The trick is to smoke the meat and not make the meat smoke
HAWAIIAN BBQ CHCKEN PIZZA
Date:March 27, 2014 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 two thin boneless skinless chicken breasts or brushed with Olive oil and seasoned with a Dizzy Pig Raging Rive Rub is excellent on poultry.
The breasts are on the Egg which is set up for direct grilling at 400 degrees using the cast iron grill grate.
Chicken breasts are ready to come off the grill. They have been brushed with Jack Daniels barbecue sauce for the last minute of grilling.
Two Portland Pie Company whole wheat pizza dough balls have been rolled out on a silicon mat dusted with corn meal.
The cast iron grill grate has been replaced with the Two Tear Swing Rack into pizza stones. The grill has been raised to 600 degrees and the pizza dough is being partially baked on two sides.
The two pizza crust have been partially baked for one minute a side and are ready to come off the Egg to be topped.
Partially baking the crusts makes them easier to talk and get on and off the grill.
The toppings for the two pizzas consist of: Jack Daniels barbecue sauce, the grilled chicken which is been diced, diced ham, diced pineapple, shredded mozzarella and cheddar cheese.
The sauce goes on first…
…followed by the chicken…
… then the ham…
… And finally the pineapple.
The cheese goes on last. First the shredded mozzarella…
… followed by the shredded Sharp cheddar cheese.
With two pizzas to get on and off the Egg, I didn't want to lose too much time taking photos of them going on. Here they are coming off after five minutes, Far quicker then the 10 to 12 minutes described in the recipe.
The two pizzas are back in the kitchen on pizza peels ready to be sliced.
Time to eat!! I am so glad I checked on the pizzas early or I would've had to blackened hockey pucks instead of pizzas.
This was a very, very tasty pizza and a great change of pace from a traditional tomato paste pizza.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
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.
Big Green Egg website: Here is the Link for the recipe from the Big Green Egg Website: