Zesty Chicken Pizza Recipe

Ingredients

• 3 tablespoons bacon fat, lard, or ghee
• 6 chicken leg quarters (about 3 pounds)
• 2 teaspoons fine sea salt
• 1 teaspoon fresh ground black pepper
• ¼ cup diced yellow onion
• 1 head roasted garlic
• ½ cup Buffalo wing–style hot sauce
• 3 cups chicken bone broth
• 1 recipe dough from Deep Dish BBQ Chicken Pizza

• ½ cup tomato sauce, homemade or store-bought
• ¼ cup Buffalo wing–style hot sauce

• 6 tablespoons blue cheese crumbles (about 1½ ounces; omit if dairy-sensitive)
• 1 stalk celery, diced
• Homemade ranch dressing, regular or dairy-free, for serving

Make the chicken
1. Heat the fat in a deep sauté pan over medium-high heat. Season the chicken with the salt and pepper. Place chicken in the hot fat and sauté for about 8 minutes, or until golden brown on all sides. Add the diced onion and squeeze the roasted garlic from the head into the pan. Cook on medium heat for about 8 minutes, stirring occasionally, until the onion is golden brown.
2. Add the hot sauce and broth, reduce the heat, and simmer for about 1½ hours, or until chicken is almost falling off the bone. Remove the legs from the pan and allow them to cool until you can handle them. Shred the meat off the bone and set aside.
3. While the chicken simmers, make the pizza dough. Preheat the oven to 325°F. Grease a lasagna pan or 12-inch cast-iron skillet well and form the dough to fit the pan. Prebake the crust for 8 minutes.
Make the sauce
4. In a small bowl, combine the tomato sauce and hot sauce. Set aside.
5. Remove the pizza crust from the oven and spread the pizza sauce, shredded chicken, blue cheese, and celery pieces evenly over the crust. Place back in the oven and bake for 10 minutes, or until the cheese is melted. Serve with the ranch dressing.