate Italian pizzaioli after sharing this recipe. But hey, … This Alabama white pizza was way to delicious to keep the recipe all by myself. Combining the high class quality of the “Pizza Bianca” with a BBQ classic is a match made in heaven for any BBQ lover. I guess you can easily figure out what classic I’m talking about. It might sound somewhat strange to make a pizza with a mayonaise based sauce but I promise you it’s awesome with the smoked chicken on top of it!
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What happens when you combine one of America’s BBQ classics with a delicious classic from the Italian kitchen? You get some magic! The Pizza bianca with Alabama white sauce and smoked chicken is a delight. Get out the booze! It’s time for an Alabama white pizza party!
- 1 piece pizza dough
- 100 gr. shiitake
- 1 tbsp. fish sauce (or salt)
- grated peccorino cheese at taste
- grated mozzarella cheese at taste
- 1 chicken thigh
- Traeger Chicken rub or another chicken rub you prefer
- 2 Tbsp. Alabama white sauce
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Rub the chicken thighs with the rub and slowly smoke them at low temperature (80-105°C). Use some cherrywood pellets or chunks for this on an indirect heat source.
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Prepare your Alabama white sauce following this recipe.
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Cut the broccoli in small florets and bake the sliced shiitake. Quench them with fish sauce.
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Raise the temperature to maximum heat (min 250°C) when the chicken thighs have reached an internal temperature from 74°C. Put the thighs aside. Put the pizza stone in the BBQ so it can gain some heat.
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Slice the smoked chicken and put it on top of the pizza dough together with the vegetables, grated cheese and alabama white sauce.
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Put the pizza on top of the pizza stone and bake it for about 3-5 minutes (depending on how hot your BBQ is).
