Grilled BBQ Chicken Pizza (Printable Version)
Smoky grilled chicken, tangy BBQ sauce, melted mozzarella and gouda on a crispy grilled crust.
# Ingredient List:
→ For the Grilled Chicken
01 - 1 medium boneless, skinless chicken breast (about 8 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika
→ For the Pizza
06 - 1 prepared pizza dough (12 inches, store-bought or homemade)
07 - 1/2 cup BBQ sauce, plus extra for drizzling
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup shredded smoked gouda cheese
10 - 1/3 red onion, thinly sliced
11 - 1/4 cup fresh cilantro leaves, chopped
12 - Olive oil, for brushing
# How to Make:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Brush chicken breast with olive oil, then season with salt, pepper, and smoked paprika. Grill for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - On a floured surface, roll out pizza dough to a 12-inch round. Brush one side lightly with olive oil.
04 - Place dough, oil side down, directly onto grill grates. Grill for 2-3 minutes until grill marks appear and dough sets. Brush the top side with olive oil, flip, and grill 1-2 minutes more. Remove from grill.
05 - With the grilled side facing up, spread BBQ sauce evenly over the crust. Layer with mozzarella, gouda, grilled chicken slices, and red onion.
06 - Return pizza to grill, close lid, and cook for 5-7 minutes until cheese is melted and bubbly.
07 - Transfer pizza to a cutting board. Drizzle with extra BBQ sauce and sprinkle chopped cilantro on top. Slice and serve immediately.
# Expert Tips:
01 -
- The smoky grilled crust takes this pizza to a completely different level than anything that comes out of your oven
- It comes together faster than delivery and everyone can customize their own toppings
02 -
- Working quickly when flipping the dough is crucial because the heat from the grill continues cooking it fast
- A pizza stone or grill-safe pan makes the process much less stressful if you are worried about the dough falling through the grates
03 -
- Letting the grilled chicken rest for at least 5 minutes before slicing keeps it incredibly juicy
- A light dusting of cornmeal on the peel or baking sheet helps prevent any sticking disasters