BBQ Chicken Pizza

Course: Lunch / Dinner

Cuisine: Southern / Italian

Prep Time: 15

Cook Time: 8

Making Dough and BBQ Sauce: 2

Total Time: 2 23

Servings: people

Calories: 744kcal

Author: Kris Longwell

BBQ Chicken Pizza combines two of the most delicious types of food in the world: BBQ and Pizza! The BBQ sauce matches perfectly with the roasted chicken, aged Gouda and mozzarella cheeses, and red onions and jalapenos. Such an amazing twist on traditional pizza!

Print Recipe

Equipment

Gas or charcoal grill or pizza maker or oven
Pizza stone (optional)

Ingredients

all-purpose flour for dusting the work surface
1 medium pizza dough for slightly thin-crust
1 cup BBQ sauce plus more for garnish
2 cups chicken roasted, roughly shredded
Salt and pepper
¾ cup Gouda cheese aged, shredded
¾ cup mozzarella whole milk, shredded
1 cup red onion thinly sliced
½ cup pickled jalapenos sliced, optional
2 tablespoon olive oil
2 tablespoon cornmeal or semolina flour, for dusting the pizza stone
Parmesan cheese for additional toppings, optional
red pepper flakes for additional toppings, optional

Instructions

Turn your grill (or oven) on its highest temperature setting, place a pizza stone on the grates, and close the lid
Sprinkle your work surface with flour. Place the pizza dough in the flour and use the palm of your hand to flatten the dough, rotating as you go, beginning to stretch it into a circular formation. Use a rolling pin to stretch the dough into a circle roughly 10 to 12 inches in diameter.
Transfer the dough to a pizza paddle that has been dusted with cornmeal or semolina.
Use a large spoon to spread the BBQ sauce all over the dough, leaving about 1 inch of the perimeter of the dough without sauce.
Place the chicken on top of the sauce and lightly season with salt and pepper. Add the cheese and then a layer of the onions and jalapenos. Brush the olive oil along the outer edge of the dough.
Give the paddle a gentle shake to help loosen any of the dough that might have stuck to the paddle.
Carefully transfer the pizza from the paddle to the stone on the grill. Close the lid and cook until the edges are browned and the cheese is melted and bubbling, usually about 8 to 10 minutes. Keep an eye on it as grill temperatures vary!
Carefully use tongs to transfer the pizza onto a cutting board. Slice and serve with additional BBQ sauce, grated Parmesan cheese, and red pepper flakes for extra toppings.

Video

Notes

Homemade pizza dough, BBQ sauce, and oven-roasted chicken are wonderful for this pizza and can be done in advance. However, purchased dough, BBQ sauce, and rotisserie chicken are all perfectly fine, too.

If you want to cook the pizza in the oven, turn your oven to as high as it will go, usually 550°F. Place the pizza stone in the oven for 30 minutes before transferring the pizza onto the hot stone. Cook times vary, but typically, the pizza will be ready after about 8 to 12 minutes. Keep an eye on it!

We think of a combination of aged Gouda cheese and whole-milk mozzarella works wonderfully for the pizza. But using just mozzarella, or just Gouda works just fine, too. Monterrey Jack, cheddar, and Fontina are all delicious options, too.

If you don't have a pizza paddle, you can use the back of a large cutting board or even the back of a baking sheet to transfer the pizza to the stone.

We recommend using a pizza stone, but a meal pizza pan will work just fine.

Although a pizza stone can handle high heat, don't let it stay in an extremely hot grill for more than 15 minutes. The pizza can also be placed directly on the grill, but this requires a very steady hand. And be sure to keep an eye on the pizza. Don't let it burn!

This pizza is very adaptable to taste. Use more pizza dough if you prefer a thicker crust. Though we think the red onion and pickled jalapenos work perfectly for the overall taste, you can omit them, if preferred, and still have an amazingly delicious pizza.

Nutrition

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