| **PREP TIME: 20 min | **TIME: 1 Hour | **SERVES: 4-6 | **WOOD TYPE: Pecan/Hickory | DIFFICULTY: 3 of 5 |
Introducing Holy Smokers’ Smoky Buffalo Ranch Wood-Fired Naan Bread Pizza – a bold and flavorful twist on classic pizza! This recipe features naan bread topped with a rich, smoky Buffalo & ranch sauce, tender grilled chicken, gooey mozzarella, and a kick of Brisket Rub for that signature BBQ flair. Finished off with a drizzle of Buffalo sauce and wood-fired to perfection, this pizza delivers the ultimate balance of tang, heat, and smoky goodness.
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Ingredients:
- 2 Chicken Breasts
- 1 Pack of 4 Naan Bread
- Olive Oil Spray
- 4 Strips of Bacon
- 1/2 Chopped Red Onion
- 5 Cherry Tomatoes Sliced
- Shredded Mozzarella Cheese
- Ranch Dressing
- Buffalo Sauce
- 1 TBS Unsalted Butter
- Pepper Jack Cheese *(Optional)*
Steps:
Embark on an extraordinary culinary journey as we guide you through the art of crafting wood-fired pizza in the cozy confines of your own home. Elevate your culinary prowess and become the ultimate pizza hero, enchanting all with flavors that will delight their taste buds. Baked to perfection on a fluffy naan crust, this Smoky Buffalo Ranch Chicken Naan Pizza is an explosion of flavors in every bite.
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For the Wood-Smoked Chicken Breasts:
- Preheat Your Smoker: Begin by setting your smoker to 350°F. Opt for pecan or hickory wood to infuse the perfect smoky essence into your pizza.
- Prepare the Chicken: Generously coat your chicken breasts with olive oil and Holy Smokers Brisket Rub. This All-Purpose Texas blend of hickory smoke, sea salt, and pepper will add depth and flavor to your chicken.
- Smoking the Chicken: Once your smoker reaches 350°F, place the seasoned chicken breasts directly on the grates. Smoke them for 25-30 minutes, or until the internal temperature reaches 165°F (as per USDA guidelines). Use an instant-read thermometer to ensure accuracy.
- Smoky Bacon Perfection: While the chicken is cooking, lay four strips of bacon on the smoker. Let them crisp to perfection before removing and dicing into bite-sized pieces.
- Rest and Retain Juices: Once the chicken reaches 165°F, remove it from the smoker. Wrap it in aluminum foil with 1 tablespoon of butter and let it rest for 5-10 minutes, allowing the flavors to meld and the juices to redistribute.
- Prepare the Naan Bread Crust: While the chicken rests, keep the smoker going—it’s almost time to bring this pizza to life!
Assembling the Symphony on Naan Bread:
- Prepare the Naan Bread: As your chicken rests, lay out four pieces of naan bread. Lightly coat both sides with olive oil spray to ensure a crisp, golden finish.
- Add the Sauce: Spread 2-3 spoonfuls of ranch dressing on each naan bread, adjusting to your taste, ensuring the pizza is fully covered with rich, creamy flavor.
- Slice the Chicken: Slice or pull the rested chicken breasts against the grain into tender strips. Place it in a bowl and coat them with your favorite hot sauce, then place them evenly on the naan bread.
- Layer the Toppings: Add diced bacon, red onion, and cherry tomato slices. Feel free to customize the toppings based on your preferences.
- Cheese It Up: Generously sprinkle fresh shredded mozzarella over the toppings, coating the pizza for that perfect melted cheese pull. Optional: toss some Pepper Jack Cheese!
- Smoke the Pizzas: Place the naan pizzas back in the smoker, allowing them to cook for 20-25 minutes. The pizzas are ready when the cheese has melted and the edges are crisp.
- Rest & Serve: At this point, top off the pizza with more hot sauce atop the cheese. Let the pizzas rest for about 3 minutes before slicing and serving. Enjoy the wood-fired goodness in every bite!