Grilled BBQ Chicken Pizza
Got leftover BBQ chicken? Gather your pizza “fixin’s” and get ready for some grilling fun! Whether you decide to make your own dough from scratch, use a packaged crust or pre-made fresh dough like I have, grilling adds an extra element of summery flavor to your pies.
Yield: 1 large pizza
Yield: 1 large pizza
Servings: 2 to 3
Ingredients
Crust
- 1 pound fresh whole wheat pizza dough at room temperature allow about 30 minutes
- Whole wheat flour
- Olive oil not extra-virgin
Toppings
- 1 tablespoon olive oil not extra-virgin
- 1 large onion sliced
- 2 large bell peppers any color, sliced
- About 1/2 cup warm all-natural BBQ sauce like Sweet ‘n Tangy BBQ Sauce or store-bought
- About 2 cups chopped leftover BBQ chicken tossed with 1 tablespoon additional BBQ sauce
- About 4 ounces cheese such as mozzarella, cheddar, cheddar-jack, Colby, etc.-pre-shredded if desired
Instructions
- In a large pan over medium-high setting, heat 1 tablespoon olive oil. Sauté onions and peppers for about 8 minutes or until softened and caramelized. Set aside. Grate or shred cheese. (unless using pre-shredded)
- On a lightly floured baking sheet or large cutting board, roll dough out into a rectangle. (approximately 18” x 12” or to desired thickness) Lightly brush dough with olive oil.
- Preheat grill to medium setting and prepare for direct and indirect heat. Carefully transfer dough to direct heat side of grill, oil-side down. (Crust will lose some of its shape-no worries.) Grill until crust is lightly browned, about 3 minutes. Lightly brush top of crust with olive oil.
- Turn crust over and transfer to indirect heat. (If crispier crust is desired, grill for about 3 minutes before moving to indirect heat.)
- Spoon about 1/2 cup BBQ sauce (or as much as desired) evenly onto crust, leaving a 1/2-inch border. Top with onions, peppers and chopped chicken. Sprinkle with cheese. Close cover.
- Grill for about 5 minutes or until crust is crispy, onions, peppers and chicken are hot and cheese is melted. With a spatula, transfer pizza to a pan. Cut into pieces.
Notes
Make Ahead and Storage Tips: to keep dough from becoming soggy and to make it easier to transfer, it’s best to assemble pizza on the grill. Pizza may be reheated in a 325 degrees F oven for about 10 minutes or until hot. Pizza may also be frozen, tightly wrapped for up to 4 months.
Fresh Pizza Dough: is available at natural food stores like Whole Foods, Trader Joe’s and many supermarkets. If you prefer, you may also choose a packaged crust such as all-natural Rustic Crust (shelf-stable), or look for one of the healthy frozen crusts now available such as Udi’s Gluten-free Pizza Crusts. Bob’s Red Mill also makes a great pizza crust mix.
Don’t have BBQ Chicken? Any leftover cooked chicken will do. Just toss chicken in some extra BBQ sauce for additional flavor,
Healthier BBQ Sauces: brands I recommend without high fructose corn syrup and other undesirable additives are Annie’s Naturals and Trader Joe’s. Or make your own by trying my Sweet ‘n Tangy BBQ Sauce…quick, easy and delicious!
Looking for a fantastic BBQ chicken recipe? Try my Sweet 'n Tangy BBQ Chicken!
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