My new book, The Four Fundamentals of Smoking, is available for pre-order now!

Big Green Egg Chicken Potato White Pizza

Big Green Egg Chicken Potato White Pizza

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
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.

Big Green Egg Chicken Potato White Pizza
Season the chicken breasts

Slice the Yukon Gold Potatoes thin (I used a Mandolin), par boil them, and toss with olive oil.

Big Green Egg Chicken Potato White Pizza
Prep the potatoes

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.

Big Green Egg Chicken Potato White Pizza
Sauté the red onions

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.

Big Green Egg Chicken Potato White Pizza
Grill potatoes and chicken

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.

Big Green Egg Chicken Potato White Pizza
Add toppings

Layer the sliced chicken, potatoes, and red onions. Toss grated mozzarella cheese and sliced fresh Basil on top.

Big Green Egg Chicken Potato White Pizza
Pizza ready to go in the BGE

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).

Big Green Egg Chicken Potato White Pizza
Pizza on the stone

Slice the pizza and serve!

Big Green Egg Chicken Potato White Pizza
Pizza is served

Big Green Egg Chicken Potato White Pizza
 
Prep time
Cook time
Total time
 
This recipe for White Pizza with Chicken and Potato for your Big Green Egg is fantastic. The perfect Pizza to make when you are looking for something different to try.
Author:
Recipe type: Pizza
Cuisine: Italian
Serves: 4
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
  1. Season the chicken breasts liberally with dried Basil Leaves and Garlic Salt.
  2. Slice the Yukon Gold Potatoes thin (I used a Mandolin), par boil them, and toss with olive oil.
  3. 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.
  4. 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°.
  5. If you have a two tier rack roast the sliced potatoes on the top rack turning once while the chicken roasts below.
  6. 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.
  7. Layer the sliced chicken, potatoes, and red onions. Toss grated mozzarella cheese and sliced fresh Basil on top.
  8. Setup the Big Green Egg for indirect grilling with the Platesetter legs down.
  9. Place the Pizza Stone on the Platesetter and bring the heat up to 550°.
  10. Slide the pizza on to the stone and cook for 10 minutes or until the crust is brown and crispy (you'll know).

 

Comments & Questions

Your email address will not be published. Required fields are marked *


Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.