Ingredients
Equipment
Method
- Preheat and pickle. Place the pizza steel or stone in the oven and heat to 450°F for at least 30 minutes. Meanwhile whisk together the sugar, apple cider vinegar, and water until the sugar dissolves. Add the sliced jalapeños and onions, stir to combine, and set aside to pickle while the oven heats.
- Prepare the dough. Roll out the dough on a floured surface from the center outward, turning often, until large enough to fit the peel and stone. Sprinkle semolina on the peel and place the dough on it.
- Prepare the toppings. Brush the dough with olive oil and sprinkle on the garlic, salt, and pepper. Add the spinach across the dough. Heat a cast iron pan to about 350°F, add the chicken and brown for several minutes, then add the Frank's hot sauce and Johnson's Barbeque Sauce and stir to coat. Remove from heat and spread the sauced chicken evenly over the pizza.
- Top and bake. Drain the pickled onions and jalapeños and spread across the pizza. Add dollops of ricotta evenly distributed. Slide the pizza off the peel onto the hot stone and bake for 12-14 minutes, rotating every 4 minutes, until the cheese begins to brown.
- Rest and serve. Remove from the oven and allow to cool for about 10 minutes. Drizzle with good quality olive oil, cut into pieces and serve.
Notes
The combination of Frank's hot sauce and Johnson's Barbeque Sauce is what makes this pizza special, the heat and the sweetness work beautifully together. Make sure to drain the pickled onions and jalapeños thoroughly before adding them to the pizza or the excess liquid will make the crust soggy. For a shortcut use our Pickled Onions and Jalapeños made ahead of time. Bob's own Johnson's Barbeque Sauce takes this pizza to another level. For the dough, store bought works perfectly or try Chef Rider's Easy Homemade Pizza Dough from AllRecipes. For the base technique see our Classic Napoli Style Pizza. This recipe appears in the Chicken and Duck chapter of the Left Over Ranch Cookbook.