Name: Grilled Chicken Pizza With Vodka Sauce
Yield: Makes one 12" pizza
Ingredients: 1 small red onion, thinly sliced; 2 Tbsp. coriander seeds; ⅓ cup distilled white vinegar; 1 Tbsp. sugar; Kosher salt; 2 Tbsp. extra-virgin olive oil; ½ medium white onion, coarsely chopped; 2 garlic cloves, coarsely chopped; Kosher salt; 3 Tbsp. vodka (preferably Tito’s); 1 14-oz. can crushed tomatoes; ⅓ cup cashew milk or heavy cream; ⅓ cup finely grated Pecorino Romano; Pinch of crushed red pepper flakes; 2 tsp. vegetable oil, plus more for grill; 2 skin-on, boneless chicken thighs; 1 tsp. vodka; Kosher salt; 2 tsp. extra-virgin olive oil; plus 2 tsp. if using conventional oven; plus more for hands; 1 ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature; 3 oz. fresh mozzarella, torn; All-purpose flour (for dusting; if using pizza oven); ¼ cup (packed) baby arugula; 1 tsp. fresh lemon juice; Finely grated Pecorino Romano (for serving); Freshly ground black pepper

Photograph by Joyce Lee, food styling by Brandon Gray, prop styling by Chloe Kirk

This pizza—from the mind of Brandon Gray, the chef at Los Angeles pizza pop-up Brandoni Pepperoni—has it all. A tangy tomato-vodka sauce base, grilled chicken thighs, and creamy fresh mozzarella top the dough before baking; after everything is blistered and the cheese is melted, you’ll finish the pie with arugula, pickled red onions, and shaved salty Pecorino Romano cheese.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Wooden Spoon
$9 At Amazon
Ladle
$10 $9 At Amazon

Recipe notes

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Recipe notes

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