\"Kind of\" Greek Pizza on the BGE

thebtls

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.

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Poodlemom

Can you share the pizza dough recipe???

Poodlemom

Got it - didn't read far enough down the thread!! We love to make our own pizza dough - I'll try this one soon.

Big'un

AWESOME! That looks great. Was the flavor what you wanted to achieve?

Clay Q

Looks great, nice work.
Thanks

thebtls

The original recipe called for NO tomato sauce. I would either add a little more sauce OR sundried tomatoes (not drained) and it would be perfect. The crust was devine. A good change on the pizza theme.