Creamy Chicken and Potato White Pizza on the Big Green Egg

My wife has always preferred white pizza—no tomatoes—so I embraced that and created this Chicken Potato White Pizza on the Big Green Egg. It’s a grilled, wood‑fired pizza topped with tender grilled chicken, thinly sliced Yukon Gold potatoes, caramelized red onion, ricotta and mozzarella, and fresh basil.

If you normally make red‑sauce pies on the Big Green Egg, this white pizza is a welcome change. The combination of a crisp crust, creamy ricotta base, and live‑fire flavor makes for an exceptional pizza. Pour a glass of Pinot Grigio, heat up the Egg, and try this version that could become a new favorite.

Prepping the Chicken and Potatoes

Begin by seasoning boneless skinless chicken breasts generously with dried basil and garlic salt.

Thinly slice Yukon Gold potatoes—use a mandolin if you have one for uniform slices. Parboil the slices for a few minutes until they just begin to soften; avoid fully cooking them. Drain thoroughly and toss lightly with olive oil. This ensures the potatoes finish tender on the pizza without being raw in the center.

Preparing the Red Onions

Thinly slice a red onion, then sauté it in olive oil with minced garlic over medium heat. Cook slowly, stirring occasionally, until the onions soften and caramelize.

If the skillet dries out, add a splash of water to keep the onions moist and avoid burning. Patient, well‑caramelized onions add sweet depth that complements the creamy white pizza toppings.

Cooking the Chicken and Potatoes

Set the Big Green Egg for direct cooking and preheat to 450°F.

I used a two‑tier rack system so the chicken and potatoes could cook simultaneously. Place the seasoned chicken on the lower grate and grill about 5 minutes per side, or until an instant‑read thermometer registers 160°F. While the chicken cooks, arrange the parboiled potato slices on the upper rack and roast until lightly browned and tender, turning once for even color.

Cooking everything together keeps the process efficient and layers live‑fire flavor into every component.

Prepping the Pizza Dough

For convenience you can use store‑bought dough. Let it rest at room temperature for 30–60 minutes so the gluten relaxes and the dough is easier to shape.

Stretch, roll, or toss the dough to your desired size and thickness, then transfer it to a lightly floured peel or parchment. Brush the surface lightly with olive oil, spread minced garlic, and dot with ricotta to create the creamy white base.

Assembling the Pizza

With the dough prepared, assemble the pizza: layer sliced grilled chicken evenly, add roasted potato slices and the caramelized red onions, then finish with shredded mozzarella and fresh basil.

Distribute toppings evenly so each slice has a balance of flavors without overloading the crust.

Big Green Egg Setup for Pizza

Set the Egg for indirect cooking using the convEGGtor (formerly the Plate Setter) with the legs facing down. Place a pizza stone on top and allow it to preheat thoroughly.

Bring the dome temperature up to 550°F so the stone soaks heat. A properly heated stone is essential for a crisp crust. Slide the pizza onto the stone and cook about 10 minutes, or until the crust is golden and the cheese bubbles.

Finishing, Slicing, and Serving

When the crust is golden and the cheese is melted, remove the pizza from the Egg and let it rest for a couple of minutes so the cheese settles. Slice and serve while hot for the best texture and flavor.

This pizza pairs well with a simple salad, a cold beer, or a chilled glass of Pinot Grigio to complement the creamy, savory toppings.