If I had to choose one food to eat for the rest of my life, it would be pizza. I know I am not alone in that feeling (#basic), but it’s a real love affair. This summer I finally dove in, made my own crust, and fired up the grill for some of the best Barbecue Chicken Grilled Pizza I have ever had (not to toot my own horn). The best part about this recipe is that I got to enjoy the sunshine while I created it. Basically this recipe was born from a combination of a few of my favorite things: pizza, hanging out at the lake, and my pup Auri begging for crumbs in the background.
I decided to make a BBQ Chicken Pizza, but I know most people have emotional attachments to the toppings of their choice, so use this recipe as a jumping off point or inspiration and get to creating!
Here’s what you’ll need…
Crust
2 cups whole wheat flour, unbleached
1/2 packet fast acting yeast
2 Tbs olive oil
1 cup warm water
1 tsp salt
1 tsp cane sugar
Toppings
1/2 cup True Made Food BBQ Sauce or try my own Homemade BBQ
8 oz chicken thighs, cooked and cubed
1/2 cup sliced red onion
1 cup spring mix
1/2 mushrooms, sliced and sauteed
3/4 cup fresh mozzarella
Directions:
- Get your fire started!], or fire up your grill if you don’t want to actually do it over a literal wood-burning fire. Note: If you use an actual bonfire, make sure you have a grate with spaces no wider than about an inch apart. There is less control over a bonfire, but it’s way more fun! Just make sure your fire is rolling on steadily, but the flames won’t entirely engulf the pizza when it’s placed on the grate.
- Activate yeast by dissolving in a small amount of warm water and sugar (after a few minutes, it should become a little foamy or creamy)
- In a large bowl, combine all of the crust ingredients, including your activated yeast and begin to kneed until a smooth, homogeneous dough forms. Don’t over-kneed the dough, we don’t want a chewy, tough crust!
- Cut your dough in half or thirds, and begin forming your crust on a lightly floured surface. Roll, pat, and gently stretch the dough until it reaches about 1/4 inch thickness
- Lightly oil your crust and transfer directly onto your preheated grates!
- Allow the crust to bubble and develop a small amount of char for about 2 minutes. Keep a close eye on the crust because it will cook up quickly!
- Flip crust over and allow the other side to cook as well.
- Remove from heat, add your toppings, and return to the fire to allow your cheese and topping to warm and become melty
Add this Barbecue Chicken Grilled Pizza to your summer bucket list!
- 2 cups whole wheat flour unbleached
- 1/2 packet fast acting yeast
- 2 Tbs olive oil
- 1 cup warm water
- 1 tsp salt
- 1 tsp cane sugar
- 1/2 cup True Made Food BBQ Sauce or try my own Homemade BBQ
- 8 oz chicken thighs cooked and cubed
- 1/2 cup sliced red onion
- 1 cup spring mix
- 1/2 mushrooms sliced and sauteed
- 3/4 cup fresh mozzarella
-
Get your fire started! Or fire up your grill if you don't want to actually do it over a literal wood-burning fire. Note: If you use an actual bonfire, make sure you have a grate with spaces no wider than about an inch apart. There is less control over a bonfire, but it's way more fun! Just make sure your fire is rolling on steadily, but the flames won't entirely engulf the pizza when it's placed on the grate.
-
Dissolve yeast in a small amount of warm water and your sugar and allow to activate (after a few minutes, it should become a little foamy or creamy)
-
In a large bowl, combine all of the crust ingredients, including your activated yeast and begin to kneed until a smooth, homogeneous dough forms. Don't over-kneed the dough, we don't want a chewy, tough crust!
-
Cut your dough in half or thirds, and begin forming your crust on a lightly floured surface. Roll, pat, and gently stretch the dough until it reaches about 1/4 inch thickness
-
Lightly oil your crust and transfer directly onto your preheated grates!
-
Allow the crust to bubble and develop a small amount of char for about 2 minutes. Keep a close eye on the crust because it will cook up quickly!
-
Flip crust over and allow the other side to cook as well.
-
Remove from heat, add your toppings, and return to the fire to allow your cheese and topping to warm and become melty
