| 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.
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