The flavor and texture of grilled pizza is something that is not to be missed. Not only does the grill impart a smoky taste, but the crust takes on a texture that is light and fluffy, and slightly crispy on the outside. Since the heat is high, the pizza takes no more than five minutes to cook, from the time that the dough hits the grill. That's a win-win-win.
Barbecue chicken pizzas are a wonderful combination of sweet and savory. If you want to make the process as speedy as possible, feel free to use a rotisserie chicken and store-bought barbecue sauce. However, if you have about 10 extra minutes, consider making this homemade sauce. It gets its smokiness from smoked paprika and extra flavor from Worcestershire sauce and spicy brown mustard.
When grilling pizzas, one of the tricks is having everything ready before putting the dough on the grill. The cooking process goes quickly and you don't want to be scrambling around the kitchen while your dough is starting to puff up beautifully on the grill.
Grilled barbecue chicken pizza
The barbecue sauce:
- 1/2 cup (packed) brown sugar
- 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 1 tablespoon spicy brown mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 store-bought portions pizza dough (2 pounds total)
- 5 ounces fresh mozzarella, sliced
- 1 large chicken breast, shredded
- 1/2 large bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
The barbecue sauce:
- In a medium saucepan, whisk together the brown sugar, ketchup, vinegar, water, mustard, Worcestershire sauce, paprika, salt and pepper.
- Bring to a boil over medium heat and simmer, whisking frequently, for 5 minutes.
- Heat the grill to medium-heat. Lightly oil the grate.
- Roll out the dough into 6 (6-inch) rounds. Lay them on a flour-covered cutting board until you’re ready to use them.
- Before the pizzas go on the grill, be sure to have all of your ingredients ready and sitting right beside the barbecue.
- Place the pizza dough rounds on the grill. Depending on the size of your grill, you may have to do this in 2 batches. Close the lid and grill for about 2 minutes, or until there are grill marks on the bottom of each round.
- Flip the rounds. As they start to puff up, press down slightly with the back of a metal spatula to get rid of some of the air inside the dough. Quickly divide the barbecue sauce, mozzarella cheese, chicken, red bell pepper and onion evenly among the pizzas.
- Close the lid and grill until the cheese melts, about 3 more minutes. Remove from the grill, cut and serve.