Outdoor Pizza Kitchen

It is no secret that the third week of June 2017 rolled in the big  high temps in Northern California.    I proceeded with the good faith that I could satisfy the BBQ Chicken - "pizza" urge without heating up the kitchen to the afternoon blaze.  

I hate to call it pizza, because I think that people, including myself expect it to taste like pizza.  Pizza to me conjures up scent and taste memories of red sauce, crust, cheese....as the base and beginning and end to all good pizza.   This is Pizza derived and cooked like pizza, so we can just call it BBQ Chicken pizza.  But I think that is why some people  have a hard time loving this dish.  It has been quite popular in California for decades.   I had it the first time  over 23 years ago at Planet Hollywood restaurant in a Harrah's casino, in Reno..or was it Tahoe?  Reno?  Tahoe? 

It was too hot to run the oven at high temps for 30 Minutes, so off to the back yard grill where it was already 104 degrees.  The dough was made in the morning and rose like a champion.  I marinated and later grilled bbq chicken pieces to chop up for the topping.   The rest was just a matter of assembling.

I did put the dough on the cast iron pizza dish and  grilled for about 10-12 minutes about 450-500.  I brought it in the house and I flipped it and then assembled the "pizza" and then out it went for another 10-12 minutes at 425-450.

To rise

Rising

Sweet Baby Rays Sauce to marinate the chicken

For later.

Risen...then to the fridge to wait for cooking later.
 

It's grillin' time.

I think these little pieces only took about 10-12

Minutes at 400. Keeping in mind that they are going

To cook again on the "pizza"

 

 

Chopped up Chicken

Olive Oil the pan

Spread dough  with your fingers and poke with fork
 

Grill covered for 10-12 minutes about 450

 

 

Spread a light layer of bbq sauce on crust

Add thin slices of mozzerella cheese, chicken,

Red onion, green onion, a bit of grated mozzerella,

And a light drizzle of bbq sauce.  I used a sandwich

Bag with a little hole in the corner.

 

THE SUPERVISOR
 

 

Grill it with lid down, my indicator for doneness

Is when I can see the mozzerella cheese puff and melt.
 

 

 

 

The perfect crunch

I hope you enjoyed the pics and the photo recipe guide.  As always

Comment, email or PM me with questions.

This is a super easy to make dinner.  It requires a bit of time and a process.  But it is "cheap" and only a few ingredients, and a super tasty meal.   If you wanted it to be more whole food, then make your own bbq sauce.  But really the amount is so minuscule....

If tastebuds allow... add cilantro and/or parsley.

Love and peace

Toni