SmokeJumper
is Blowin Smoke!
For this weeks Pulled Throwdown I wanted to create something a bit lighter to recover from last weeks Funnel Cake tower. I decided to make a Pulled Chicken Pizza.
I started by rubbing breasts with Simply Marvelous Pecan Rub
I cooked them over high heat with a chunk of apple wood for smoke to an internal temperature of 155F.
I gathered the rest of my ingredients for the pizza. I made dough the night before and let it slow rise in the refrigerator. The cheeses are mozzarella and smoked gouda. The sauce is BigButz Hot sauce.
I tossed the pulled chicken with BigButz Hot Sauce.
I made the pizza by laying down sauce, cheese, then the chicken and sliced onions and put it onto a baking screen
I threw the dampers open on my egg and put the pizza on at 650F.
The Pizza was done in under 5 minutes. It was finished with a sprinkling of cilantro. The moist pulled chicken went beautifully with the sauce, onions, smoked cheese. The crust was nice and crisp on the outside and had a great chew to it. A great lazy Sunday lunch!
Thanks for taking the time to look at my Pulled Chicken Pizza.
I started by rubbing breasts with Simply Marvelous Pecan Rub
I cooked them over high heat with a chunk of apple wood for smoke to an internal temperature of 155F.
I gathered the rest of my ingredients for the pizza. I made dough the night before and let it slow rise in the refrigerator. The cheeses are mozzarella and smoked gouda. The sauce is BigButz Hot sauce.
I tossed the pulled chicken with BigButz Hot Sauce.
I made the pizza by laying down sauce, cheese, then the chicken and sliced onions and put it onto a baking screen
I threw the dampers open on my egg and put the pizza on at 650F.
The Pizza was done in under 5 minutes. It was finished with a sprinkling of cilantro. The moist pulled chicken went beautifully with the sauce, onions, smoked cheese. The crust was nice and crisp on the outside and had a great chew to it. A great lazy Sunday lunch!
Thanks for taking the time to look at my Pulled Chicken Pizza.
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