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

HAWAIIAN BBQ CHCKEN PIZZA

  Date: March 27, 2014
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This pizza recipe from The Big Green Egg website to me was an example of a great recipe poorly written. I think part of the problem was in an effort to make it look simple, they were too general. There were little details left out. The worst problem was the time was WAY, WAY off. The cooking temperature was listed as 500-600 degrees, where I use 700 degrees for my pizzas. The recipe said the dough should be prtilly baked for 2-3 minutes per side before topping. Well 1 minute per side was all it took. When I cook pizza at 700 degrees it takes 4 minutes 25 seconds or so. I had a feeling that the 10-12 minutes listed was way off for 600 degrees. Maybe for 500 it was ok, but not 600. Thank goodness I checked at the 5 minute mark because the two pizzas were done. I was annoyed at the poor directions, but everyone liked this pizza so much the difficulties soon became a thing of the past. I will let the pictures tell the story, and I will close by saying this is a great change of pace pizza.
Recipe Source:
Alt image
Big Green Egg Website
Big Green Egg website:
Here is the Link for the recipe from the Big Green Egg Website:

HOP’S HAWAIIAN BBQ PIZZA
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • BGE Plate Setter (Legs Up)
  • CGW-Double-Tier Swing Rack
  • BGE Pizza Stone x2
  • BGE Pizza Peel x2
  • Ranch-T Lump Charcoal