Barbecue Chicken Pizza With Alabama White Sauce Print this recipe

Ingredients

• 1 1/4 cups mozzarella cheese, shredded
• 1/2 cup Conecuh hot and spicy sausage, cut in 1/4 inch slices*
• 1/2 cup grilled chicken, diced
• 16 ounces pizza dough

White Barbecue Pizza Sauce

• 1/2 cup mayonnaise
• 1/2 tablespoon butter
• 1/2 teaspoon coarse black pepper, ground
• 1/2 teaspoon fresh basil, chopped
• 1/2 teaspoon fresh Italian parsley, chopped
• 1/2 teaspoon fresh oregano, chopped
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons onion, diced
• 2 tablespoons parmesan cheese, grated
• 3 tablespoons distilled white vinegar
• 4 teaspoons sugar

Instructions

1. Tailor your grilled pizza using regional flavors to root for the home team this fall. Barbecue white sauce has been a Northern Alabama staple on chicken at Big Bob Gibson Bar-B-Q since 1925. The tangy peppery flavor of the white sauce ingredients adds a pizzazz to the pizza while the sausage brings depth and added flavor.
2. Preheat the grill using Kingsford® charcoal.
3. Sauté the onions and garlic in butter over medium heat for approximately 1 minute, or until the onions turn slightly translucent. Remove from heat and add vinegar and sugar. Stir the mixture until the sugar dissolves and pour it into a small mixing bowl. Add the parmesan cheese and mix well. Add the remaining white sauce ingredients and blend together.
4. Roll pizza dough to a 16 inch diameter circle on a lightly greased pizza stone and spread the pizza sauce over dough evenly. Top pizza with diced grilled chicken and slices of sausage. Spread the mozzarella cheese evenly over the pizza.
5. Place the pizza stone on the grill and close the lid. Cook for 16 minutes, or until the crust is brown and crisp. Remove the pizza from the grill, cut, and serve.
6. Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
7. *Conecuh is a company in Evergreen, Alabama that has been smoking sausage since 1947. Substitute your favorite hot and spicy sausage if it’s not available in your region.

Credit

1. Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.