We recently made bbq'd pizzas on the Big Green Egg for a summer time party. My friend had asked me if I had ever had Buffalo Chicken pizza (bbq chicken pizza was all ready on the menu) as we were shredding chicken the night before. I also used store bought pizza dough (gasp!) from Trader Joe's–it was great! We're luckly to have a TJ's located a couple miles away in Burien (we'd be luckier if we had one in West Seattle).
Here's what I did to create what I thought was the POTN (pizza of the night):
Take dough and knead a couple times on a floured surface. Put dough in a bowl with lightly greased with olive oil and let it sit for 30-60 minutes.
I like to cut the dough in half (one Trader Joe's' pizza ball = 2 pizza's).
Roll out dough on floured surface.
Drizzle lightly Frank's Sauce for Wings with a little drizzle of Olive Oil. Use a brush to distribute the sauce. Keep the sauce light–a little Frank's goes a long way!
The night before, I mixed just enough Franks Hot Sauce to moisten a rotisserie chicken (after shredding the chicken).
Top the pizza with some mozzarella cheese–I didn't go "too crazy" with the mozzarella.
Add some chicken.
Top with some blue cheese crumbles and green onions. Salt and pepper.
Bake on the Big Green Egg at around 600 on a pizza stone OR in your oven at about 450 degrees on a pizza stone doing all the "usual steps" such as sprinkling stones with corn meal… you know the drill.
I wish I had a better picture for you–all I could capture where a couple slices before they were gobbled up. If you like hot wings and pizza–you'll love this!
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