I’ve spent the last few times with my Big Green Egg #BGE playing with versions of roasted chicken. Spatchcock is the style but the flavours have moved from tequila lime and paprika garlic to the classic BBQ sauced.

Two things I have found out. The best,  juiciest chicken comes out when cooked on a stone, and second the quick sear before serving gives you the crispness that you’re looking for when you steal that piece of skin.

So why you ask is there a picture of a pizza here? The chicken was Monday night; the pizza was the leftover night! I have a tendency to cook past the serving requirements but I hate waste. So the experimentations have resulted in soups, wraps, salads, sandwiches and the best of all, pizza.

I have a wonderful bread dough recipe. Easy, tasty and works well as the crust on a pizza, so I thought I would share. This makes 2

4 cups All Purpose flour (keep extra for dusting)

4 cups Semolina flour

2 packages traditional yeast

3 tbsp. Honey

2 tbsp. fine salt

2 tbsp. garlic powder

3 tbsp. dried chopped onions

3 cups tepid water (note: if the water is too hot it will kill the yeast. It should be around body temperature.)

Measure out water and add honey to it and stir. Add yeast and wait till it foams.

Mix all the dry ingredients in a large bowl and make sure they are well incorporated.

Slowly work in your water and yeast combination with your hands. Judge the consistency. If it’s too sticky dust in some more flour, too dry add a little extra water. Work it till you have a smooth cohesive very large ball.

Sprinkle flour on your work surface and kneed the dough for 4 to 5 minutes.

At this point I divide the dough in two and place each in an oiled and floured bowl to rise.

Here’s a trick. Take plastic wrap, spray one side with cooking spray or just oil it with a brush. Put that side against towards the dough to cover. Then cover with a cloth. This way the dough wont sticks to the plastic when it rises and protects the cloth.

Place the covered bowl in a draft free area. I use my cold oven. It’s warm in there and the dough won’t be disturbed.

Wait an hour to an hour and a half for the rise.

Take out the dough, dust your work surface with flour, and kneed it again. Maybe a minute then back in the bowl covered for a second rise. Another hour or so.

When done for can either make bread, focaccia, or pizza with what you have created.

And if you have left over BBQ’d chicken, all the better.

Mine has a homemade tomato base, Gouda, bocconcini, jalapenos, red onion and the pulled remnants of the chicken from the night before.

I have baked this bread inside and outside. Same with the pizza. If you can do it on your grill or #BGE all the better to add a little smoke because we all know, a little smoke and fire makes everything better!

Be well and eat well

Scott