Grilled BBQ Chicken Pizza (Print Version)
Smoky grilled chicken, tangy BBQ sauce, gooey cheeses and crisp crust come together for a backyard pizza favorite.
# What You'll Need:
→ For the Grilled Chicken
01 - 1 medium boneless, skinless chicken breast
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika
→ For the Pizza
06 - 1 prepared pizza dough (12 inches)
07 - 1/2 cup barbecue 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
# Step-by-Step Guide:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Brush chicken breast with olive oil and season with salt, black pepper, and smoked paprika. Grill for 6 to 7 minutes per side, until fully cooked. Rest briefly, then slice thinly.
03 - On a floured surface, roll out pizza dough into a 12-inch round. Brush one side with olive oil.
04 - Place dough oil side down onto grill grates. Grill for 2 to 3 minutes until marked and set. Brush top side with olive oil, flip, and grill another 1 to 2 minutes. Remove from grill.
05 - With grilled side facing up, spread barbecue sauce over crust. Distribute mozzarella, gouda, grilled chicken slices, and red onion evenly.
06 - Return assembled pizza to the grill, close lid, and cook for 5 to 7 minutes until cheese is melted and bubbly.
07 - Transfer pizza to a cutting board. Drizzle with extra barbecue sauce and sprinkle with chopped cilantro. Slice and serve immediately.
# Expert Suggestions:
01 -
- Grilling the dough gives you that irresistible charred crust only found in the best pies.
- The blend of tangy BBQ sauce, gooey cheese, and freshly grilled chicken is a crowd-pleasing flavor bomb that wins every pizza night.
02 -
- If you try to flip the pizza dough too soon, it will stick and tear—patience is your best friend here.
- Letting the chicken rest after grilling keeps it juicy and prevents dry bites in your slices.
03 -
- Grilling the dough alone first ensures a crisp crust that stands up to toppings.
- Always let cooked chicken cool for a few minutes so it doesn’t steam out the crust when layered on top.