Hickory Smoked Pizza
- 1 C. roasted garlic Alfredo sauce
- 1 C. pizza sauce
- 1 pkg. (2 C.) Italian 3-blend cheese
- 1 C. smoked garlic, minced
- 1 med. red or sweet onion, minced
- 2 C. smoked chicken, cubed
- 2 C. smoked grilled steak, cubed
- 1 C. raspberry chipotle BBQ sauce
- 1 C. steak sauce
- 1 lb. pizza dough
- olive oil
Get your toppings together before going to the grill. You can use anything you want on your pizza, but keep in mind that you are not cooking any meat; you are just melting the cheese and warming up what you put on it. You can see I used a red and white sauce on these. Here I am adding my smoked garlic, next the cheese, meat, and then more cheese.Preparing Grill: Medium-High Direct Heat
Preheat your grill to medium heat (350-400 degrees). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets (two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork).Making the Pizza:
Cut the chicken and steak into bite-size cubes and put into bowls, adding your BBQ sauce to the chicken and the steak sauce to the steak and mix well. Mince the onion and garlic place into a dish. Put you pizza sauces into dishes so when the time comes you can easily build your pizzas. Don't forget the cheese. I just took it from the bag. Divide the dough into four balls and let rise. Roll your dough out to about 8 inches and when you place it on the grill brush both sides with olive oil. You want your grill between 350–400 degrees. Close the lid and let the hickory do it's thing, watching to be sure you have no flare- ups. When the bottom side is done, flip the crust over and add your topping. When the bottom of the crust is nice and brown, and the cheese is melted, the pizza is done.
Note: You don't need to use dough; there is a lot of bread or even tortillas that will be fun also.