An hour and a half or so later (internal temp between 160-165F), success...
And it definitely passes the taste test!
Dough is ready...even though we later learned how to get it rolled out more evenly
Almost ready to come off the grill...
...had to use the gas cooker for the crust since the stone has to come up to temp slowly. Couldn’t do that with the chicken going this time, but we’ll get a heat deflector for next time or we could have covered it with foil I suppose. Regardless, it tasted great!
No pics after plating...it was consumed too fast!

Really happy that short of slaughtering the chicken and making the cheese, we learned how to make this meal entirely from scratch. Sauce, dough, etc...though we did buy most of the spices I suppose.
Not quite ready to live on an island and make our own meals, but at least we’re moving in the right direction.
Well, except for the weight loss! I’ve stagnated at ~17# down since my heart attack in June, but then again BBQ and pizza (combined this time) has never been on any diet plan I’m aware of!

The newness will wear off soon...and portion controls are easier than I thought. Will keep that moving in the right direction in that regard as well...