Description
Enjoy a smoky and flavorful Grilled BBQ Chicken Pizza that combines tender shredded chicken tossed in tangy BBQ sauce, melted mozzarella and Gouda cheeses, and thinly sliced red onions on a crispy grilled pizza crust. Perfect for summer barbecues or a delightful outdoor cooking experience, this recipe delivers a delicious twist on classic pizza using your grill for a charred, smoky finish.
Ingredients
Scale
Pizza Base
- 1 premade pizza dough (from the grocery store), room temperature
Toppings
- 1 ½ cups cooked chicken, shredded
- ½ cup plus 2 tablespoons BBQ sauce, divided
- 1 ¼ cups shredded mozzarella cheese, divided
- 1 ¼ cups shredded Gouda cheese, divided
- ½ cup thinly sliced red onion
- Fresh cilantro, for garnish
Instructions
- Prepare the Dough: On a floured pizza stone or rimless baking sheet, stretch the pizza dough into your desired shape. Let it rest for 10 minutes, then stretch again to your preferred size and thickness.
- Preheat and Grease Grill: Preheat your grill to high heat. Make sure to grease the grill grates well using nonstick spray or oil to prevent sticking.
- Grill the Dough: Place the stretched dough directly onto the hot grill grates, close the lid, and cook for 5 minutes. This will give the crust a lightly charred, crispy base.
- Flip and Add Base Toppings: Remove the dough from the grill and carefully flip it so the grilled side is facing up. Brush the grilled surface with ½ cup of BBQ sauce, then sprinkle half of the mozzarella and Gouda cheeses evenly over the sauce.
- Prepare Chicken Topping: In a bowl, mix the shredded cooked chicken with the remaining 2 tablespoons of BBQ sauce. Spread this chicken mixture evenly over the cheese layer on the pizza.
- Add Remaining Toppings and Grill: Top the chicken with the thinly sliced red onions and then sprinkle the remaining mozzarella and Gouda cheeses on top. Place the pizza back on the grill and cook for an additional 4-5 minutes, or until the crust is fully cooked, and the cheese is melted and bubbly.
- Serve: Remove the pizza from the grill and let it rest for a few minutes. Garnish with fresh cilantro before slicing and serving.
Notes
- Make sure to keep the grill lid closed while cooking to maintain high heat and achieve a nice crust.
- Use room temperature dough for easier stretching and better texture.
- Grilling times may vary depending on your grill’s heat—watch closely to avoid burning.
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce before serving.
- Fresh cilantro can be substituted with fresh parsley or basil if preferred.
