½ recipe - Brick Oven Pizza Dough
2 boneless chicken breasts
12 artichoke heart quarters (drained and coarse chopped)
1 roasted red pepper (from a jar is just fine and a lot faster)
5 garlic cloves (sliced)
1 oz. pizza sauce (this is where the Greek theme goes away)
1 Tbsp. Olive Oil (for crust)
10 black olives sliced (by not using Kalamata olives the Greek theme is just about dead all together now)
1 ½ dried oregano (you can use fresh if you can afford it)
½ tsp. fresh ground peppercorns
Feta cheese to taste (a maximum of 1 cup)
1. Preheat BGE to 500 degrees and stabilize; Pre-cook Chicken breasts (chopped into bite sized pieces (with chopped garlic) on stove or BGE.
3. Roll out dough (the original recipe calls for placing dough on the grid directly for 2-3 minutes and flipping, NOT) and place on preheated BGE pizza stone; and yes, you are preparing this pizza right on top of the cooker.
4. Let the dough heat up (lid closed) for about 5 minutes, open the lid and flip the dough with your pizza peel then add the olive oil and the thinnest possible layer of pizza sauce imaginable.
5. Layer on the ingredients and cover with mozzarella cheese, close the cover and don’t come back for 15 minutes.