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I always throw together a BBQ chicken pizza when my friends come over in the summer. That smoky grill flavor mixed with sweet barbecue sauce just hits differently. Grilling the base makes it crunchy on the edges and chewy in the middle—way better than baking in my oven.
The first time I put pizza dough on the grill I thought I’d probably burn it. Turns out it just got extra toasty with the best smoky flavor ever. My family's been hooked ever since.
Mouthwatering Ingredients
- Fresh basil: Chop up a handful right before you eat for a fresh vibe. Pick ones that are bright and not limp.
- Crumbled blue cheese: Grab some that's tangy for a creamy kick. The fresher the better for contrast.
- Pizza dough: You can use homemade or pick one up at the store—just make sure it’s soft and easy to stretch.
- BBQ sauce: Use whichever sauce you love. Try one that’s smoky but has a little sweetness to it for extra flavor.
- Red onion: Chop up some firm, shiny onions for crunch and a bit of sharpness.
- Shredded chicken: Leftover grilled or rotisserie chicken is perfect. Shred it yourself so it doesn’t dry out.
Simple Step-by-Step
- Finish and Serve:
- Pop the pizza back onto the grill (close the lid!) for a couple minutes if you want that cheese melty. Cut it up and dive in while it's still hot.
- Top the Pizza:
- Take your grilled crust, lay it on a pan, brush that BBQ sauce over it, and load up with chicken, onions, blue cheese, and basil for all those flavors in each bite.
- Grill the Crust:
- Set the dough straight on the grill. Close the lid. Grill about three to five minutes per side—peek often so it doesn’t get scorched. Flip when you get those grill marks and bubbles.
- Roll Out the Dough:
- On your counter with a little flour, roll the dough out till it fits your pan, about nine inches wide. If it’s fighting you, let it chill out for a minute or two.
- Toss the Chicken:
- Grab a bowl and coat the shredded chicken with half your BBQ sauce. Makes every bite saucy and tasty.
- Preheat the Grill:
- First things first, crank your grill to high heat for a good ten minutes. Hot grills mean crisp crust that doesn’t burn.
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The best part for me is how blue cheese melts into that barbecue sauce. You get these little bursts of creamy flavor. My kids and I fight over who scores the slices with the most basil, but honestly, there's never any left at the end.
Storage Advice
If you’ve got any slices left, let them cool, then wrap them up or put in a container. They'll keep in the fridge for up to three days. If you want the crust to stay crispy, warm them back up in a skillet or oven. You can use a microwave if you need to—just expect a softer crust.
Swaps & Shortcuts
Out of blue cheese? Swap in smoked gouda or mozzarella—both go gooey and taste great with barbecue. No red onion? Use green onion or bell pepper for something milder. And gluten-free dough works just fine, too—just be gentle with it since it can be tricky to handle.
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Serving Ideas
Pair a couple slices with a fresh green salad and some ice-cold lemonade for a perfect summer meal. I’m a fan of tomato and corn tossed with olive oil and pepper. Passing this pizza around as bite-size squares makes it easy for everyone to snag a piece at parties.
Background & Origins
This kind of pizza got big thanks to California, but tossing it on the grill gives homemade vibes. You’ll see people in my neighborhood making it right in the backyard when it’s sunny and everyone wants to hang out by the barbecue.
Frequently Asked Questions About Recipes
- → Is it okay to use premade pizza dough?
You bet. Store-bought dough is easy and quick. Let it warm up a bit first so you can stretch it without a fight.
- → Which cheese should I choose?
Blue cheese gives it tang and flavor, but you can go for mozzarella or cheddar if you want something more mellow.
- → Should the chicken be cooked ahead?
Definitely go with chicken that's already cooked. Leftovers, rotisserie, or grilled all work—just shred and toss in BBQ sauce before using.
- → What keeps the dough from sticking on the grill?
Brush some oil on your grill grates, plus handle the dough gently. Make sure the grill's nice and hot, or use a pizza pan if you're worried.
- → Can I bake this inside instead of grilling?
Yep, use your oven with a pizza stone or even a baking sheet if the weather's bad or you don't have a grill.
- → Is it possible to swap toppings?
Totally—throw on some peppers, jalapeños, or swap up herbs to match what you like.