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Controlled pour dispenser — drizzle olive oil without glugging
LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
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preheat grill for medium heat and lightly oil the grate. mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated. roll dough onto a work surface and cut in half to form 2 rectangles. brush the top of each rectangle with olive oil. place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. brush the tops of each dough with oil and flip. spread the remaining barbeque sauce over each crust; top with chicken, colby-monterey jack cheese, and tomatoes. close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. remove pizza from grill and cool before slicing, 2 to 3 minutes.