Tuesday, May 6, 2008


Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe features chicken breast and the wonderful sweet taste of Amorosa tomatoes and thin sliced Vidalia Onions to compliment the salty flavor of the green olives and cheese. Utilizing fresh but store bought ingredients you won’t have to slave over the stove preparing gravy but with NO LOSS OF FLAVOR OR ENJOYMENT.

Ingredients / Recommended
2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust - Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
2 Cups - Mozzarella Cheese – Shredded
1 Cup - Monterey Jack-Colby Cheese – Shredded
½ - Medium Vidalia Onion
¾ - Green Pepper, paper thin slices
½ cup - Sliced Olives with Pimentos
Olive Oil
4 cloves - Garlic, sliced thin

Preparation and Cooking Directions
1) Remove Grill and let your Big Green Egg go ‘Tex Rex’ for 10-15 minutes.
2) Insert grate.
3) Dice Chicken breasts into ½” pieces and brown in Olive Oil and garlic until done (juices will be running) on a shallow sauce pan on the grate, remove and set aside.
4) Insert Diverter rack and close dome and start to stabilize temperature to around 500 degrees.
5) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Sauce evenly
8) Add Mozzarella Cheese
9) Layer on the remaining vegetables and cover with the Monterey-Jack/Colby Cheese
10) Top with the sliced Olives and Pimentos
11) Place in Big Green Egg, Close Cover and cook for 2O minutes and DO NOT PEEK!
12) Open BGE, slice with pizza cutter right on the Pizza Stone and serve.