Neapolitan Nashville Hot Chicken

Neapolitan Nashville Hot Chicken
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Neapolitan Nashville Hot Chicken Pizza

Matt Frampton
Servings

8

Prep Time

2 hours

Cook Time

10 minutes

Cuisine

American

Category

Main Course

Nashville hot chicken thighs and crumbled queso fresco on Neapolitan crust, then finished after slicing with a creamy lemon dill sauce, spicy pickles, peppadew peppers and fresh dill. Heat, crunch and cool all on one slice.

Ingredients

    Build from the bottom up

    • Urban Slicer Neapolitan Pizza Dough Mix
    • Nashville hot chicken thighs, chopped
    • Queso fresco, crumbled

    Add after baking and slicing

    • Creamy lemon dill sauce, recipe below
    • Spicy pickles, chopped
    • Peppadew peppers
    • Fresh dill

    Creamy Lemon Dill Sauce

    • 1/2 cup Crema Mexicana
    • 1/4 cup Duke's Mayo
    • Juice of half a lemon
    • 1/4 cup fresh chopped dill
    • B and B Texas Trinity to taste

    Directions

    1. Prepare the Neapolitan dough as instructed and stretch it out.
    2. Make the creamy lemon dill sauce: combine the Crema Mexicana, Duke's Mayo, lemon juice and chopped dill, season with B and B Texas Trinity to taste, and mix well. Set aside.
    3. Build from the bottom up: chopped Nashville hot chicken thighs, then crumbled queso fresco.
    4. Bake until the crust is charred and the cheese has softened.
    5. Slice the pizza first, then drizzle with the creamy lemon dill sauce.
    6. Finish with chopped spicy pickles, peppadew peppers and fresh dill.
    7. Serve and enjoy.