Posted on September 1, 2015

Smoked Chicken, Caramelized Onion & Artichoke Pizza

Pizza Night on Fridays is a family tradition at our house and the Memphis pellet grill gives us great results every time. This recipe yields two 14 inch pizzas and the grill can handle both pizzas at the same time. We find the non-stick pizza pans with small holes punched through the bottom result in an evenly cooked pizza with a crust that has a bit of crunch. However no need to fret if you don’t have these available as regular pans will work too. If you’re lucky enough to own a pizza stone then by all means use it … when the stone heats up it radiates heat into the cooking pizza evenly and the results are spectacular! This recipe features delicious leftovers from the Smoked Chicken found in our recipe section.

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Ingredients

  • 4 C flour ( unbleached white, all-purpose)
  • 1 package instant yeast (2 T)
  • 1 tsp salt
  • 2 tsp white sugar
  • 1 ½ C lukewarm water
  • 2 T oil
  • 2/3 C Tomato Based BBQ sauce
  • 6 cloves of garlic
  • 2 C cooking onion (sliced lengthwise)
  • 2 C smoked chicken (cut into chunks)
  • 1 C artichoke chunks ( canned or bottled)
  • 2 C mozzarella cheese (shredded)
  • ½ C parmesan cheese (finely grated)

Preparation

  1. Combine 3 ½ C of the flour (reserve ½ C flour for later use) with the instant yeast, salt and sugar.
  2. In a measuring cup mix the lukewarm water with the oil. Add the wet ingredients to the dry ingredients and mix together until the dough starts to form a ball. You can use a stand mixer instead of doing this step by hand, for an equally good result.
  3. Turn the loosely formed dough ball out onto a lightly floured surface (use some of the reserved flour for this) and knead the dough. Add flour as necessary to keep the dough from sticking to the surface. Continue kneading the dough until it is smooth and elastic (5 - 10 minutes). Oil a bowl large enough to hold the dough when it has doubled in size. Place the kneaded dough in the bowl, turning it around so it gets coated with the oil. Cover with a clean tea towel and set it in a warm place away from drafts. I let my dough rise inside the oven with the oven light turned on. The heat from the bulb makes this space warm enough to encourage the bread to rise. Leave the dough until it has doubled in bulk. This will take approximately 1 hour. Use this time to prep the rest of the pizza ingredients.
  4. Caramelize the sliced onions by cooking them over medium heat until they soften and brown. This will take about 20 minutes.
  5. Crush the garlic cloves through a garlic press and mix with the BBQ sauce.
  6. When the dough has doubled in bulk punch it down and give it a quick knead to remove the air. Divide and form into two separate balls. Roll the dough out to form two 14 inch circles. Place the circles of dough on pizza pans and set aside to rise a bit while you pre-heat the Memphis Grill to 400 degrees F.
  7. Divide the BBQ sauce/garlic mixture between the two pizzas and spread evenly around the surface of the dough.
  8. Distribute the caramelized onions, smoked chicken and artichoke chunks evenly between both pizzas and sprinkle on the cheeses.
  9. Place pizzas in the Memphis on the lowest rack and close the lid. Bake for 15 - 20 minutes (make sure to check at 10 minutes for doneness).

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