1 Box Boboli 12 ½ Cup Onion (chopped)
4 Clove Garlic 1/3 Cup Boboli Pizza Sauce (1 package)
1 Cup Green Pepper 1 lb Chicken Breasts (2 boneless, skinless)
2 Cup Mozzarella Cheese, Shredded ½ can Olives with Pimentos (sliced)
1 Cup Colby Jack Cheese, Shredded 4 Tbs Olive Oil
1 can (not the whole can) Kraft Shredded Parmesean
InstructionsSlice all vegetables with a ceramic slicer (just short of paper thin)and set aside
Slice Garlic Cloves thin and place is skillet with drizzle of Olive Oil
Slice Chicken breasts into quarters or smaller and place in warmed skillet.
Brown until 95%+ done and remove from heat.
Dice Chicken into ½" pieces or smallerPlace pizza dough on BGE Pizza Stone
Rub Olive Oil on dough (very thin only)
Spread Pizza sause evenly
Sprinkly on 1 cup mozzarella cheese
Distribute Chicken Breasts (and the garlic from the skillet)
Sprinkle on 1 cup Colby Jack Cheese
Layer on Green Pepper, Olives and Onions
Sprinkle remaining Mozzarella Cheese
Top off with a healthy dose of Shredded Parmeaean CheesePlace Plate Rack in BGE
Preheat BGE to 400-450 and stablize
Place Pizza (on the stone remember) on diverter
Close Lid and stablize temperature in the 425 degree range.
Walk away and do not return for 20-25 minutes.
Open Lid (remember to BURP the heat out first)
Slice Pizza in the stone with a Pizza Cutter
Serve Directly to plates and enjoy...Wow!NotesFor Pictures go to http://www.bigtsbge.blogspot.comNumber of Servings: Time to Prepare: