Grilled Alabama White Sauce Chicken Pizza
Alabama BBQ meets Italy in a spectacular fashion!
Things to know:
What is Alabama White Sauce?
Alabama white sauce is a creamy, tangy, and peppery barbecue sauce made with mayonnaise, apple cider vinegar, and horseradish rather than tomatoes. Created in 1925 by Big Bob Gibson Bar-B-Q in Decatur, Alabama, it is famous for keeping smoked chicken moist and flavorful.
What are some variations of Alabama white sauce?
Alabama white sauce is a creamy, tangy mayonnaise-based BBQ sauce originating from Big Bob Gibson in Alabama, featuring key variations that alter heat, tang, and sweetness. Common variations include increasing horseradish or cayenne for heat, adding Dijon mustard for depth, or adding buttermilk for a thinner consistency.
Here are the main variations and popular additions:
Extra Spicy: Increases the cayenne pepper and prepared horseradish for a bold kick.
Sweet & Tangy: Incorporates brown sugar or extra apple cider vinegar to balance the heat.
Creole Style: Uses Creole mustard instead of Dijon for a more savory, pungent flavor.
Creamy-Style: Uses buttermilk or extra lemon juice to thin the mayo-based sauce into a pourable consistency.
Savory & Herbaceous: Adds ingredients like garlic powder, onion powder, or even celery seeds for a more complex savory profile.
What is the history of pizza?
Pizza evolved from ancient flatbreads in the Mediterranean into a global culinary icon. It was born in 18th-century Naples as a cheap, portable street food for the working class. It exploded in popularity globally after Italian immigrants brought it to the United States in the late 19th century.
What country eat the most pizza?
Norway eats the most pizza per person in the world, with the average Norwegian consuming about 11.4 kilograms (or roughly 25 pounds) of pizza every year. The United States is a close second globally, and eats the most pizza by overall total volume due to its large population.
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs
John Henry’s Aloha Chicken & Fish Rub
For the pizza:
1 prepared pizza dough ball (we have fallen in love with Poco Bero)
red onion, diced
baby bella mushrooms, sliced
Fresh Gourmet Garlic Pepper Crispy Onions
whole milk low moisture shredded mozzarella
1. Fire up your smoker to 220F.
2. Apply the rub to the chicken thighs and chuck them into the smoker for 45 minutes, then remove them from the smoker and allow them to cool.
3. Cut the chicken into bite sized chunks and set aside.
4. Set your grill up for pizza cookin’.
5. Roll out your dough, then place it on your launching pizza peel on top of a decent layer or cornmeal. Give the peel a good shake several times throughout the construction process to ensure it will launch onto the grill.
6. Add a layer of the white sauce to the pizza, then a layer of cheese, then chicken, onions and mushrooms. Top with the mozzarella and chuck that thing onto your grill.
7. Cook until the dough is done and the cheese is melted (about 5ish minutes with a Kamado Joe DōJoe).
8. Slice into pieces, serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
Kamado Joe DōJoe Pizza Oven Kamado Grill Accessory Insert for 24-inch Big Joe Grills
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