Yield: 1- 14 inch pizza (229cm)
Ingredients
- 2 boneless skinless chicken breasts
Rub
- 2 teaspoons dried minced onion (10ml)
- 1 teaspoon chili powder (5ml)
- ½ teaspoon crushed red pepper (2.5ml)
- 1 teaspoon salt (5ml)
- 1 teaspoon garlic powder (5ml)
- ½ teaspoon cumin (2.5ml)
- 1 teaspoon dried oregano (5ml)
Pizza Topping
- 2 chicken breasts grilled and cooled sliced thin
- ½ cup thinly sliced red onion (125ml)
- 1 cup grated Gouda cheese (250ml)
- 1 cup grated mozzarella cheese (250ml)
- 2 avocado pitted and halved, skin intact
- 1 tablespoon of balsamic vinegar (15ml)
- 1 tablespoon olive oil (15ml)
- 3 tablespoons applesauce (45ml)
- ½ cup barbeque sauce (125ml)
Other
- 1 prepared frozen pizza dough thawed and rolled
- 3 cups apple wood chips (750ml)
- Pizza ceramic stone
- Pizza wooden paddle
Directions
- Combine rub ingredients in a small bowl.
- Rinse chicken with cold water and pat dry.
- Vigorously rub the spices onto the surface of the chicken slightly tearing the micro fibres of the flesh.
- Place chicken on a tray, cover with plastic wrap and place in the refrigerator until grill is ready.
- Preheat barbeque to 350°F/176°C or medium heat.
- Oil preheated barbeque grate. Place chicken directly on grill. Let chicken cook for 5 minutes flip and continue to cook for another 5 minutes or until juices run clear. Remove chicken from the grill and place on a tray. Loosely tent with foil and let chicken rest 5 minutes before slicing.
- Slice chicken against the grain of the meat in ¼ inch slices.
- Place sliced chicken in the refrigerator until needed.
- Soak 2 cups (500ml) of apple wood chips in water for 1 hour
- To build a smoke pouch, drain the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed package. Using a fork, puncture holes on the top and bottom of the foil pack.
- Prepare the barbeque for smoking. Preheat one side of the barbecue to 400° F/200°C high heat. Preheat the other side of the barbeque to 300° F/148°C or low heat. Remove barbeque grill above from the burner with high heat.
- Place smoke pouch directly on the high heat source of the grill. Replace the grill rack
- Place the pizza stone on the low heat side of grill. Close the lid and wait for smoke to fill the cavity of the barbeque.
- Prepare pizza by rolling out the dough on a lightly floured surface to a 14 inch (34cm) round crust.
- In a small bowl mix together the apple sauce and barbeque sauce.
- Using a spoon or brush slather the sauce on the pizza crust leaving a 1-inch border of crust along the outside.
- Top the pizza with red onion, sliced chicken breast, and the Gouda and Mozzarella cheeses.
- Once smoke has filled the cavity of the barbeque quickly place pizza on the preheated stone. Reduce temperature under the smoke pouch to 325°F/162°C or medium low heat. Close lid and leave to smoke for 35 minutes or until crust is golden and crisp and cheese is melted. Remove pizza.
- Oil grill.
- Drizzle olive oil and balsamic vinegar onto the flesh of the pitted and peeled avocado halves. Place avocado flesh side down directly on grill for 2 minutes. Remove from heat and let cool slightly. Peel the skin off the avocado using a spoon or sharp knife. Slice avocado in thin slices. Place on pizza in a decorative pattern.
- Slice pizza into wedges and serve hot.