BBQ Chicken Pizza on the Grill

Cooking Instructions

Learn how to make this California pizza classic in your own backyard. This recipe uses traditional barbecue flavors and piles it on top of a crunchy, wood fired pizza crust.

It’s long been proven that a pizza doesn’t necessarily have to include the traditional toppings like tomato sauce, mozzarella cheese and pepperoni slices. A pizza crust is essentially a blank canvas for whatever flavors your heart desires, so why not use some barbecue ingredients and cook it on your barbecue pellet grill?

We suggest using a Georgia style barbecue sauce. The tomato, vinegar, and mustard based sauce lends itself well with the rest of the ingredients and is not too sweet or overpowering while still preserving that tangy, classic BBQ flavor.

How to make pizza dough

1. Prepare by pouring a 1/2 cup of tepid warm water (105°F – 110°F) into a jug. Gently stir-in 2 tsp. of active dry yeast and a single tsp. of sugar. Let the mix sit while you prepare your dry ingredients.
2. Next, sieve 5 cups of ‘strong’ flour into a bowl along with a pinch of salt and a tbsp. of olive oil. You’ll notice this recipe calls for ‘strong’ flour (00 flour). This will produce a nice, stretchy dough. Check on your yeast mixture to make sure it has developed a thick, foamy layer on top. If so, pour the mixture into your bowl of dry ingredients (if not, you may have to restart!). Add 1 ¼ cups of room temperature water and begin to mix the ingredients together. Here's where it can get messy. Begin by using a spatula to mix the ingredients. When the ingredients begin to bulk together, shift your dough onto a clean countertop. Roll up your sleeves and prepare to get to work. It's time to knead the dough.
3. Kneed the mixture for about 5-10 minutes until you have created a smooth ball of dough. Cover the bowl and let sit for about 4 hours so the yeast can do its work. Lightly coating the dough with oil helps to prevent it from tearing as it expands.
4. After 4 hours you should see substantial growth in the dough. Scoop it out of the bowl and lightly work it into a manageable form. Now, cut the dough into thirds before letting it sit for another hour or so. This extra hour gives the dough an additional rise—it should now be ready to use.

Note: It is recommended to use Charcoal Blend Hardwood Pellets with this recipe.

For a fresh, char-grilled pizza like this, a pizza stone is a must. A hot pizza stone will encourage your dough to rise and give a golden crust. Check out the 15” Pit Boss Pizza Stone in our online store.

1. Roll your pizza dough so it forms a base about a 1/2 inch thick. To impress your friends and family, you'll want to aim for a nice, pizza like shape. HINT: use a sprinkle of cornmeal on the countertop to aid in moving the dough.
2. Now for the toppings! Start by spreading 1 cup of Georgia Style BBQ sauce onto each base. Make sure to leave a small portion for the crust! Next, load up with sliced, cooked chicken breasts, diced red onions and red bell peppers before finishing off with a two cups of shredded mozzarella cheese.
3. Place the pizza stone in your grill and preheat to 500°F. Pick up your pizza using a flat surface like a chopping board and slide the pizza carefully onto the hot stone. Close the lid and let your homemade wood-fired pizza bake for 10 - 12 minutes. Remove once your pizza has a golden crust and the cheese is bubbling. Cut and serve for pizza you’ll hardly want to share.

Special Tools

• 15“ Pizza Stone
• Jug
• Mixing Bowl
• Spatula

Bigger. Hotter. Heavier. Tip

Diet Info

• Flexible Dieting

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