Thursday, November 4, 2010

Smoked Applewood Chicken Pizza

When Mama Glenn aka. . . Goldie was in town helping me after I had baby Davidge we made this super yummy BBQ pizza. It had everything on it that I absolutely LOVE. Here it is:

Smoked Applewood Chicken Pizza

This crowd pleaser can be a lot of work. You can take a number of shortcuts by baking in a conventional oven on a regular pizza pan without the apple wood chips. You can also use fresh avocado in place of grilled and lightly drizzle the vinegar and oil over completed pizza or serve on the side. The chicken breast can be baked ahead. Bake several at a time to have handy for a variety of recipes.

  • 2 x boneless chicken breasts

  • 3 cups applewood chips (I found this at the hardware store)

  • ceramic pizza stone

  • pizza wooden paddle


  • 2 tsp dried minced onion

  • 1 tsp chili powder

  • ½ tsp crushed red pepper

  • 1 tsp salt

  • 1 tsp garlic powder

  • ½ tsp cumin

  • 1 tsp dried oregano

Pizza Topping

  • 2 x chicken breasts grilled and cooled, sliced thin

  • 1c cup thinly sliced red onion

  • 1 cup grated Gouda cheese

  • 1 cup grated Mozzarella cheese

  • 2 x avocado halved and pitted (don’t peel, wait to do this at end, it’s the garnish)

  • 1 tbsp balsamic vinegar

  • 1 tsp olive oil

  • 3 tbsp applesauce

  • ½ cup BBQ sauce

  • 1 x prepared frozen pizza dough thawed and rolled OR your favorite scratch recipe


    1. Combine rub ingredients in a small bowl

    2. Rinse chicken with cold water and pat dry

    3. Vigorously rub the spices onto the surface of the chicken slightly tearing the mircro fibers of flesh

    4. Place chicken on a tray, cover with plastic wrap and refrigerate until grill is ready

    5. Preheat grill to 350 F or medium. OR, preheat oven to 350 F

    6. Oil BBQ grate. Place chicken on grill. Cook for 5 minutes flip and continue to cook for another 5 minutes or until juices run clear. Remove from grill and place on a tray. Loosely ten with foil and let rest 5 minutes before slicing. OR, bake in conventional 350 F oven. Turn after 10 minutes. Bake 10 minutes, remove, foil and rest 5 minutes.

    7. Slice chicken against grain in ¼ “ slices

    8. Place in refrigerator until needed.


  1. Soak 2 cups of apple wood chips in water for 1 hour.

  2. To build a smoke pouch, drain the wet wood chips and squeeze excess water out. Spread the wood chips in a large piece of foil. Place 1 cup of dry chips on top and mix them together. Close the foil around the chips to make a sealed pouch. Using a fork, puncture holes on the top and bottom of the pouch.

  3. Prepare the BBQ for smoking. Preheat one side of the BBQ to 400 F or high. Preheat the other side to 300 F or low. Remove grill from hot side and wait for smoke to fill the cavity of the BBQ.


  1. Prepare pizza by rolling out the dough on a lightly floured surface to a 14” round

  2. In a small bowl combine together applesauce and BBQ sauce

  3. Using a spoon or brush, slather the sauce on the pizza crust leaving a 1” border

  4. Top pizza with red onion, sliced chicken breast, Gouda and Mozzarella cheese

  5. Once smoke has filled the cavity of the BQ quickly pizza on preheated stone. Reduce temperature under the smoke pouch to 325 or medium low. Close lid and leave to smoke for 35 minutes or until crust is golden and crisp, and cheese is melted. Remove.

  6. Oil the grill

  7. Drizzle olive oil and balsamic vinegar on the flesh of pitted and peeled avocado halves. Place avocado flesh side down directly on grill for 2 minutes. Remove from heat and let cool slightly. Peel the skin off the avocado using a spoon or sharp knife. Slice into thin slices. OR, use one of those nifty avocado tools that removes the flesh and slices in one motion. Place on pizza in a decorative pattern. Slice pizza into wedges and serve hot. OR, just serve fresh without grilling. Thanks Food Network.

We actually didn' grill it, but just baked the pizza in the oven and I also didn't have a ceramic pizza platter so we just used some throw away ones. We made it a bit easier than the actual recipe, but I do want to try the real one sometime.

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