Mesquite Smoked Chicken, Pepper & Onion Pizza with Two Cheeses

This fabulous pizza recipe uses smoked toppings – chicken, onions and peppers. The pizza is then baked with a special barbecue and fresh tomato sauce, and garnished with pine nuts. Create your own signature pizzas by smoking some of your favorite toppings.


3 mesquite wood chunks
3 cups dry white wine for water pan
3 skinless boneless chicken breasts
1 ½ cups barbecue sauce
1 red sweet onion thinly sliced
1 bell pepper, thinly sliced

Pizza Dough Mix:

3 cloves garlic, minced
2 cups chopped Roma tomatoes
1/2 cup extra virgin olive oil
1/4 cup dried oregano
3 cups shredded mozzarella
1 cup freshly grated Parmesan cheese
2 tablespoons pine nuts

Place wood chunks on charcoal or lava rocks, and pour wine into water pan. Slice chicken breasts into ¼ by 2 inch strips. Coat chicken pieces with barbecue sauce; set remaining sauce aside. Place chicken strips, sliced onion and pepper in smoker basket and set on lower level grill. Smoke cook until chicken is done, approximately 30 minutes (electric/gas smoker) or 45 minutes (charcoal smoker). Remove chicken and vegetables from smoker, cover and set aside.

Preheat oven to 425 deg. F. Prepare pizza dough according to package directions and spread on a 14-inch round baking sheet. In a sauce pan, sauté garlic in 1/4 cup olive oil for 5 minutes. Add barbecue sauce, tomatoes and oregano. Bring to a gentle boil, reduce to medium heat and simmer for about 20 to 30 minutes until sauce is thickened.

Brush pizza dough all over with olive oil. Cover dough with mozzarella and Parmesan cheese, leaving a 1/2 inch border around the edges. Cover cheese with sauce mixture and arrange smoked chicken, onions and peppers on top. Drizzle evenly with remaining olive oil and sprinkle with pine nuts. Bake in preheated oven a 425 deg. F. for 20 minutes.  Slice and serve.

Serves 4