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).