Grindhouse Pies

Pizza

Yippee-Ki-Yay

Hickory BBQ sauce, smoked gouda straight on the sauce, chicken, bacon and red onion under a four-cheese blend, finished with cilantro.

Dough: The Default or New York (Home Oven) or New York (Outdoor Oven)

🎬 Pairs well with Die Hard (1988) – Obviously.

Prep

  1. Chicken. Use any cooked chicken: leftover, rotisserie or grilled. Dice it small and toss it with a spoonful of BBQ sauce so it doesn’t dry out in the oven.
  2. Bacon. Cook it until it’s almost crisp, then chop it. It finishes crisping on the pizza.
  3. Onion. Slice it as thin as you can so it softens in the bake.

Build

  1. Stretch the dough ball to about 14 inches.
  2. Top in this order:
    1. BBQ sauce, spread thin, leaving the rim bare.
    2. Smoked gouda, straight on the sauce.
    3. Chicken and red onion.
    4. Four-cheese blend over everything, which keeps the chicken from drying out.
    5. Bacon on top so it crisps.

Bake: home oven

  1. Preheat at the oven’s max (500–550°F) for 45–60 minutes with a baking steel or stone on the top rack.
  2. Bake 7–9 minutes, until the cheese is bubbling and the bottom is browned.

Bake: outdoor oven

  1. Preheat to about 600–650°F on the stone, checked with an infrared thermometer. Keep it on the cooler side: BBQ sauce has a lot of sugar and scorches fast.
  2. Bake 2–3 minutes, turning the pizza every 20–30 seconds.
  3. Done when the cheese is bubbling and the rim is browned. If the sauce at the edges is going black, turn the flame down.

Finish

Scatter a pinch of chopped cilantro over the top and slice.