Directions

1. To make the bourbon peach BBQ sauce, heat the oil in a saucepan over medium heat. Add the jalapeño peppers and cook until softened, about 3-5 mins.
2. Stir in the bourbon and simmer for about 5 minutes to evaporate down a bit.
3. Add the peaches and mix well.
4. Add the rest of the ingredients and stir until fully combined. Once it starts to boil, reduce heat to simmer.
5. Simmer the sauce for 5-10 mins, until it thickens. Remove from heat and set aside.
6. For the alfredo sauce, melt the butter in a medium saucepan over medium heat.
7. Once melted, stir in the heavy cream and whisk until hot.
8. Add the grated parmesan and whisk until melted. Remove from heat and set aside.
9. For the chicken, preheat grill to medium-high heat.
10. Drizzle the chicken breasts with olive oil and season to taste with salt and pepper.
11. Place on the grill and begin basting with the bourbon BBQ sauce as they cook. Grill for 5-7 minutes per side, or until an internal temperature of 165°F is reached. Remove from grill and let rest before slicing.
12. To make the pizzas, preheat smoker or grill to 525°F.
13. Spread a few spoonfuls of the alfredo sauce onto each pizza crust.
14. Top with a few slices of mozzarella and some parmesan cheese.
15. Place some of the BBQ chicken slices on top along with a drizzle of the BBQ sauce.
16. Grill (or bake) for about 10 minutes, until the cheese is melted.
17. Add a drizzle of olive oil and some fresh basil. Slice and serve.