FRIED CHICKEN PIZZA WITH CHICK-FIL-A SAUCE

FRIED CHICKEN PIZZA WITH CHICK-FIL-A SAUCE


Dough for 1 pizza crust (recipe below)


The Sauce:

¼ cup honey

2 Tbs. yellow mustard

¼ cup BBQ sauce

½ cup Hellmann’s Light mayonnaise

1 Tbs. lemon juice


The Toppings:

3 cups mozzarella cheese

1 ½ cups fried chicken, chopped into bite-size pieces

8 bacon slices, cooked to almost crisp and chopped

1 ½ cups frozen French fries, thawed

2 Tbs. olive oil

½ cup dill pickle chips


Make the sauce by combining all of the ingredients in a small bowl and whisking until smooth.  Cover and set aside until ready to use.


Preheat oven to 425 degrees.  Place pizza stone in the oven and let heat for at least 30 minutes.


Shape the pizza dough into a 12-14” round.  Spread cornmeal on a pizza peel and arrange the dough on top.


Spread ½ cup of the sauce evenly over the dough, leaving ½” of crust uncovered around the edge.  Top with 1 ½ cups of the cheese.  Evenly arrange the chopped chicken, bacon, and French fries over the top, followed by the remaining 1 ½ cups of cheese.


Brush the exposed edge of crust with the olive oil.


Slide the pizza onto the preheated stone and bake for 15-20 minutes until lightly browned and bubbly.

Remove from the pizza from the oven and evenly arrange the pickles on top and drizzle with about ¼ cup of the remaining sauce (I like to put it in a squeeze bottle for easy application).


Cut into slices and devour.


PIZZA CRUST


2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)

1 tablespoon honey

1 ½ cups warm water (115-120 degrees)

1 packet yeast

2 teaspoons salt

3 ½ - 4 cups flour


Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 10-15 minutes until dough is smooth and elastic adding flour as needed if sticky.


Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

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