This post contains affiliate links. Please see our disclosure policy.
Last weekend was Mother’s Day and I wanted to make something special to celebrate the day. As it turns out “Mrs. Buddha” is not a fan of tomatoes in any shape or form (and yes the Italian side of me is not happy about this). So, I decided to make a White Pizza to top all White Pizzas! This recipe for Chicken, Potato, and Red Onion White Pizza is really good (if you can get the dough off the Pizza Peel). Now sit back, grab a nice glass of Pinot Grigio, and enjoy our recipe for Big Green Egg Chicken Potato White Pizza.
Big Green Egg Chicken Potato White Pizza
Season the chicken breasts liberally with dried Basil Leaves and Garlic Salt.
Slice the Yukon Gold Potatoes thin (I used a Mandolin), par boil them, and toss with olive oil.
Slice and sauté the red onions in olive oil and minced garlic. You want to get them nice and caramelized so add a little water now and again to keep them moist.
Preheat the Big green Egg to 450° and grill the chicken breasts direct for about 5 minutes per side or until your Thermapen reads 160°.
If you have a two tier rack roast the sliced potatoes on the top rack turning once while the chicken roasts below.
Now pull, stretch, roll, or toss your dough until you get the shape and thickness desired. Spread olive oil, garlic, and ricotta cheese on the stretched dough.
Layer the sliced chicken, potatoes, and red onions. Toss grated mozzarella cheese and sliced fresh Basil on top.
Setup the Big Green Egg for indirect grilling with the Platesetter legs down. Place the Pizza Stone on the Platesetter and bring the heat up to 550°.
Slide the pizza on to the stone and cook for 10 minutes or until the crust is brown and crispy (you’ll know).
Slice the pizza and serve!
Big Green Egg Chicken Potato White Pizza
Ingredients
- 1 package Trader Joe’s Pizza Dough
- 2 Boneless Skinless Chicken Breasts
- 2 small Yukon Gold Potatoes, sliced
- 1 small Red Onion, sliced
- 1 Cup Ricotta Cheese
- 1 Cup Shredded Mozzarella Cheese
- 2 Tbls Fresh Basil Sliced
- 1 Tbls Olive Oil
- 4 Cloves Garlic, minced
- 1 Tbls Dried Basil
- 2 Tsp Garlic Salt
Instructions
- Season the chicken breasts liberally with dried Basil Leaves and Garlic Salt.
- Slice the Yukon Gold Potatoes thin (I used a Mandolin), par boil them, and toss with olive oil.
- Slice and sauté the red onions in olive oil and minced garlic. You want to get them nice and caramelized so add a little water now and again to keep them moist.
- Preheat the Big green Egg to 450° and grill the chicken breasts direct for about 5 minutes per side or until your Thermapen reads 160°.
- If you have a two tier rack roast the sliced potatoes on the top rack turning once while the chicken roasts below.
- Pull, stretch, roll, or toss your dough until you get the shape and thickness desired. Spread olive oil, garlic, and ricotta cheese on the stretched dough.
- Layer the sliced chicken, potatoes, and red onions. Toss grated mozzarella cheese and sliced fresh Basil on top.
- Setup the Big Green Egg for indirect grilling with the Platesetter legs down.
- Place the Pizza Stone on the Platesetter and bring the heat up to 550°.
- Slide the pizza on to the stone and cook for 10 minutes or until the crust is brown and crispy (you'll know).
Nutrition information is automatically calculated, so should only be used as an approximation.
