Serves 5
30 min
BBQ Chicken Pizza on the Grill
Recipe GLPR93468f78d6bb70
Smoky grilled pizza topped with tender pulled BBQ chicken, smoked gouda, fresh mozzarella, jalapeños, red onion, and cilantro. Crispy on the outside with juicy, flavorful toppings, this pizza is cooked entirely on the grill for a delicious charred crust.
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Ingredients
2 small chicken breasts
1 cup BBQ sauce, divided
1/2 cup water
1 1/2 cups all-purpose flour
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon active dry yeast
1 cup smoked gouda cheese, shredded
1 cup fresh mozzarella cheese, shredded
1 jalapeno pepper, seeded and sliced
1/2 red onion, thinly sliced
1 bunch fresh cilantro, chopped
Oil for brushing and greasing
Directions
Combine chicken breasts, 1/2 cup BBQ sauce, and 1/2 cup water in a slow cooker. Cook on low for 6 hours until chicken is very tender.
Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir in remaining 1/2 cup BBQ sauce. Cook on low for an additional 1 hour. Set aside and keep warm.
In a mixer bowl, combine flour, warm water, sugar, salt, and shortening. Mix on medium speed until ingredients begin to incorporate, then add yeast. Continue mixing until dough comes together. Gradually add additional flour 1/2 cup at a time while the dough hook is running, until dough forms a smooth ball that pulls away from the sides of the bowl, using approximately 2 1/2 cups flour total. Knead for 5 minutes until dough is smooth and elastic.
Let dough rest for 5-10 minutes while you prepare the remaining ingredients. Shred both cheeses together, seed and slice the jalapeño, slice the red onion into thin rings, rinse and chop the cilantro, and set all ingredients aside.
Preheat your grill to medium heat (approximately 375-400°F). Divide dough in half and roll each into a round pizza shape approximately 1/4 inch thick.
Brush one side of the first dough round lightly with oil. Place oiled-side down on the oiled grill grates and close the lid. Cook for 3-4 minutes until the bottom develops a firm, golden crust.
Using a metal spatula, carefully flip the crust. Immediately spread a thin layer of BBQ sauce over the grilled side, leaving a 1/2-inch border. Sprinkle smoked gouda evenly over the sauce, then distribute half of the shredded BBQ chicken. Top with half of the sliced jalapeños and red onion, then sprinkle with half of the mozzarella and cilantro.
Close the grill lid and cook for 3-4 minutes more until the cheese melts, the bottom crust is crispy and charred at the edges, and all toppings are heated through.
Using a metal spatula, remove the pizza from the grill and transfer to a cutting board. Repeat steps 6-8 with the remaining dough and toppings. Slice both pizzas and serve immediately.
