Smoky, savory BBQ chicken pizza, made fast and delicious right on the grill. Topped with tender pieces of chicken, bacon, onion, tomato, peppers, and corn.
Jessica’s Recipe Science
- A hot grill rapidly turns water in the dough into steam, expanding the dough and creating a light, airy interior with a crisp crust.
- Brushing the dough with a thin layer of olive oil prevents it from sticking to the hot grill grates and promotes a crisp crust.
- Lowering the grill temperature after adding the toppings melts the cheese and cooks the vegetables without burning the crust.
Why It Works
The grill isn’t just a means for firing up hearty pieces of meat, oh no, my friend. If you haven’t thrown a pizza directly on those sizzling hot grates, then you’ve been missing out on crispy, cheesy bliss. No fancy outdoor oven, pizza stone, or pizza pan needed. You’ll learn how to grill pizza with my step-by-step instructions.
Get ready to be amazed by how easy and delicious it is to make homemade pizza right on your grill. I’m all about grilled barbecue chicken, so I created a recipe inspired by the flavors you’d find at a BBQ feast. Ready to give this technique a try? Just grab some store-bought or homemade dough. I can’t wait to hear what you think of the results!
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Ingredients You’ll Need
- Pizza Dough: You will need 1 pound of store-bought crust or a homemade pizza dough recipe.
- Barbecue Sauce: Homemade barbecue sauce is easy to make, or grab a bottle of your favorite BBQ sauce for convenience. I like Sweet Baby Ray’s as a store-bought option.
- Cheese: Melty mozzarella and Smoked Gouda for layers of flavor.
- Vegetables: Fresh tomatoes, green bell peppers, red onion, and corn add texture.
- Meat: I add savory chopped bacon for a smoky flavor. This pizza recipe is a great way to use up leftover chicken! I often use marinated chicken, roasted chicken, or grilled chicken for a quick pizza topping.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The barbecue chicken pizza recipe is easy to customize! Try these delicious options:
- Pizza Crust: I prefer to make homemade pizza crust from scratch, but grocery stores carry 1 pound of raw dough in the refrigerated section. You can also use par-baked crusts or focaccia; just watch the cook time on the grill or when baking in the oven.
- Sauce Options: Add a marinara sauce for a traditional pizza flavor, or basil pesto.
- Cheese Swaps: Add slices of fresh mozzarella, sharp cheddar, Monterey Jack, pepper jack, provolone, or sprinkle Parmesan on top for the best serving.
- Protein Options: Add cooked chicken breast or thighs from rotisserie chicken, shredded turkey, chicken sausage, pepperoni, Canadian bacon, or crumbles of pork sausage.
- Vegetables: Add sun-dried tomatoes, roasted red peppers, mushrooms, olives, or jalapeño slices for a spicy kick.
- Herbs: Garnish with fresh cilantro, chives, parsley, or basil.
How to Grill BBQ Chicken Pizza
Step 1: Shape the Pizza Dough
The parchment paper and light flouring help prevent the dough from sticking, making it easier to transfer to the hot grill without tearing or losing its shape. Gently stretching the dough instead of overworking it also helps preserve the gluten structure, resulting in a crust that is easier to shape and pleasantly chewy rather than tough. Aim for a 12-inch crust.
Step 2: Heat the Grill
The ideal pizza temperature is 500-600°F (550°F target), which you can easily reach on a barbecue grill. This heat not only gives you a crispy crust, but also causes “oven spring,” when steam created by water trapped inside the dough and air creates bubbles, making it expand at the beginning of cooking.
The result is large holes in the dough that create a delicate balance between a crunchy crust and a soft, airy interior. Clean and oil the grates well to prevent the dough from sticking.
Step 3: Grill the Pizza Crust
Brush the top of the pizza dough with olive oil. Work quickly to transfer the dough from the parchment paper to the grill, then use tongs to shape the edges into a round. Cover and cook for about 2 minutes; the dough will bubble, creating a thicker, chewier crust.
For a flatter pizza, leave the BBQ uncovered and cook the first side for 2 to 3 minutes, until crispy. Checking that the crust releases easily helps prevent tearing when it’s time to flip and add the toppings.
Ingredient Chemistry: The grill’s high heat quickly sets the dough’s structure while browning the bottom, and briefly covering the grill traps heat to help the top cook evenly. The olive oil promotes browning and crisping, while the bubbling indicates steam is expanding within the dough and creating air pockets.
Step 4: Add the Toppings
Now that one side is cooked, flip the dough over and add the toppings quickly. Work fast so the bottom doesn’t burn. Another option is to take the half-cooked dough off the grill, add toppings to the cooked side, then carefully transfer it back and finish cooking. Play around and see what works best for you because each barbecue grill is different.
Spread the barbecue sauce on top, followed by the cheese, tomatoes, bell peppers, onions, corn, bacon, and chicken. Turn the heat down to medium-low, close the grill, and cook for 4 to 5 more minutes, until the base is toasted and the cheese melts. I’ve noticed that my bottom crust gets pretty toasty. If you prefer less of a charred crust, then turn the heat down to low before flipping.
