| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crook1 | 1 | servings | |
INGREDIENTS
| 5 | c | Shredded cooked chicken |
| 1 | c | Hot and smoky; tomatobased |
| ; barbecue sauce | ||
| 3 | c | Wood smoking chips; preferable hickory |
| ; or mesquite | ||
| 1 | Boboli pizza | |
| 1 | lb | Grated sharp cheddar cheese |
| 3/4 | c | Sliced green onions |
INSTRUCTIONS
Stir together the chicken and barbecue sauce. Cover and let stand at room temperature for 1 hour. Light a charcoal fire and let it burn until the coals are evenly white or preheat a gas grill (medium). Wrap the wood chips partially in foil, forming a packet that is open at the top. To create a "cool zone", rake the charcoal to one side of the grill. If you're using propane, shut off one or two burners. Set the packet on the hot coals or hot lava stones. Position the grill rack about 6 inches above the heat source. Place the Boboli pizza crust on the grill on the cool zone. Cover the grill and heat until warm. Flip the pizza crust and heat on the other side. Remove the pizza crust. Spread the chicken mixture over the crust, leaving a 1/2inch border. Sprinkle the cheese evenly over the chicken. Scatter the green onions over the cheese. Return the pizza to the grill, cover, and bake, rotating it once or twice to ensure even browning, until the cheese melts, the chicken is heated, and the crust is crisp, or even charred a bit (8 to 10 minutes). Transfer the pizza to a cutting board and let stand for 5 minutes before cutting. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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