Sometimes you feel like a nut, sometimes you don't. Sometimes you make a BBQ Chicken Pizza and you just don't even care if you're nutty. This was one of those times. Let us revisit this pizza in RG's Greatest Hits.......
I made a nice dough, pressed it into a pan and let it proof. Topped it with smoked chicken, bbq sauce, red onions, jalapeño, bacon, pineapple, provolone, muenster, fresh mozz and Italian cheese blend.
Baked it on my Big Steel Keg indirect for about 30 minutes at 350°. Came out excellent!!