The trick is to smoke the meat and not make the meat smoke

BBQ CHICKEN PIZZA

  Date: January 05, 2013
  Favorite: Pizza & More
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For my first cook on my second large BGE, I chose this pizza recipe for several reasons. First & foremost I loved this pizza & I no longer get to California Pizza Kitchen like I did when I worked in the city. The second was it combined a medium temperature and high temperature cook. Lastly this recipe had a dough recipe included and I can always use a new pizza dough recipe. The recipe started out with you cooking some chicken breast in the oven. I changed this to indirect grilled on the Egg. While the chicken was cooking I made the dough and let it rise for an hour. When the chicken is done it is allowed to cool and gets cut up. When the dough has risen it gets divided into two dough balls and the pizza crust gets rolled out and topped. The pizza gets cooked for 5 minutes & 30 seconds at 600 degrees. To my amazement his cook in the cld weather was no different than doing it in the hot weather. The weather does not phase the BGE. The resulting pizza tastes every bit as good as I remember the original CPK version. This was one of my favorite pizzas back in the day and this version will be a favorite around here going forward.
Recipe Source:
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Cover-Phantom Gourmet website
pioneerwoman.com Website:
Toppings & Crust.. Link:

CPK BBQ CHICKEN PIZZA
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • BGE Pizza Stone
  • 9 x 13" Glass Casserole Dish
  • BGE S-S Pizza Peel
  • Wood Pizza Peel