Barbecue Chicken Grilled Pizza
We love a veggie-heavy pizza, and this one is particularly special and satisfying thanks to our summertime BFF, the grill. Yep, we throw some of the toppings onto the hot, fiery grates — sweet red bell pepper, punchy red onion, and juicy chicken marinated in lemon, jalapeño, and paprika. And then we put the whole pizza itself on there, too.
The grill puts a beautiful char on the chewy Neapolitan-style crust and adds a touch of smoke to the bright, fresh flavors of the chicken and veggies. Oh yes, and the cheese! We use sharp, white cheddar which gets hot, bubbly, and lightly browned — and adds a little more depth than you’d get from the usual mozzarella.
Once the ‘za is off the grill, we hit it with cool English cucumber, fresh cilantro, and a spicy, homemade roasted-red-pepper yogurt sauce. Altogether, it looks and tastes distinctly summery — like a colorful garden sprang up from the crust!
We like to invite our pals over on a Saturday evening and make barbecue chicken grilled pizza together as a fun backyard activity — with a seriously delicious pay-off. Add a nice bottle of orange wine, a light pinot noir, or a batch of pineapple mojitos, and everyone will be thinking about what an awesome night it was on the ride home.
Yield: 2 10” pizzas
Barbecue Chicken Grilled Pizza
Divide the pizza dough into 2 equal portions and form each into a ball. Lightly dust your work surface with flour, and roll each ball out into a 10” circle.
Lightly spray a large sheet pan with cooking spray and transfer the pizza crusts to the pan.
To marinate the chicken: In the bowl of a food processor, combine the garlic, jalapeño, paprika, oregano, lemon juice, and olive oil and process until a coarse purée forms. Season with salt and black pepper.
Transfer the purée to a bowl, add the chicken tenderloins, and stir to coat. Cover with plastic wrap and chill in the refrigerator while you prepare the other ingredients.
To parcook the crusts: Preheat your grill to medium-high heat and place the sheet pan and crusts on the grates. Cover the grill and cook for 2 to 3 minutes. Set aside.
To grill the toppings: Spray the red bell pepper and onion slices with cooking spray. Place the vegetables on the grill, cover, and cook for 3 to 4 minutes. Flip the vegetables over, cover, and cook for 3 to 4 minutes, until charred on the edges. Transfer the onions to a plate.
Continue turning and cooking the red bell pepper until nicely charred on all sides, about 6 to 8 minutes. Transfer the red bell pepper to a bowl, cover with plastic wrap, set aside, and let cool until safe to handle, about 5 minutes.
Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill, cover, and cook for 4 minutes. Flip, cover, and cook for another 4 minutes or until the internal temperature reaches 165° on an instant-read thermometer. Remove the chicken from the grill and chop it into bite-sized pieces.
To make the roasted-red-pepper yogurt sauce: Gently peel the charred skin off of the pepper and remove the stem and seeds. Cut the pepper into ½”-thick strips. Reserve half the peppers for the pizza topping.
In a food processor, combine the remaining peppers and Greek yogurt. Process until smooth, transfer to a bowl, and refrigerate.
To assemble the pizzas: Divide and sprinkle the cheese evenly over the two crusts. Top each pizza with the chicken, onions, and roasted red pepper slices.
Place the sheet pan and pizzas on the grill, cover, and cook for 4 to 5 minutes or until the cheese has started to melt. Transfer the pizzas to the grill grates for another 1 to 2 minutes, or until they are lightly charred and crispy, and the cheese has fully melted.
Top the pizzas with the cucumber and cilantro, then drizzle liberally with the roasted-red-pepper yogurt sauce. Slice and serve hot.
Recipe adapted from: Taste