Grilled BBQ Chicken Pizza
INGREDIENTS:
- 1 pound pizza dough raw
- all-purpose flour for dusting dough
- olive oil for brushing on grill and pizza
- ½ cup barbecue sauce
- 1 ¼ cups mozzarella shredded
- ½ cup smoked gouda shredded
- ⅓ cup roma tomato, ¼-inch thick slice
- ⅓ cup green bell peppers, ¼-inch thick slice
- ⅓ cup red onions, ¼-inch thick slice
- ½ cup corn fresh, canned or defrosted frozen
- 2 slices bacon cooked, diced
- 1 cup cooked chicken breast ¼-inch thick slice
- ¼ cup green onions thinly sliced
DIRECTIONS:
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On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
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Make sure the bottom of the dough is floured and not sticking to the paper.
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Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
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Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
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Brush the top of the dough with olive oil.
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Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
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Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly.
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Cook for an additional 1 to 2 minutes uncovered if needed.
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Turn all of the burners heat down to medium-low.
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Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
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Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
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Check the bottom of the crust halfway through to make sure it doesn’t burn too much.
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Top pizza with sliced green onions and more barbecue sauce if desired.
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Transfer pizza to a cutting board and cut into 8 slices, serve immediately.
© Recipe courtesy of Jessica Gavin.
JULY WINE CLUB:
Thelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa
MELLOW WINE STYLE
This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.
WINE DETAILS:
- Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
- Analysis: 14% alcohol / volume
- Residual Sugar: 2.2 g/l
- pH: 3.51
- Total Acid: 5.4 g/l
- Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)
VITICULTURAL PRACTICES:
- Rootstock: 101-14, R99
- Soil Type: Tukulu / Glenrosa
- Age of Vines: Planted 2004-2006
- Trellising: Vertical Hedge
- Pruning: 2-bud spurs
- Yield: 11.8 tons per hectar
- Irrigation: Supplementary drip
- Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
- Grape Sugar: 23.8-25.1ºBalling
- Acidity: 5.48 g/l – 7.18 g/l
- pH at Harvest: 3.45-3.48
WINEMAKING PRACTICES:
- Yeasts: NT50 / Alchemy 3 / ICV Gre
- Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
- Wood Maturation: 18 months in older French Oak barrels
ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.
Information and Photos © Thelema Mountain Vineyards – All Rights Reserved.
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