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If your a pizza lover, your in
for a treat. My family devoured
this pizza and most of them do
not like spicy. Great flavor
with a hint of spicy.
Let's start by making the red sauce for the
pizza. I recommend doing this
the day prior to the cook so the
flavors have time to meld
together over night.
Place the
following into your blender.
2 15 oz.
Cans Tomato Sauce
1/4 Cup Chopped Red Onion
2
Cloves Minced Garlic
5 Fresh Basil Leaves
1
Tsp. Oregano
1/4 Cup Shredded Parmesan Cheese
Blend the contents on high for 10 seconds then
pour the sauce into a medium mixing bowl. Cover and
place in the fridge over night. This
will allow the flavors to meld
nicely together.
In this cook I used some left
over slow cooked chicken that I
pulled and sauced. If you you
don't have left overs just slow
cook or fry up a couple chicken
breasts or thighs. Pull the meat
and sauce it up.
This recipe also calls for about
6 to 8 slices of thick sliced
bacon. I cooked mine fresh @ 240
degrees until the bacon was not
quite all the way done and was
still soft. It will cook more
while cooking with the pizza. In
the video you will see more then
8 slices. Well my wife had to
have her bacon fix. You know
what they say... Happy wife
happy life.
Once the bacon is done I fired
up my Scottsdale with oak lump
charcoal. Once the charcoal was
burning hot I adde two pieces of
peach wood to the fire. I ran
the cooker as hot as I could get
it Approximately 600 degrees. I
built my fire on the left side
of the pit and placed my pizza
stone on the left side grate.
Now lets get the pizza built. In
this recipe I used a store
bought pizza dough usually found
in the deli section of your
grocer. I went with a garlic
herb dough. Shake some flour on
a flat surface. In my case I
used a pizza peel. Place your
dough on the flour and start
working the dough while turning
it over frequently. I like to
pick mine up and rotate it while
allow the weight and gravity to
stretch he dough as I work my
hands around the edges of the
dough. See the video for more
information.
Once the dough starts thinning
out lift it up and liberally
shake some corn meal underneath
on your pizza peel or baking
sheet. This will allow it to
slide off the peel or sheet onto
the pizza stone. If you do not
have a pizza stone simply cook
it on the baking sheet.
Once the dough is in the desired
shape or what I consider as
close as it's going to get, pour
on a couple ladles of sauce and
spread it around evenly. Now add
a nice layer of shredded white
cheddar cheese. Follow the
cheese with some Pico De Gallo.
Next slice a 8 oz. Mozzarella
ball into about 10 slices and
lay them out evenly around the
pizza. Add about a 1/4 cup of
pepperoncini rings. I used the
hot Pepperoncini's. The next
topping will be the BBQ chicken.
Evenly lay the chicken around
the pizza. Once the chicken is
on its time to place on the
pepper rings. The yellow bell
pepper rings go on first
followed by the Anaheim pepper
rings. Add about 5 to 6 slices
of red onion rings.
Lightly sprinkle on some
shredded white cheddar and then
some more Pico De Gallo. Your
basically adding as much of this
as you want. I went light with
mine. Now its time to add the
bacon. Try to evenly distribute
the bacon around the pizza.
Lightly sprinkle on some more
shredded white cheddar. It's
time to add some Jalapenos and 2
cloves of chopped garlic.
II highly recommend Mad Hunky
Pizza Shake liberally applied if
you have it. I was out so I was
out of luck. It's really a must
have when building your own
pizza pie.
Now that the pizza is built,
transfer it to your cooker.
Since cooker temps may vary so
will cook time and the end
result of the crust. In my case
the cook time was 16 minutes.
As you can see I tore the pizza
a bit getting it off the pizza
stone. My new pizza peel is a
wooden one and is a bit thick
and not as easy to get under the
pie as the thin metal pizza
peels. I'm going back to the
metal peels.
There it is. BBQ Chicken & Bacon
Pizza! Oh man was it good. It
didn't last long at all either.
Hope you enjoy this recipe! |
