The trick is to smoke the meat and not make the meat smoke
BBQ CHICKEN PIZZA
Date:January 05, 2013 Favorite:Pizza & More Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ceremonial first lighting of the flame on my new Large BGE number 2. There were 4 paraffin starters spread out evenly amoungst the Wicked Gook Weekend Warrior lump charcoal.
I used copper plumbing T's as shims on top of the palte setter to give me an airspace between the casserole dish for the chicken. Later they served the same purpose for the BGE pizza stone.
The chicken was seasoned with table salt & brushed with BBQ sauce. The temperature probe for my Maverick ET-732 has been inserted into the thickest part of the thickest breast.
The chicken breasts are on the Egg which has been stabilized at 375 degrees.
While the chicken was cooking, I made the pizza crust. It was a simple recipe using: All-purpose flour, salt, instant yeast, olive oil, , water & salt.
The dough is out of the mixer & has gone into a greased dough doubler pail. This pail is covered goes into an unheated oven for an hour. I turn the oven light on to warm the oven very slightly.
The chicken breasts have reached 165 degrees after cooking for 40 minutes. The BGE pizza stone replaces the casserole dish & the dampers on the Egg get reset to get me up to 600 degrees.
The chicken breasts are cooling & the other igredients are ready to be cut to size. The other toppings are red onion, fresh mozzarella cheese & cilantro.
An hour after the dough went into the dough doubler pail, the dough has doubled in volume & is ready to use. The dough recipe makes two crusts. I divided the dough & used one dough ball for the pizza & refrigerated the other for later.
The pizza dough gets rolled out on a silicone mat. The toppings are ready to go inthe background.
The dough has been placed on a pizza peel, which has been dusted with corn meal. The top of the crust has een brushed with olive oil.
BBQ sauce is used on this pizza in lieu of tomato sauce.
The thinly sliced fresh mozzarella is next.
The red onion and diced chicken pieces go on last. Time to cook the pizza.
Where I didn't know how long it would take the Egg to recover in 20 degree weather, I didn't keep the lid open at the beginning to grab a picture. Here is the pizza 5 minutes 30 seconds later, ready to come off the grill.
The pizza is back in the Kitchen where it gets topped with chopped cilantro.
The pizza has been sliced & it is time to eat.
This pizza tasted as god as I remember the CPK version tasting.
I love the different flavors of this pizza and it is a great change of pace. I think it will be in regular rotation around here.
The crust had nice color and had a nice crunch to the very bottom of the crust as you bite in.
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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.