BBQ Chicken Pizza made easy with our grilling recipe.
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1 (10-ounce) can refrigerated pizza crust
- 1/2 cup hickory smoke barbecue sauce
- 2 (6-ounce) packages grilled boneless, skinless chicken breast strips
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- Garnish: chopped fresh parsley
- Hickory smoke barbecue sauce
For even more flavorful homemade treat, sprinkle pizza with chopped cooked bacon and chopped fresh cilantro before adding the cheese.
Prep Time: 10 minutes
Cook Time: 10 minutes
Bake: 24 minutes
Yield: Makes 6 servings
Preparation for BBQ Chicken Recipe
Sauté first 4 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until vegetables are tender. Drain well.
Unroll pizza crust; press or pat into a lightly greased 13- x 9-inch pan.
Bake crust at 400° for 12 to 14 minutes. Spread 1/2 cup barbecue sauce evenly over top of pizza crust in pan. Arrange chicken strips evenly over barbecue sauce, top with onion mixture, and sprinkle evenly with cheese.
Bake at 400° for 8 to 10 minutes or until cheese melts. Garnish, if desired. Serve with extra sauce for dipping.
Serve BBQ Chicken Pizza
Make Yor Own Pizza Dough
This is just one of the many ways you can make pizza on your grill. The real key to making pizza boils down to two things one being the temperature that your grill can reach and two being the dough style that you make. Most grills can reach at least 450 degrees but few can reach the 500 degree range and sustain that for long periods of time. The dough itself is of particular concern there are a number of great recipes that use yeast and flour and of course a water mix. Even though we use a refrigerated pizza dough for this recipe because of the timeframe we can always look to options that improve the end results.
If you're feeling adventurous then we got a simple basic recipe for making fresh pizza dough that will step up your pizza making skills. Keep in mind doing these steps takes time. So if you plan on making your own dough you will need at least 24 hours to make the dough ahead of time which really perfects it for your grill. See how we do it below:
- 2 Cups Flour
- 1 Tablespoon Dry Yeast
- 3/4 Cup of Warm Water
- 1-1/2 teaspoons salt
We start by placing a little hole in the middle of the flour. We add in the warm water slowly. But before we do that we mix in the yeast slowly until it's dissolved. Afterward we start in the water and begin mixing in the other ingredients the salt and the rest of the water. We continue mixing the ingredients until they become sticky. Now we form a nice round ball. We put the entire ball in a large dish and cover with plastic wrap or a nice muslin towel. The wrap or towel needs to hold tight to the container. Following the wrapping we place the bowl in the standard refrigerator section for proofing. Proofing is just the period we use to allow the dough to rise and expand.
The dough will sit in the fridge for a minimum of 2 hours. I like to make my dough in the evening then hold it overnight to make the pizza the next day. Once the dough has risen we toss a little flour on a cutting board and roll out the dough on top. We talk a little extra virgin olive oil and coat the outside. We take a rolling pin and start flattening the dough into the shape we want. We'll be making a 10-14 inch pizza so we'll work out the dough until it reaches about 14-15 inches in square. We'll start to round the pizza by hand and pull out the center pieces until we make it completely round.
Following the rounding piece we begin layering on the sauce with a ladle. We follow that with our cheese and our vegetables and meat segments. Once all the toppings are complete we need to slide the pizza onto a a tray that will heat up or a pizza stone. I don't have a pizza stone so I use a large pan coated very thinly with the extra virgin olive oil I will add the pizza and close the lid on the grill. In about 5 minutes I will turn the pizza about one quarter the way around. Next I close the lid and after another 5 minutes or so I turn the pizza again. Somewhere around 12 minutes in I begin lifting the edges of the pizza to determine if it has cooked through. When the pizza is completely done I pull it out and let it rest about 2 minutes before cutting it into pie sections.
I hope this helps you create the pizza you want.
This product was added to our catalog on Wednesday 20 September, 2017.