Wednesday, August 13, 2008

Artichoke Chicken Pizza on the Big Green Egg

Pizza with a twist, no traditional sauce, artichoke hearts and chicken breast; all combined with two cheeses, some garlic & herb ranch dressing, garlic, garlic and garlic.

10-12 Amorosa tomatoes sliced thin (or substitute 3-4 Roma tomatoes) to taste for quantity, you want to cover 80% of the top of the pizza surface.
2 Boneless Skinless Chicken Breasts
1 ½ cups Artichoke hearts sliced
1 ½ cup fresh Baby Spinach leaves (chopped)
2 cups fresh Mozzarella Cheese (shredded)
½ cup fresh Parmesan (shredded)
1/3 cup Garlic and Herb Ranch Dressing
12-14” Pizza Dough
6 cloves, Garlic (minced)
Fresh Pizza Dough (Fresh Publix, etc)

1. Preheat the BGE to 600 (or Oven to 400) Degrees and stabilize (this will require the plate setter with Legs UP to assure even cooking)
2. Pre-cook 98% done the chicken breasts with the garlic
3. Mix the ranch dressing and parmesan cheese
4. Roll out the dough and pre-bake for a minimum of 6 minutes
5. Remove from Egg (or Oven) and add ingredients in order; Ranch sauce mix, chicken, spinach, artichoke hearts, mozzarella cheese and tomatoes.
6. Return to oven and bake for 20 minutes or until top is golden brown and cheese is bubbly; remove and serve.