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My wife has always been a white pizza person, which works out well since she has never been much of a fan of tomatoes in any form. As the resident Italian in the house, I have accepted this painful reality. That inspiration led to this Chicken Potato White Pizza on the Big Green Egg, a grilled pizza loaded with tender chicken, thinly sliced potatoes, red onion, creamy cheese, and plenty of wood-fired flavor.
If you have only made traditional red sauce pizzas on your Big Green Egg, this is a fun change of pace. The combination of crispy crust, rich white pizza flavors, and live-fire cooking makes this one seriously good. Now sit back, grab a glass of Pinot Grigio, fire up the Egg, and make a white pizza that might just become your new favorite.
Table of Contents
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Prepping the Chicken and Potatoes
Start by seasoning the chicken breasts generously with dried basil and garlic salt.
Next, thinly slice the Yukon Gold potatoes. A mandolin works best here if you want even slices that cook consistently. Bring a pot of water to a boil and parboil the potato slices for a few minutes until just beginning to soften. You do not want them fully cooked at this stage. Drain the potatoes well, then toss them lightly with olive oil. This quick prep step ensures the potatoes finish perfectly on the pizza without staying undercooked in the center.
Preparing the Red Onions
Thinly slice the red onion, then add it to a skillet with olive oil and minced garlic over medium heat. Cook the onions slowly, stirring occasionally, until they soften and begin to caramelize.
If the pan starts to dry out, add a small splash of water from time to time to keep the onions moist and prevent burning. Take your time with this step. Nicely caramelized onions bring a sweet, rich flavor that works perfectly with the creamy white pizza toppings.
Cooking the Chicken and Potatoes
Set up your Big Green Egg for direct cooking and preheat the dome temperature to 450°F.
For this cook, I used my old Ceramic Grill Works two-tier rack system, which let me cook the chicken and potatoes at the same time. If you are using a newer setup, the Big Green Egg EGGspander system creates the same kind of multi-level cooking setup.
Place the seasoned chicken breasts on the lower cooking grate and grill for about 5 minutes per side, or until the internal temperature reaches 160°F using an instant-read thermometer.
While the chicken cooks below, arrange the parboiled potato slices on the upper rack and roast them until lightly browned and tender, turning once during the cook for even color.
Cooking everything together like this keeps the prep moving and adds that live-fire flavor to every component of the pizza.
Prepping the Pizza Dough
For convenience, I used store-bought pizza dough from Trader Joe’s, which works great for a quick homemade pizza night. Let the dough sit at room temperature for about 30 to 60 minutes before shaping so it relaxes and becomes easier to work with.
Once ready, pull, stretch, roll, or toss the dough until you reach your desired shape and thickness. Transfer the dough to a lightly floured pizza peel or parchment if that is your preferred method.
Brush the surface lightly with olive oil, then spread on minced garlic and dollops of ricotta cheese to create the creamy white pizza base.
Assembling the Pizza
Once the dough is stretched and your white pizza base is ready, it is time to build.
Layer the sliced grilled chicken evenly across the dough, followed by the roasted potato slices and caramelized red onions. Finish with a generous layer of grated mozzarella cheese and fresh basil.
Try to distribute the toppings evenly so every slice gets a little of everything without weighing the pizza down too much.
Big Green Egg Setup for Pizza
Set up your Big Green Egg for indirect cooking using the convEGGtor (formerly the Plate Setter) with the legs facing down. Place your pizza stone on top and allow the entire setup to preheat thoroughly.
Bring the dome temperature up to 550°F and give the pizza stone plenty of time to heat soak. A properly heated stone is the key to getting a crisp crust instead of a soggy bottom. High heat is what gives Big Green Egg pizza that great wood-fired texture and flavor.
Slide the pizza on to the stone and cook for 10 minutes or until the crust is brown and crispy (you’ll know).
Finishing, Slicing, and Serving
Once the crust is golden brown and the cheese is melted and bubbling, carefully remove the pizza from the Big Green Egg. Let the pizza rest for a couple of minutes before slicing. This gives the cheese a chance to set and makes cleaner slices. Slice the pizza and serve immediately while everything is hot and crisp.
This pizza pairs perfectly with a simple salad, a cold beer, or a glass of Pinot Grigio if you are leaning into the white pizza vibe.
Chicken Potato White Pizza on the Big Green Egg
Equipment
- Pizza Peel
- pizza stone
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 tbsp Fresh Basil Sliced
- 1 tbsp Olive Oil
- 4 cloves Garlic, minced
- 1 tbsp 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.
