SMOKED APPLEWOOD CHICKEN PIZZA
SMOKED APPLEWOOD CHICKEN PIZZA
2 boneless skinless chicken breasts
Rub
2 teaspoons dried minced onion (10ml)
1 teaspoon chilli 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 Assembly
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)
1 prepared frozen pizza dough thawed and rolled
3 cups apple wood chips (750ml)
Pizza ceramic stone
Pizza wooden paddle
Combine rub ingredients for chicken 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 preheated grill. Let chicken cook for 5 minutes flip and continue to cook for an additional 5 minutes or until juices run clear. Remove chicken place on tray and tent loosely with foil. Let chicken rest 5 minutes before slicing.
Slice chicken against the grain of the meat in ¼ inch slices (2mm).
Reserve sliced chicken in the refrigerator.
Place 2 cups of apple wood chips (500ml) (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbeque for smoking. Preheat the barbecue to 400° F/204°C or high heat on one side, leaving the other side with 300° F/148°C or low heat. Remove barbeque grill above from the burner with high heat.
Build one smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes on both sides of the package. Place directly on the high heat source of the grill. Replace the grill rack above smoke pouch. 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 round (229cm).
In a small bowl mix together the apple sauce and barbeque sauce until well combined.
Using a spoon or brush slather the sauce on the pizza crust leaving a 1-inch (6mm) border of crust along the outside.
Top the pizza with red onion, sliced chicken breast, and the Gouda and Mozzarella cheeses. Slide the pizza on to a lightly floured pizza paddle.
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. The temperature of the barbeque should remain at 375°F/190°C – 400°F/204°C. Remove pizza.
Oil empty side of the grill.
Drizzle olive oil and balsamic onto the flesh of the pitted, peel still remaining avocado halves. Place flesh side down directly on grill and grill for 2 minutes. Remove from heat 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.
Yield: 1- 14 inch pizza (229cm)
2 boneless skinless chicken breasts
Rub
2 teaspoons dried minced onion (10ml)
1 teaspoon chilli 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 Assembly
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)
1 prepared frozen pizza dough thawed and rolled
3 cups apple wood chips (750ml)
Pizza ceramic stone
Pizza wooden paddle
Combine rub ingredients for chicken 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 preheated grill. Let chicken cook for 5 minutes flip and continue to cook for an additional 5 minutes or until juices run clear. Remove chicken place on tray and tent loosely with foil. Let chicken rest 5 minutes before slicing.
Slice chicken against the grain of the meat in ¼ inch slices (2mm).
Reserve sliced chicken in the refrigerator.
Place 2 cups of apple wood chips (500ml) (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbeque for smoking. Preheat the barbecue to 400° F/204°C or high heat on one side, leaving the other side with 300° F/148°C or low heat. Remove barbeque grill above from the burner with high heat.
Build one smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes on both sides of the package. Place directly on the high heat source of the grill. Replace the grill rack above smoke pouch. 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 round (229cm).
In a small bowl mix together the apple sauce and barbeque sauce until well combined.
Using a spoon or brush slather the sauce on the pizza crust leaving a 1-inch (6mm) border of crust along the outside.
Top the pizza with red onion, sliced chicken breast, and the Gouda and Mozzarella cheeses. Slide the pizza on to a lightly floured pizza paddle.
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. The temperature of the barbeque should remain at 375°F/190°C – 400°F/204°C. Remove pizza.
Oil empty side of the grill.
Drizzle olive oil and balsamic onto the flesh of the pitted, peel still remaining avocado halves. Place flesh side down directly on grill and grill for 2 minutes. Remove from heat 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.
Yield: 1- 14 inch pizza (229cm)
Comments