Grilled Barbecue Chicken Pizza

Grilled BBQ Chicken Pizza

I realize that school is back in session, but all these posts about fall foods and apple picking have got to stop. Because seriously, people, it's not even September and you're breaking out the sweaters. And drug stores, we need to chat, too, because I've got a good six weeks left on my calendar before I'll be ready to talk about plastic pumpkins. Around here we're still out in the yard until twilight, swatting away mosquitoes and practicing our tee-ball swings. And, yes, we're still grilling.

It took me awhile to jump on the grilled-pizza bandwagon, and now I'm wondering what took me so long. Tangy barbecue sauce, pungent onions, stringy mozzarella, chunks of grilled chicken. Those are some of our favorite pizza toppings, and when they're piled on smoky, chewy dough they become even more delightful. Pair a slice of this pizza with your favorite bottle - beer or wine - and enjoy the last few nights twinkling with fireflies. And since school has started back just wait until after the kids are put to bed. There's nothing wrong with a little you time.

Grilled BBQ Chicken Pizza

Grilled Barbecue Chicken Pizza
Adapted from The Kitchn and Sara Moulton
Makes two pizzas, 2 to 4 servings
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One recipe of The Kitchn's thin-crust pizza dough
1 cup grilled or roasted chicken, cut into chunks or shredded
1 cup barbecue sauce
1/2 of a large white onion, chopped
1 large red bell pepper, chopped
1 cup shredded mozzarella cheese
Olive oil for brushing

1. Make pizza dough. Once ready and divided in half, put each piece onto parchment paper. Press into a thin, roundish shape and brush top with olive oil.
2. Prepare all toppings and have them on hand. Once you start cooking the dough the process goes quickly.
3. Heat grill to high on one side, medium on the other. Put oiled side of dough down onto hot side of grill. Brush top with olive oil and let cook about two minutes. Flip dough onto cooler side of grill. (If you're unable to prepare two sides of a grill simply reduce the heat when you flip your dough.)
4. Spread dough with half of barbecue sauce. Top with half of chicken, onion, pepper and cheese. Cover and let cook until cheese is melted and bottom of dough is golden brown, three to five minutes. Slide onto cutting board and let cool slightly before cutting and serving.
5. Repeat with other piece of dough and remaining toppings.

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