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Old 07-03-2012, 06:17 AM   #1
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Smoked Chicken and Spinach Pizza

I had a chicken thawed out and couldn't decide what I wanted to do with it. Cathryn said 'pizza' Daddy!. I went to Domino's to get some dough, $1 for a large dough patty used to make their large pizza. Great deal, I bought 9, used 2 and froze the rest. They even gave us some boxes and the dough turned out great!


Put the chicken on indirect with one chunk of applewood and let it roll for one hour. Pulled all the chicken and cooled quickly on a pan in the freezer.




Time to begin building the pizza. I stretched out the dough to fit the area I had available on my grill, more of an oblong shape than round.


Sauced.


Cathryn's pizza - mozzarella, fresh garlic, fresh baby spinach and of course chicken.



Indirect directly on the grates.



Cat's pizza is ready.



My pizza now, chicken, fresh garlic, fresh baby spinach, provolone, mozzarella and red pepper flakes.






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Old 07-03-2012, 07:40 AM   #2
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Smoked Chicken and Spinach Pizza

Where do you put it all ?

I have yet to do a homemade pizza.
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Old 07-03-2012, 07:49 AM   #3
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Re: Smoked Chicken and Spinach Pizza

Great lookin' pies to both you and Cathryn, another good idea buying the dough from Domino's! You camera skills are getting better with each post, I almost don't miss that Scotty guy who use to post over here
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Old 07-03-2012, 11:12 PM   #4
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Re: Smoked Chicken and Spinach Pizza

Holy SH*T Larry if Domino's made pizza like that I might order from them, Never knew they sold there dough awsome
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Old 07-03-2012, 11:59 PM   #5
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Re: Smoked Chicken and Spinach Pizza

Dude that looks outstanding! Thanks for sharing!
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Old 07-04-2012, 06:13 AM   #6
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Re: Smoked Chicken and Spinach Pizza

Nice! Larry, how long do you cook them on the grill? I do mine on a stone, direct for 6 minutes @ 550*.
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Old 07-04-2012, 10:44 AM   #7
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Re: Smoked Chicken and Spinach Pizza

Quote:
Originally Posted by Nick Prochilo
Nice! Larry, how long do you cook them on the grill? I do mine on a stone, direct for 6 minutes @ 550*.
Nick, my heat was not as hot as I wanted it. I just added coals to the coals that were left from smoking the chicken and didn't add enough. I would have liked to cook this in the same temps as you, but I would guess I was around 400º-450º at most. They took roughly 10 minutes or time to drink 2 beers per pizza. I used a stone years ago and never had luck. Since I've switched to straight on the grate, I've (knock on wood) perfect pizzas and calzones.
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