"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.

CHICKEN AMOROSA PIZZA

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.

NACHO MAMA's PIZZA

This recipe is CERTAINLY NOT YOUR Mama’s PIZZA recipe…Using pantry goods this pizza is quick and tasty; Nacho' Mama's, get it? Sorry :)

Ingredients and Recommended Brands (if available)
16 oz Can - Refried Beans - Taco Bell
12 “ Pre-cooked Thin Crust Pizza dough - Boboli
2.25 oz Sliced Black Olives (1 can) - Lindsay
2 cups Shredded Mexican Colby Jack - Kraft
1 cup - Diced Roma Tomatoes
1 cup - Diced Onion - Vidalia if available, or Green Onions as an option.
1 cup - Shredded lettuce
1 cup - Sour Cream Light
½ cup - Sliced Jalapenos (pickled) - Trappy’s
Bad Byron’s Butt-Rub (Optional Taco Seasoning)
1 Lb. - Lean Ground Beef (85-20)
Salt and Pepper
8 oz Chunky Salsa – Medium - Newman’s Own Salsa (comes in 16oz jar)

PreparationSlice and dice all vegetables and set aside
Place Pizza dough on BGE pizza stone
Spread Refried Beans evenly on Dough
Sprinkle cooked Ground Beef evenly on Pizza
Distribute shredded cheese evenly
Take to the Grill for Cooking!

Cooking Directions
1. Light up the BGE and let it roar
2. Insert Grill (not the plate holder)
3. Put dab of cooking oil into Frying Pan and add Ground Beef, salt and pepper to taste
4. Sprinkle a GENEROUS amount of Bad Byron’s Butt Rub on the ground beef and Brown until it is 98% done
5. Remove from heat and return the beef to the preparation table now)
6. Regulate Temperature in BGE to 450 degrees
7. Place Pizza (on BGE Pizza Stone) directly on Grill
8. Close lid, regulate temperature to 450 degrees and go away for 15 minutes.
9. Return, open lid, slice and serve with topping/condiments prepared from above (tomatoes, onions, lettuce, jalapenos, sour cream, black olives).