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
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.
Prepare your Alabama white sauce following this recipe.
Cut the broccoli in small florets and bake the sliced shiitake. Quench them with fish sauce.
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.
Slice the smoked chicken and put it on top of the pizza dough together with the vegetables, grated cheese and alabama white sauce.
Put the pizza on top of the pizza stone and bake it for about 3-5 minutes (depending on how hot your BBQ is).