Friday, May 1, 2009

Barbeque Chicken Pizza on the Grill

Okay, so after posting my favorite pizza dough recipe, I just HAVE to post my ABSOLUTE favorite pizza EVER!  The first time we made this we were HOOKED and my husband claims that it even tastes better than California Pizza Kitchen's infamous BBQ Chicken Pizza.  Anyways, it may seem a little more complicated, than just popping the pizza in the oven, but once you make it you will realize it is WORTH the extra effort!  


Cooked and shredded/chopped chicken breast (about 1 per pizza) lightly coated in barbeque sauce 
Barbeque sauce (any brand will do.... but the better the sauce the better the pizza.  We LOVE using Sweet Baby Ray's)
1 onion, thinly sliced and lightly sauteed 
1 green pepper, thinly sliced and lightly sauteed
1 (12 oz) pkg sliced Provolone cheese
extra shredded cheese (mozzarella, cheddar... whatever you have on hand)
fresh parsley or cilantro, chopped (optional)


Roll out pizza dough to desired size and thickness.
Place on pan and refrigerate until ready to grill.
Heat grill to about 350 degrees or medium heat.*
Place all topping ingredients on tray and bring all ingredients, including the uncooked pizza dough, out to the grill when ready.
Working quickly, first place the rolled out dough on the grill.**  
Then spread desired amount of barbeque sauce directly on the dough. 
Top with shredded chicken, sauteed onions and peppers, cheeses and parsley.
Close grill and turn heat down to between 220-250 degrees (cooking temp may vary depending on your grill).
Allow pizza to cook about 10 minutes before checking to see if you need to turn down or up the heat/gas.***
In order to determine whether pizza is done, check bottom of crust. 
Pizza is usually ready within 15-20 minutes, depending on grill.

* Temperature may vary depending on individual grill.
** Dough may shrink a little once you take it off the pan.  Try to stretch the dough out right before you place on the grill. After placing the dough on the grill use a spatula to try to straighten/stretch out to desired size.  This is the hardest part of the whole process.  Once you have the dough on the grill, everything else is a piece of cake!  
*** Remember temps and times may vary depending on grill.  If you think the heat is up too high, check your pizza sooner.      

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