|Combine the dry ingredients first.|
|Add the liquids and mix until a dough ball forms.|
|Let rise for about 15 minutes.|
- Cooked, cubed chicken breast with a little Lawry’s seasoning salt
- Cooked, diced bacon
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Pizza sauce
- Alfredo sauce
- BBQ sauce
- Green onion
- Red onion
- Green peppers
- Fresh, sliced mushrooms (not shown above)
When we were ready to start assembling the pizzas, I punched down the pizza crust dough and divided it into eight portions.
Then I rolled each one out into somewhat of a circle shape. The recipe said that they should look “rustic” so that made it a lot quicker and easier to roll out since it didn’t have to be a perfect circle!
Next I brushed both sides of the dough with olive oil and placed them on plates.
Then we placed three of them at a time on the hot pizza stone in the Big Green Egg for about 3-4 minutes at about 350-400 degrees.
When the bottom side was done, we took them off and placed the done side up.
|This is my chicken, bacon, Alfredo pizza.|
Then we topped the pizzas with whatever toppings each individual wanted.
|This is my father-in-laws pizza.|
Once you have all your toppings on the crust, you place them back on the grill for another 4-5 minutes or so until the bottom of the crust is done, the toppings are cooked and the cheese is melted.
Then you dig in!
|I added some red pepper flakes to give mine a little kick!|