Barbeque Chicken Pizza

by Lisa on April 29, 2010

My husband loves this Barbeque Chicken Pizza – I remember the first time I thought I’d try making this for dinner, it was about the best received meal I ever made for him.  I can’t even remember why I put all these ingredients together – most likely, I was trying to get rid of some leftover chicken breast and here’s what came out.  In addition to being incredibly tasty, it’s also one of those quick dinners that I make on weeknights.  It’s become a regular in my homemade pizza repetoire now. 

I always use homemade pizza dough these days – this recipe, originally from the Mark Bittman “How to Cook Everything” book, has become my go-to recipe.  Unlike store bough pizza dough, it’s soft and so easy to work with – makes shaping a crust a breeze.  Since there weren’t many spices I could envisioning going well with barbeque flavors, I left out the spices this time. 

I love grilling pizzas – it’s really very easy, and the crust comes out crisp and crunchy on the bottom, while the top comes out tender and soft.  (The only thing to be careful of – make sure you don’t let it burn!  Pizza cooks very fast on a grill.)  

Ingredients:

1 recipe Pizza Dough - omitting herbs

1/3 cup barbeque sauce

1/3 cup jarred pasta sauce

1/4 of a red onion, sliced thinly into rings

1 small green pepper, sliced thinly into rings

1 cooked chicken breast, sliced into strips

4oz shredded sharp cheddar cheese

Directions:

Place a pizza stone on your grill and preheat to 400-450 degrees.  Dust a pizza peel liberally with corn meal.  Flatten out the pizza dough to the desired size (mine was about 14 inches) and place on the pizza peel.  Mix together the pasta sauce and barbeque sauce, and spread evenly over the pizza crust.  Distribute the chicken, onion and pepper rings evenly over the pizza.  Sprinkle the shredded cheddar over the pizza.  Slide the pizza onto the pizza stone (use sharp wrist flicking motion – if the pizza peel is dusted well, it should slide off – if you have trouble sliding it off, use a metal spatula to loosen it from the peel)  Bake for about 10-15 minutes – time will vary based on exactly how hot your grill is, make sure to check frequently to ensure the bottom does not burn!  When the pizza appears done (toppings are melted, the dough appears cooked) slide the pizza peel under your pizza and remove from the grill.  (Important: let the stone cool completely before removing it from the grill – we’ve lost our first pizza stone this way!)

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