Grill this BBQ chicken pizza for the crispiest crust

Grill this BBQ chicken pizza for the crispiest crust

Prep Time

30 minutes

Cook Time

40 minutes

Serves

-  

Pizza is one of the most fun things you can cook at home. Slapping, rolling and flattening the dough – or pretending you actually know how to toss it in the air – is delightful. And there’s something about putting toppings on a pizza that’s just reminiscent of childhood.

The problem with making pizza in a home oven, is that – unless for some reason you happen to have a commercial pizza oven in your kitchen – it’s impossible to get the crust as crispy as you want it without burning the pizza.

The unlikely solution? Grill your pizza.

Grilling your pizza will allow it to cook at right around 550°F, which is the sweet spot to create crust that’s crispy on the outside and soft and airy on the inside.

If you follow this recipe, on top of that perfect crust will be BBQ chicken, cheese, bacon and veggies for a pizza that’s sweet, savory and smoky all at once.

*Recipe and photo by Jessica Gavin via Thanksgiving.com

Ingredients

  • 1 pound pizza dough
  • For dusting dough raw all-purpose flour
  • For brushing on grill and pizza olive oil
  • 1/2 cup barbecue sauce, more as needed
  • 1/2 cup smoked gouda, cut into thin strips
  • 1 1/2 cups mozzarella, shredded (reserve 1/2 cup to add to top of pizza)
  • 1 roma tomato, thinly sliced
  • 1/2 cup green bell peppers, thinly sliced
  • 1/2 cup red onions, thinly sliced
  • 1/2 cup corn, cooked
  • 2 slices bacon, cooked, diced
  • 1 cup chicken breasts, cooked, sliced and tossed in BBQ sauce if desired
  • 2 green onions, thinly sliced
  • As needed kosher salt
  • As needed black pepper, freshly ground

Preparation

  • 1 If using a store-bought pizza dough, allow the dough to come to room temperature for 30 minutes on a floured piece of parchment paper or cutting board. On a floured piece of parchment paper in a sheet pan, stretch or roll out the dough to about 12 inches in diameter. Make sure the bottom of the dough is floured and is not sticking to the paper.
  • 2 reheat barbecue grill to have all burners on medium high heat, or direct heat if you are using charcoal (try to target 550°F). Clean and then oil the grill with olive oil to help prevent sticking of the dough. Brush the top of the dough with olive oil. Use the parchment paper to transfer the dough olive oil side down onto the grill; work quickly to stretch the dough into a circle before it sets on the grill. Close the grill for 2 minutes, open the grill and check if the bottom has browned and no longer sticks to the grill. The dough may look bubbly. Cook for 1 to 2 minutes uncovered if needed.
  • 3 Turn all of the burners heat down to medium low. Flip the dough over and work quickly to add the BBQ sauce, Gouda, 1 cup mozzarella, tomato, bell pepper, onion, corn, bacon and chicken toppings and 1/2 cup mozzarella on top. Cover and cook for 4 to 5 minutes, until the cheese has melted. Check the bottom of the crust halfway through to make sure it's not burnt. Transfer pizza to a cutting board and cut into 8 slices and serve immediately.

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