Replicate the crispy crust and smoky flavor of a traditional wood fired pizza, directly on the grill

Ingredients

One 1-pound ball of pizza dough
3 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter, melted
1 bottle hot sauce
8 ounces of blue cheese dressing
1 1/2 cup mozzarella, shredded
Corn meal

Preparation

Fill grill with Cowboy Hardwood Lump Charcoal and light
Coat chicken breasts in olive oil and sprinkle with salt and pepper
Place chicken breasts on grill and allow to cook for 2-3 minutes
Using tongs, rotate chicken breasts 45 degrees and allow to cook for an additional 2-3 minutes
Flip chicken breasts over and repeat on the other side
When chicken has reached internal temperature of 165 degrees, remove from grill and allow to cool
Slice chicken breast into 1 inch cubes
In a medium bowl, combine chicken, melted butter and hot sauce
Before you roll out the dough, sprinkle prep surface with corn meal (so it doesn’t stick)
Roll your dough into a not-so-perfect circle (about 14” in diameter or until it’s to your preferred thickness)
Once coals are ashed over, place dough on the grates (you’ll want to make sure grates are well oil to prevent sticking) and allow to cook lightly for 1-2 minutes and remove
Flip dough over and lightly cook other side
Brush the top (the side that’s already been grilled) lightly with blue cheese dressing
Remove from the grill and add your toppings — sprinkle with shredded cheese and top with chicken
Put the pizza back on the grill. Cover and cook for 3-5 minutes, until cheese has melted and crust is golden
Remove pizza from grill, allow to cool, slice and enjoy!

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