This is yet another slight variation of my favoriate Pizza on the Big Green Egg which 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, Artichoke Hearts and thin sliced GREEN ONIONS
Ingredients
2 Chicken Breasts – Boneless, Skinless Pre-cooked in Garlic Cloves
1 Pillsbury Regular pizza crust
1.5 Cups Mozzarella Cheese – Shredded
¾ Cup Shredded Parmesan cheese
6 Medium Green Onions
2 Whole Red Peppers (pre cooked)
Extra Virgin Olive Oil
3-4 Tbs. Garlic Ranch Salad Dressing
6 cloves Garlic, sliced thin (or minced in EVOO from a Jar
2 Chicken Breasts – Boneless, Skinless Pre-cooked in Garlic Cloves
1 Pillsbury Regular pizza crust
1.5 Cups Mozzarella Cheese – Shredded
¾ Cup Shredded Parmesan cheese
6 Medium Green Onions
2 Whole Red Peppers (pre cooked)
Extra Virgin Olive Oil
3-4 Tbs. Garlic Ranch Salad Dressing
6 cloves Garlic, sliced thin (or minced in EVOO from a Jar
Preparation and Cooking Directions
1) Remove Grill and let your Big Green Egg go ‘Tex Rex’ for 10-15 minutes.
2) Insert Plate-Setter LEGS UP
3) Install Grate and place Pizza Stone on NOW.
4) 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.
1) Remove Grill and let your Big Green Egg go ‘Tex Rex’ for 10-15 minutes.
2) Insert Plate-Setter LEGS UP
3) Install Grate and place Pizza Stone on NOW.
4) 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.
5) Close dome and start to stabilize temperature to around 500 degrees.
6) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
7) Place Crust on a piece of Parchment Paper
8) Rub Olive Oil on crust then spread Sauce evenly
9) Add ½ of the Mozzarella Cheese
10) Layer on the remaining vegetables and cover with the Parmesan
11) Top with the red peppers and remaining Mozzarella cheese.
12) Place in Big Green Egg, Close Cover and cook for 18-2O minutes and DO NOT PEEK!
6) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
7) Place Crust on a piece of Parchment Paper
8) Rub Olive Oil on crust then spread Sauce evenly
9) Add ½ of the Mozzarella Cheese
10) Layer on the remaining vegetables and cover with the Parmesan
11) Top with the red peppers and remaining Mozzarella cheese.
12) Place in Big Green Egg, Close Cover and cook for 18-2O minutes and DO NOT PEEK!
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