Grilled BBQ Chicken Pizza (Print View)
Smoky grilled chicken pizza with tangy BBQ sauce, melted cheeses, and fresh cilantro on a crisp grilled crust.
# What You'll Need:
→ For the Grilled Chicken
01 - 1 medium boneless, skinless chicken breast (approximately 6 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/4 tsp smoked paprika
→ For the Pizza
06 - 1 prepared pizza dough (about 12 inches, store-bought or homemade)
07 - 1/2 cup BBQ sauce (plus extra for drizzling)
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup shredded smoked gouda cheese
10 - 1/3 red onion, thinly sliced
11 - 1/4 cup fresh cilantro leaves, chopped
12 - Olive oil, for brushing
# Method:
01 - Preheat grill to medium-high heat (about 400°F). Ensure grates are clean and lightly oiled to prevent sticking.
02 - Brush chicken breast with olive oil, then season generously with salt, pepper, and smoked paprika. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
03 - On a lightly floured surface, roll out pizza dough to a 12-inch round. Brush one side lightly with olive oil.
04 - Place dough oil-side down directly onto grill grates. Grill for 2–3 minutes until grill marks appear and dough is firm. Brush top with olive oil, flip carefully, and grill 1–2 minutes more. Remove from grill.
05 - With grilled side facing up, spread BBQ sauce evenly over crust. Layer with mozzarella, smoked gouda, grilled chicken slices, and red onion.
06 - Return pizza to grill and close lid. Cook for 5–7 minutes or until cheese is fully melted and bubbly.
07 - Transfer pizza to cutting board. Drizzle with additional BBQ sauce and sprinkle with fresh cilantro. Slice into wedges and serve immediately while hot.
# Insider Tips:
01 -
- The smoked gouda and BBQ sauce create this incredible depth that you just cannot get from traditional tomato sauce
- Grilling the dough first gives you those gorgeous char bubbles and a crust that stays satisfyingly crisp even under all those toppings
02 -
- That first grill of the dough is crucial because it creates a barrier that keeps the sauce from soaking through and making the crust soggy
- Letting the chicken rest for a few minutes after grilling keeps all those juices inside instead of running out onto your cutting board
03 -
- Pre-slice your chicken while it is slightly warm for cleaner cuts that do not shred
- Brush the grilled crust edge with a little garlic butter after that first flip for restaurant-style flavor