13 Minutes to the perfect pizza!

Yes Virginia you CAN cook a pizza on the grill!

Ingredients

• 1 can - Pillsbury Regular Pizza Dough

• 12 oz. Pre-cooked Chicken Breast (shredded)

• EVOO

• Garlic Ranch Peppercorn Salad Dressing

• ½ Small Red Onion (diced)

• 3 Roma Tomatoes (paper thin slices)

• 2 cups – Finely Shredded Mozzarella Cheese
• 1 cup – Finely Shredded Parmesan Cheese

• 10-12 Baby Artichoke Hearts (quartered)

• 1 Tbsp. – Basil (fresh if you have it)

Preparation
1. Preheat BGE to 450 degrees (dome) with plate setter legs down on fire ring and pizza stone.
2. Roll out dough into 13 inch round on a piece of parchment paper
3. Sprinkle small amount of EVOO on dough and spread
4. Squirt 3-4 Tbsp. dressing as Sauce and spread
5. Layer chicken, parmesan, garlic, onion, and tomatoes and finish by covering with mozzarella.
6. Place on Egg for 13 minutes, dome closed, remove, let rest for 3-4 minute and serve

Ranch Chicken Artichoke Pizza

Pillsbury Dough, Olive Oil, Garlic Ranch Dressing, Artichoke Hearts, Roma Tomatoes, Shredded Parmesan Cheese, Mozzarella (Shredded) Cheese, Chopped Chicken Breast. Optional: Garlic.

Place on parchment paper, fire up the BGE with platesetter and pizza stone to 500 degrees, let stone get hot, plop on the pizza for 13 minutes and you are done.

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
Ingredients:
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
Preparation:
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'

"Kind of" Greek Pizza on the Big Green Egg

Using my Brick Oven Pizza Dough recipe we took an idea from a published magazine and modified it just a little to make this Greek with a modification pizza prepared right on top of the BGE while it’s hot!!

Ingredients

½ recipe - Brick Oven Pizza Dough

1 ½ cups Mozzarella cheese (Shredded)

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)

Preparation

1. Preheat BGE to 500 degrees and stabilize; Pre-cook Chicken breasts (chopped into bite sized pieces (with chopped garlic) on stove or BGE.

2. Mix all ingredients (except the chicken and the cheese) in a mixing bowl and set aside.

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.