Your local pizzeria has nothing on this barbequed chicken pizza!
This barbecued chicken pizza is a perfect example of just how great pizza can taste when properly cooked on a grill. After all, the best tasting pizza traditionally is cooked in a wood-fired brick oven. Why then, would anyone want to cook a pizza any other way?
Even a frozen pizza tastes better when cooked over an open flame, although as easy as this barbequed chicken pizza is to make, I doubt you’ll be buying too many more frozen pizzas.
Although, I have to admit that a frozen pizza is a quick pizza fix.
I teamed up with Jack’s Frozen Pizza to create a method of doing just that and published it at my Examiner column. The next time you’re ready to cook a frozen pizza, why not give it a try on the grill. You can find out how to do it here:
Of course, we all know that anything homemade is best and this barbequed chicken pizza is a great place to get started with homemade pizza. Get the hang of this recipe and soon you’ll be experimenting with all kinds of combinations. There’s a pizza for every occasion!
- 4 boneless, skinless chicken breasts
- Extra-virgin olive oil
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup barbeque sauce
- 2 pounds homemade or store-bought pizza dough
- 1 cup tomato or marinara sauce
- 2 cups (8 ounces) grated smoked mozzarella cheese
- 1/4 cup roughly chopped fresh basil leaves
- Crushed red pepper flakes
- Prepare the grill for direct cooking over a medium heat at about 350°F to 450°F. (177°C to 232°C)
- Lightly coat the chicken on both sides with oil and season evenly with the salt and pepper. Clean and lightly oil the cooking grates. Grill the chicken skin side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and roughly chop. Toss lightly with the barbeque sauce.
- Cut the dough into 4 pieces. Lightly brush four 12-inch squares of parchment paper on one side with oil. Flatten each piece of dough on a sheet of parchment to create 4 rounds. Each round should be about 1/4 inch thick and 8-10 inches in diameter. Lightly brush the tops with oil. Let the rounds sit at room temperature for 5 to 10 minutes.
- Place 2 rounds on the cooking grate with the paper sides facing up. Grill over direct medium heat, with the lid closed as much as possible, until the dough is well marked on the underside, 2 to 5 minutes. Peel off and discard the parchment paper. Transfer the crusts to a work surface with the grilled sides facing up. Repeat with the other 2 rounds.
- Spread the tomato sauce over the crusts, and then add the chicken and cheese. Grill over direct medium heat until the cheese is melted and the bottoms are crisp, 2 to 5 minutes, rotating the pizzas for even cooking. Remove from the grill and add the basil and pepper flakes. Cut into wedges and serve warm.
Recipe courtesy of Weber’s on the Grill: Chicken and Sides cookbook.
Want to learn more about the book? Read my review.