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

Canned Pizza...(got me out of decorating the house!)

Looks like my arthichoke chicken pizza, and it basically is, it struck my however during making of this pizza that most all of the ingredients are from a can, bag or jar. No grinding of steaks or custom pizza dough for me...toss it together, toss it on the grill and eat it...all in about 20-25 minutes including heating the egg to 600 degrees.

• Pillsbury Pizza Dough (Can)
• Chicken Breast (Can)
• Artichoke hearts (Jar)
• Steamed Red Peppers (Jar)
• Olive Oil (jar)
• Peppercorn, Garlic Salad Dressing (Jar)
• 1.75 cups Mozzarella Cheese (shredded in bag)
• Sliced Green Pepper (fresh)
• .75 cups Parmesan Cheese (shredded in bag)
• Chopped Green Onions (fresh)

The house is all ready for the kids to return for Christmas after their finals.  Can't wait to see them again...maybe A BGE Pizza is in their future too!