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Per serving
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- 1
Fire up the grill
Get your grill going to medium-high and set up two zones — one side over direct heat, one side with the burners off (or coals raked to one side) for indirect. Scrape the grates clean and oil them well so the dough doesn't stick. Grab a cold drink while it heats.
- 2
Stretch the dough
Stretch the pizza dough out into a rough 12-inch round on a lightly oiled sheet pan — don't stress about it being a perfect circle, rustic looks better anyway. Brush both sides with the olive oil. While you're at it, chop the red onion, cube or shred the cooked chicken, and toss the chicken with a couple spoonfuls of the barbecue sauce.
- 3
Grill the crust
Lay the dough straight onto the direct-heat side of the grate. Close the lid and cook 2 to 3 minutes, until the bottom has grill marks and the top is bubbling up. Flip it over with tongs — the grilled side is now your top.
- 4
Load it up
Slide the crust over to the indirect side. Spread the rest of the barbecue sauce over the grilled top, leaving a half inch bare around the edge. Scatter on the onion, then the chicken, then blanket the whole thing with the mozzarella.
- 5
Melt and finish
Close the lid and cook 4 to 6 minutes, until the cheese is fully melted and the bottom is crisp and golden. Peek underneath so it doesn't scorch — slide it to a cooler spot if it's browning too fast. Pull it off, scatter fresh cilantro over the top, slice, and eat.
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Grilled BBQ Chicken Pizza
Created by: BackyardGrillCo
Ingredients
- 1 lb pizza dough
- 2 tbsp olive oil
- 3/4 cup barbecue sauce
- 1 red onion
- 1 cup chicken breast
- 2 cup mozzarella cheese
- cilantro
Instructions
- Fire up the grillGet your grill going to medium-high and set up two zones — one side over direct heat, one side with the burners off (or coals raked to one side) for indirect. Scrape the grates clean and oil them well so the dough doesn't stick. Grab a cold drink while it heats.
- Stretch the doughStretch the pizza dough out into a rough 12-inch round on a lightly oiled sheet pan — don't stress about it being a perfect circle, rustic looks better anyway. Brush both sides with the olive oil. While you're at it, chop the red onion, cube or shred the cooked chicken, and toss the chicken with a couple spoonfuls of the barbecue sauce.
- Grill the crustLay the dough straight onto the direct-heat side of the grate. Close the lid and cook 2 to 3 minutes, until the bottom has grill marks and the top is bubbling up. Flip it over with tongs — the grilled side is now your top.
- Load it upSlide the crust over to the indirect side. Spread the rest of the barbecue sauce over the grilled top, leaving a half inch bare around the edge. Scatter on the onion, then the chicken, then blanket the whole thing with the mozzarella.
- Melt and finishClose the lid and cook 4 to 6 minutes, until the cheese is fully melted and the bottom is crisp and golden. Peek underneath so it doesn't scorch — slide it to a cooler spot if it's browning too fast. Pull it off, scatter fresh cilantro over the top, slice, and eat.