Last night, after hemming and hawing in the car about "Eat out? Ooh, Chinese sounds so gooood! But we shouldn't spend the money. And we're having Asian tomorrow night, etc.," we finally decided to make another grill pizza. We had one on Thursday night, and while it was delicious, I was in the mood for something really savory and salty. I suggested BBQ Chicken Pizza. Jake got giddy with excitement. BBQ Chicken Pizza it was.
When we got home, Jake turned on the grill and I immediately pulled some of our cooked chicken from the freezer. Seriously, preparing meat in advance is the BEST. THING. EVER. Meals come together in no time at all! I cut up some onion, cheese, and pepperoncini fresh from the garden. Jake mixed our leftover pizza sauce with some BBQ sauce, and trust us--it doesn't take much to give it a BBQ flavor. He then mixed a bit of this with the chicken. I was skeptical of this method at first, but it really did help keep the chicken from drying out. I stretched the dough. I didn't do any fancy twirls with the dough, but I think my dad still would have been proud. Then we assembled. Here is the pizza before baking:
Then we put it on a pizza stone that we use exclusively for the grill. If you try and use one for both your oven and your grill, your house will get smoky very quickly (trust us!). It's best, we've found, to NOT heat the pizza stone up before hand on the grill. Since the heat source is bottom heat, it has a tendency to burn very quickly before the rest of the pizza is done. And about 12-15 minutes later, here's the beauty of a pizza we turned out:
And because we had some garden greens to use up (beet and kale), I sauteed those up with some onion, garlic, and creole seasoning for what turned out to be a delicious Southern meal--pizza style. Delicious!
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