Grilled BBQ Chicken Pizza (Printable View)
Smoky grilled chicken with tangy BBQ sauce and melted cheese on a crispy grilled crust.
# What You’ll Need:
→ Grilled Chicken
01 - 1 medium boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/4 tsp smoked paprika
→ Pizza Components
06 - 1 prepared pizza dough (about 12 inches, store-bought or homemade)
07 - 1/2 cup BBQ sauce (plus extra for drizzling)
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup shredded smoked gouda cheese
10 - 1/3 red onion, thinly sliced
11 - 1/4 cup fresh cilantro leaves, chopped
12 - Olive oil, for brushing
# Cooking Steps:
01 - Preheat grill to medium-high heat (about 400°F).
02 - Brush chicken breast with olive oil, season with salt, pepper, and smoked paprika. Grill for 6-7 minutes per side or until cooked through. Let rest, then slice thinly.
03 - On a floured surface, roll out pizza dough to a 12-inch round. Brush one side lightly with olive oil.
04 - Place dough, oil side down, directly onto grill grates. Grill for 2-3 minutes until grill marks appear and dough sets. Brush top side with olive oil, flip, and grill 1-2 minutes more. Remove from grill.
05 - With grilled side up, spread BBQ sauce over crust. Top with mozzarella, gouda, grilled chicken slices, and red onion.
06 - Return pizza to grill (close lid) and cook 5-7 minutes until cheese is melted and bubbly.
07 - Transfer pizza to cutting board, drizzle with extra BBQ sauce, and sprinkle chopped cilantro on top. Slice and serve immediately.
# Expert Tips:
01 -
- The grill gives the crust this incredible crispy charred edge you cannot get from an oven
- That smoked gouda melting into tangy BBQ sauce creates this ridiculously addictive smoky creaminess
02 -
- Working quickly between flipping the dough and adding toppings prevents the crust from getting too cool or soggy
- A pizza stone or grill pan saves you from dough slipping through grates, which happens to everyone once
03 -
- Let the chicken rest for 5 minutes before slicing so the juices stay inside the meat
- Have all toppings prepped and ready before you put the dough on the grill, because everything moves fast once that dough hits the heat