Smoked Chicken and Caramelized Red Onion Pizza with Nashville’s Whiskey Hound Hot Hound BBQ Sauce
Yields 6 slices
Recipe by Pam Malcontento, Nashville’s Whiskey Hound Co-Founder
1 Fresh Pizza Dough Ball 1/3 cup Nashville’s Whiskey Hound Hot BBQ Sauce 1 Chicken Breast, Smoked and Shredded ¼ Cup Nashville Whiskey Hound’s Championship Rub ½ Pound Shredded Mozzarella ½ Pound Orange Sharp Cheddar Cheese ½ Lg Red Onion 1 Tbs salted butter 2 Tbs Olive Oil ¼ C Flour for dusting
To Make Smoked Chicken Breast:
- Preheat oven to 350 degrees F
- Load smoker with Bear Mountain Premium Gourmet BBQ pellet blend or similar wood
- Set it at 230 degrees F
- Rub whole chicken breasts with olive oil and coat with Nashville Whiskey Hound’s Championship Rub
- Smoke the chicken for approximately 2 hours or until chicken is fully cooked at 165 degrees F
- Remove chicken from smoker, pull with forks to shred the meat
To Make Onions:
- Slice onions thinly
- Saute in 1 Tbs salted butter until slightly browned and tender
- Cool onions
To Assemble Pizza:
- Stretch or roll pizza dough to a smooth, round crust, using flour to avoid sticking to hands and pan
- Place dough on pan and gently spread Nashville Whiskey Hound’s Hot BBQ Sauce on entire surface, leaving a ½ inch around the edge
- Sprinkle both cheeses to cover sauced surface
- Add shredded chicken over the cheese
- Place onion on top of the chicken evenly
Bake Pizza:
- Bake at 490 degrees F until cheese bubbles and crust become crispy and firm underneath by testing with a spatula
Remove from oven, place on a cutting board and cut into 6 pieces with 3 strokes across pizza with a pizza cutter
Enjoy with your favorite foodie people!
