Grilled BBQ Chicken Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ¾ cup lukewarm water
  • 1 teaspoon active dry yeast
  • 2 cups all purpose flour
  • 1½ teaspoons kosher salt
  • 1½ tablespoons olive oil
  • ½ cup BBQ sauce
  • 2 tablespoons ranch dressing
  • 1 cup cheddar/jack blended cheese, shredded
  • 2 of the Best Grilled BBQ Chicken Breasts, cut into 1" cubes
  • 1 cup red onion, very thinly sliced
  • 2 Roma tomatoes, diced
  • ½ cup fresh pineapple, thinly sliced
  • 1 Serrano pepper, sliced (optional)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons green onions, chopped
  1. Pour the warm water into a large bowl. Stir in the active dry yeast and let it sit for a minute until it has dissolved. Add the flour and kosher salt. Stir until a shaggy dough forms. Scatter a little extra flour on the counter, turn out the dough (including the little loose scraps) and gently knead for 5 minutes. The dough will be slightly tacky-- toss more flour on the counter while kneading as needed.Throw the dough back in the bowl (don't worry about cleaning it), dump the olive oil over the dough, and cover the bowl with a towel.
  2. Heat the grill. I mean HEAT it. I let mine get up to 500 degrees before cooking.
  3. While the grill heats, whisk together the BBQ sauce and ranch dressing.
  4. Gather up your ingredients-- the sauce you just mixed and ALL the toppings. Head outside.
  5. Sort of slosh the dough around in the olive oil and then divide it in half. Stretch one half into a circular shape. Shape really isn't important-- one of my pizzas was like a triangle. Thickness IS important! You should end up with about a 10" pizza-- if you let the middle get too thin it will burn.
  6. Toss the dough onto the hot grill. Close the lid. Cook for 2-3 minutes.
  7. Remove the dough to your work surface UNCOOKED SIDE DOWN.
  8. On the cooked side spread out half the BBQ sauce mixture. Top with ½ cup of the cheese, half the chicken, half the red onions, half the Roma tomatoes, half the fresh pineapple, and half the Serrano peppers.
  9. Put the pizza back on the grill and cook for another 3 or 4 minutes.
  10. Remove to a cutting board and let it rest for a minute before cutting.
  11. Repeat the process with the second pizza.
Before you start, having a workspace set up outside will be helpful. Once you start grilling the pizza everything will go very quickly so starting out with some organization will be very beneficial! I like to have a cutting board outside with me to remove the pizza to for topping and then cutting.
Recipe by Sugar Dish Me at