Be sure to coat as much of the chicken as you possibly can with the olive oil and then the coarsely ground sea salt before setting it aside in the fridge to soak up as much of the saltiness as possible.
This opens up the pores of the chicken to allow flavor to get into the skin more easily.
About an hour before cooking, combine the rest of the ingredients for the dry rub and give both halves of the chicken a nice, deep massage with all of those savory ingredients.
Use it as liberally as you want to, because the more you use, the more flavor you pack in the chicken while grilling it, after applying the rub, let it set for an hour in the fridge.
In order to make the perfect chicken, your grill needs to be prepped as well.
Start out by lighting your charcoal in a coal chimney.
While the coals are getting nice and hot, soak at least two cups of your wood chips in water. Put coals to one side in the grill base.
Sprinkle the wood chips over the coals and place the two halves of your chicken on the grill skin side up and close the grill.
Cook chicken for 2 hours, turning over every 25 minutes or so.
Check temperature, and once it reaches 170 degrees, Slice chicken off the bone and place aside.
Next, make your home made pizza dough.
You will need to mix warm water, sugar, and yeast and let the yeast proof.
Make sure that the water is only about 100 degrees to keep it at the right consistency.
Once it has finished, roll the yeast in 1-2 Tbsp of flour at a time to keep it from being too sticky and unable to rise when being cooked.
Making the pizza on the grill might sound a bit strange, but it is really easy.
First things first, you will need about a pound of your pizza dough.
Get a rectangular baking sheet that will fit on the grill and stretch the dough thinly across it.
Your grill grates should be cleaned and coated with plenty of olive oil while hot using tongs and a paper towel.
Slide the dough directly onto the hot grate and close the grill for about 3 minutes.
Using tongs, lift the dough to make sure the bottom is light golden brown.
Flip the dough over and brush the cooked side with olive oil.
Add a light coating of your favorite kind of BBQ sauce, covering all but the outer inch of dough.
Sprinkle the pizza with some oregano, basil, and the grilled chicken.
Spread shredded cheese of your choice over all ingredients and close grill lid for another 3 to 5 minutes until cheese is adequately melted.
Brush edges of the crust with olive oil and sprinkle with garlic salt.
Remove pizza from grill and place on the baking sheet to cool.
Cut into slices and sprinkle with rosemary or oregano and plenty of Parmesan cheese.
Serve on plates while still hot and garnish with your favorite vegetables or fruits and an ice cold drink for the best combination of flavors you can ask for, straight out of your back yard.
Your guests and your taste buds are guaranteed to be amazed that this delicious pizza came off of the grill instead of a box.
You can add anything as a topping for this Smoked, Grilled BBQ Chicken pizza, including olives, onions, tomatoes, peppers, or even pineapple.
No matter what you do with your pizza, it is perfectly made and ready to eat.
Not only is this pizza crispy and healthier for you than store-bought pizza or the kind that comes from a delivery, but it is guaranteed to taste a lot better.