Grilled BBQ Chicken Pizza (Printable Version)
Smoky grilled chicken with tangy BBQ sauce and melted cheese on a crisp crust.
# What You Need:
→ For the Grilled Chicken
01 - 1 medium boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/4 tsp smoked paprika
→ For the Pizza
06 - 1 prepared pizza dough (about 12 inches, store-bought or homemade)
07 - 1/2 cup BBQ 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
# How To Make:
01 - Heat grill to medium-high, approximately 400°F.
02 - Coat chicken breast with olive oil, then season generously with salt, pepper, and smoked paprika. Grill for 6-7 minutes per side until fully cooked. Allow to rest briefly before slicing into thin strips.
03 - On a lightly floured surface, roll dough into a 12-inch circle. Brush one side with olive oil.
04 - Place dough oil-side down directly onto grill grates. Cook 2-3 minutes until grill marks appear and crust is set. Brush top with oil, flip, and grill 1-2 minutes longer. Remove from grill.
05 - With grilled side facing up, spread BBQ sauce evenly over crust. Layer with mozzarella, gouda, sliced chicken, and red onion.
06 - Return pizza to grill, close lid, and cook 5-7 minutes until cheese is completely melted and bubbly.
07 - Transfer to cutting board, drizzle with additional BBQ sauce, and scatter fresh cilantro over top. Slice into wedges and serve hot.
# Expert Advice:
01 -
- The grill gives your pizza that irresistible crispy crust and subtle char you just cannot get from a regular oven
- Smoked gouda and BBQ sauce create an incredibly rich flavor combination that feels indulgent but comes together in under 40 minutes
02 -
- Letting the chicken rest for a few minutes before slicing keeps all those juices inside instead of running onto your cutting board
- Grilling both sides of the dough before adding toppings prevents the dreaded soggy bottom crust disaster
03 -
- Have everything prepped and within reach before you put the dough on the grill since the cooking moves fast
- Let the pizza rest for just 2 minutes after grilling to make slicing cleaner and easier