Feasty Hickory Smoked
BBQ Chicken Pizza


  • 2 Boneless Chicken Breasts
  • 1 Bottle BBQ Sauce
  • 2-3 Green Onion Sprigs, chopped
  • 2 cups Mozzarella Cheese
  • Parmesan Cheese
  • 2 Ceramic Tiles
  • 2-3 Usingers Italian Sausage
  • 1 medium tomato, diced
  • McCormick's BBQ Spice
  • 1-2 Boboli Pizza Crust
  • Louisiana Hot Sauce


Soak 2 cups of hickory chips in a bowl of water for 1 hour. While chips soak, light charcoal grill and allow briquettes to turn white. Trim fat from chicken and liberally sprinkle w/ McCormick's BBQ Spice. Drizzle a palm full of soaked hickory chips directly onto grill embers. Place chicken breasts on grill and thoroughly cook. When chicken is cooked, remove from grill, allow to cool for 10 minutes. Place pizza stone on grill and close lid.

While chicken cools, chop green onions and tomato. Remove Boboli from wrapper and liberally slather with approximately 1 cup of BBQ sauce, starting at the middle and working outwards, avoiding the outer crust. Chop the cooled chicken into bite size pieces and evenly sprinkle on top of Boboli along w/ green onions and tomato. Liberally sprinkle w/ desired amount of Mozzarella and Parmesan Cheeses. Place loaded Boboli onto pizza stone and close grill. Remove pizza when cheese is thoroughly melted and bubbly!! Add Louisiana Hot Sauce to taste & chow down!

** For a more intense hickory flavor, simply add more soaked hickory chips to the coals just prior to placing pizza on grill!!

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