Smoked Chicken Caprese Pizza

Pizza is pretty much a guaranteed win with kids, but it doesn’t have to be greasy, heavy, or covered in pepperoni.  This smoked chicken caprese pizza is a lighter take that combines crispy crust, pesto, fresh mozzarella, tomatoes, basil, and smoky chicken into a meal the whole family can enjoy.  It takes a little time because of the chicken and resting, but most of that time is hands-off.  You can make it even easier by using rotisserie or leftover grilled chicken.  If you’re making my Whole Smoked Chicken recipe, this is a great way to turn leftovers into a completely different meal the next night.  

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Ingredients:

2 bone-in chicken thighs (about 1 pound)

1 fresh, pre-made pizza crust 

3 TBSP of jarred pesto

8-10 large basil leaves, sliced into ribbons

8 cherry tomatoes, sliced lengthwise

.5 LB of mozzarella cheese, cut into cubes

1-2 TBSP of Italian seasoning

Balsamic glaze

Olive oil

Recipe:

  1. Preheat your smoker to 250 degrees.

  2. Pat your chicken thigh dry with a paper towel, then season with olive oil and Italian seasoning.

  3. Place the chicken thigh on the smoker and cook until it reaches an internal temperature of 175.  

  4. When the chicken reaches 175 degrees, remove it from the smoker and let it rest until it is comfortable to handle (about 45 minutes), then slice it into small pieces.

  5. Roll out your pizza crust on the pizza pan you’ll be cooking on, and let it come to room temperature for about 30 minutes.

  6. Preheat your oven to 400 degrees.

  7. Slice your cherry tomatoes, mozzarella, and basil, then set aside.

  8. Spread the pesto evenly over the pizza crust, then top with cherry tomatoes, chicken, basil, and mozzarella.

  9. Bake for about 20 minutes, then remove from the oven and let cool for 5 minutes.  Enjoy!