Directions

• Olive Oil Base:
• Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, and coarse salt​
• Smoked Chicken Thighs:
• Light your smoker and allow it to come up to a temperature of 200-220°F.
• Mix all dry rub seasoning ingredients thoroughly.
• Rub olive oil to fully coat the chicken thighs.
• Sprinkle the mixed seasonings all over the chicken thighs to ensure they are fully coated with rub.
• Lay your chicken thighs on the smoker rack and add smoker wood chips at the same time you add the meat. Apple, pecan, or cherry wood is ideal for this recipe.
• It is recommended to ensure there is enough wood every hour. Smoke your chicken thighs for 2 hours and rotate them to ensure they cook evenly.
• Total cooking time is 3 to 4 hours total depending on a variety of factors such as size of the thighs, temperature of the grill and outside, how windy it is, and how often you open the smoker lid which will let the heat out. Use an instant-read meat thermometer to check for an internal temperature of 165°F.
• Remove chicken from the smoker, allow to cool slightly and then remove the skin and peel the chicken from the bones into bite sized pieces
• Potato Salad:
• Peel and cut your potatoes into fourths, then boil the potatoes until tender.   Strain the water and let the potatoes begin to cool off a little.  
• Boil the eggs until hard boiled, peel the boiled eggs and slice them in half.  Put the whites in one bowl and the yolks in another bowl.
• With only hard boiled egg whites in one bowl, chop up the egg whites into small pieces. Leave the egg whites in the bowl until you are ready to mix it with the potatoes.
• With only hard boiled egg yolks in one bowl, crush them down with a fork until they are totally crumbled up.  Mix the mayonnaise with the egg mixture.   Add the mustard and continue mixing together.
• Season using Salt and Black Pepper.  HINT…  Then add a lot more black pepper.  The black pepper taste just gets into the mixture and has a welcoming taste once mixed with the potatoes.  Don’t worry, it won’t taste peppered once you mix it with the potatoes.
• With the potatoes still warm use a potato masher and mash the potatoes.  
• Add the chopped up egg whites to the potatoes and stir well.  Then add the egg mixture and stir well.  If you choose to add the dill relish, mix it in now and stir well.  
• Now there are two things that you will need to focus on at this point.1- Is the mixture stiff or is it creamy?  If it is stiff, add more mayo; however if it is creamy, then you nailed it.  2- Taste it to make sure it is seasoned enough.  Check for salt first; add more if you need. Then the second thing is to determine if you have enough black pepper.  Do you see it in the mixture?  If you don’t see it, add more!
• The DONC Pizza:
• Place the pizza stone in the oven.
• Heat the oven to 500°F.​
• Place a piece of parchment paper on the pizza paddle.
• Spread the dough out onto the parchment paper/pizza paddle until you reach your desired thickness.
• Lightly spread some of the olive oil base on top of the dough. Top with shredded mozzarella cheese.  
• Place sliced peeled smoked chicken and sliced smoked pork sausage.  
• Slide the pizza and the parchment paper onto the heated pizza stone.
• When the pizza is about half-way done, you can lift the pizza slightly up and remove the parchment paper and finish cooking the pizza.
• Cook for 6 – 8 minutes until done.​
• Remove and add small spoonfuls of the potato salad to the pizza and garnish with sliced green onions.  Serve immediately.