Spring has finally sprung! It’s time to fill the propane tank or stock up on the briquettes, scrub down the grill grates, call your family and friends over, and crank that grill-baby up to high heat!
Cox’s “Chef 2 Go,” Nick Rabar, and our favorite BBQ-master, the Preppy Pig himself, Pat DeSocio, paired up to work up a little grilling magic for you. Of course, when you invite the Preppy Pig over to BBQ, he does not come alone. Check out the smokin’ accessory he brought in the video, then print down this recipe and yours will be the coolest cookout on the block this weekend!
And be sure to take note of the Preppy Pig’s own new BBQ sauce, soon to be available in stores everywhere!
Enjoy!
RECIPE:
Smoked Chicken & Fontina Pizza, Serrano Peppers, Sweet Corn, BBQ, Green Onion
Yield: 1 Pizza
INGREDIENTS:
2 ounces Olive Oil
1each Your favorite pizza dough, 8oz.
2/3 cup Pizza Sauce
1.5 ounce Smoked Chicken
2 strips Applewood Bacon, Fully Cooked and Course Chopped
4 ounces Fontina Cheese, Shredded
2ounces Mozzarella Cheese. Shredded
1ounce Roasted Serrano Peppers
1ounce Fresh Shucked Corn
1/8 each Red Onion, Julienne
2ea. Scallions Julienne, Soaked in Ice Water
1ounce Preppy Pig BBQ Sauce
METHOD:
Clean grill and preheat on high. On a oiled cutting board, stretch pizza dough until thin (approx. 14inch in circumference) Oil grill and allow black smoke to dissipate. Place dough directly on grill and allow to sit for about 1 minute. Check to make sure it is not blackening too quickly (different grills cook at different heats). Once the dough develops dark marks, rotate 90 degrees to create the same grill marks. When the dough has color and is starting to crisp, flip the dough over and turn the heat down to low. While the dough is on the grill, add pizza sauce, chicken, red onion, bacon then top with cheese. Once cheese is added, add Serrano peppers, corn & BBQ. Close the grill top and allow pizza to cook on low heat until bottom crisps to golden brown and cheese has fully melted. Garnish with fresh julienne scallions.
