GMA Recipe: Feasty's Hickory Smoked BBQ Chicken Pizza

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Feasty's Hickory Smoked BBQ Chicken Pizza
From Chefs Jon Mayer and Jim Stump (the Feasty Boys)
Sunday, May 29, 2005

The "Feasty Boys" have been called the bachelor's answer to Martha Stewart, so who better to share tips on cooking the best barbecue for a summer weekend.

Ingredients

2 boneless chicken breasts

1 cup BBQ sauce

1 medium tomato, diced

2-3 green onion sprigs, chopped

2 cups mozzarella cheese

1/2 cup parmesan cheese

1 12" Italian flatbread/pre-cooked pizza crust

BBQ spice

Hickory chips

Pizza stone

Directions

In a medium sized bowl, soak two cups of hickory chips in tap water for approximately 30 to 45 minutes.

Trim fat from chicken breasts and liberally sprinkle with BBQ spice.

Preheat grill. Once grill is sufficiently preheated, drain water off the hickory chips and drizzle a palm full directly onto grill embers. If using a gas grill, simply place soaked chips in a small aluminum pan placed directly on the grilling grate.

Place chicken breasts on grill and cook, removing once an internal temperature of 160° F is achieved. Remove chicken from grill and set aside, allowing to cool for 10 minutes.

Meanwhile, place pizza stone on grill and close lid. (For a more intense hickory flavor, simply add more soaked hickory chips to the grill just prior to placing pizza on stone.)

While chicken cools, chop green onions and tomato.

Liberally slather flatbread/pre-cooked pizza crust with BBQ sauce, starting at the middle and working outwards, careful to avoid the outer crust.

Chop the cooled chicken into bite size pieces, and evenly distribute on top of crust along with green onions and tomato.

Liberally sprinkle with mozzarella and parmesan cheeses.

Place loaded pizza onto the preheated pizza stone and close grill. Remove pizza when cheese is thoroughly melted and bubbly (approximately 5 to 7 minutes.)

Remove pizza from grill and allow to cool for several minutes prior to cutting.

Recipe copyright © May 2005.