Grilled BBQ Chicken Pizza
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 wood 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.
Learn how to make your own pizza dough at home and cook it on the grill for unbelievably delicious wood fired flavor. The homemade dough will taste authentically fresh and classic, similar to the Neapolitan crust of traditional pizza.
3 BONELESS/SKINLESS Chicken Breast
3 CUPS GEORGIA STYLE BBQ SAUCE
1 TSP Olive Oil
1 1/2 CUPS Red Onion, Diced
1/2 CUP Water, Hot
2 TSB Yeast
5 CUPS Flour, Strong
3 CUPS Mozzarella Cheese, Shredded
1 1/2 CUPS Red Bell Peppers, Diced
1 TSP Sugar
1 1/4 CUP Water, Warm
- 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.
- 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.
- 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 Georgia PecanHardwood 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” pizza stone for sale in our online store.
- 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.
- 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.
- 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.
- 15“ Pizza Stone
- Mixing Bowl
Cold smoke your mozzarella cheese with a smoke tube 2 – 3 days prior to making your pizza for unbelievable smoke flavors.