Pro Tip: Want even more bold flavor? Toss the chicken in a little bit of barbecue sauce before adding it to the pizza. It also helps to prevent the chicken from drying out.
Step 5: To Serve
Finish with sliced green onions, a drizzle of barbecue sauce, freshly cracked black pepper, and a dash of kosher salt. This is an easy recipe for a quick weeknight dinner. My kids say that this is the best BBQ chicken pizza, and we often make it for family pizza night.
If you’re in the mood for pizza, try my other pizza recipes like meat lover’s pizza, buffalo chicken pizza for game day, or my personal and polarizing favorite, Hawaiian pizza.
Frequently Asked Questions
Typically, a barbecue chicken pizza includes barbecue sauce, a melty cheese like mozzarella, fresh vegetables like tomatoes and bell peppers, and meat like cooked chicken and smoky bacon. You can add any other toppings like tomato sauce, olives, corn, or jalapeños.
Grilling pizza is using cold dough, which is harder to stretch and tends to spring back. Letting the dough come to room temperature makes it much easier to shape. Piling on too many toppings, especially wet ingredients, which can leave the pizza soggy or undercooked. A light coating of olive oil helps with browning and prevents sticking, but too much can cause flare-ups on the grill. Finally, manage the heat carefully. Direct heat quickly browns the crust, then reduce the heat after adding the toppings to melt the cheese without burning the bottom.
Preheat the oven to 500°F (260°C), with the rack positioned in the lower third. Let the pizza dough sit at room temperature for 30 minutes. Lightly brush a large baking sheet with olive oil and sprinkle with cornmeal, if desired. On a lightly floured surface, stretch the dough into a 10-inch circle, then transfer it to the prepared pan and gently press it into a 12-inch circle, leaving the edges slightly thicker. Add the sauce and toppings, then bake on the lowest oven rack for 10 to 12 minutes.
More Grilling Recipes
If you tried this Grilled BBQ Chicken Pizza Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Grilled BBQ Chicken Pizza
Ingredients
- 1 pound pizza dough
- all-purpose flour, for dusting dough
- olive oil, for brushing on grill and pizza
- ½ cup barbecue sauce
- 1 ¼ cups grated mozzarella cheese
- ½ cup grated smoked gouda
- ⅓ cup roma tomatoes, ¼" thick slices
- ⅓ cup green bell peppers, ¼" thick slices
- ⅓ cup red onions, ¼" thick slices
- ½ cup corn, fresh, canned, or frozen
- 2 slices cooked bacon, diced
- 1 cup cooked chicken breast, ¼" thick slices
- ¼ cup sliced green onions
Instructions
- Shape the Pizza Dough – Place a piece of parchment paper on a baking sheet and lightly flour it. Transfer the dough to the parchment, then gently stretch or roll it into a 12-inch round. Make sure the bottom of the crust is floured and not sticking to the paper.
- Heat the Grill – Preheat the barbecue grill with all burners on medium-high heat, or direct heat if you are using charcoal, targeting 550°F (287°C). Clean the grill, then use a folded paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
- Grill the Pizza Crust – Brush the dough with olive oil. Use the parchment paper to transfer the dough, oiled side down, onto the grill. Quickly stretch the dough into a circle before it sets. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. Cook for an additional 1 to 2 minutes uncovered if needed.
- Add the Toppings – Reduce all burners to medium-low. Flip the crust and quickly spread the BBQ sauce over the cooked side, then add the mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon, and chicken. Alternatively, remove the crust from the grill, add the toppings, then carefully return it to the grill. Cover and cook for 4 to 5 minutes, or until the cheese melts and is bubbly. Check the bottom halfway through to make sure the crust isn’t browning too quickly. Reduce the heat to low if needed.
- To Serve – Top pizza with sliced green onions and more barbecue sauce, if desired. Transfer the pizza to a cutting board, cut into 8 slices, and serve immediately.
Notes
- Homemade Dough: My pizza dough recipe makes enough for two pizzas. Double the topping ingredients, or use one crust and save the other for later.
- Oven Baking the Pizza: Heat the oven to 500°F (260°C), with the rack positioned in the lower third. Lightly brush a large baking sheet with olive oil and sprinkle with cornmeal (if desired). On a lightly floured surface, stretch the dough into a 10-inch circle, transfer to the prepared pan, and gently press it into a 12-inch circle. Add the sauce and toppings. Bake on the lowest oven rack for 10 to 12 minutes.
- Storing: Cover and refrigerate for up to 5 days.
- Reheating: Place on a sheet pan and broil on the lowest rack until the cheese is hot and bubbling, about 5 minutes. Alternatively, microwave in 15- to 30-second intervals until the cheese is melted.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Lisa says
any recommendations for either store-bought or homemade pizza dough?
Thanks!
Jessica Gavin says
Hi Lisa- i like fresh pizza dough from Trader Joes 🙂
Judy Caywood says
I don’t have a grill but this looks delicious. Really like that the crust is thinner too. Thank you Jessica and the toppings seem so different to me for a pizza but you can put almost anything on a pizza just keeping in mind that nothing is too wet. I learn so much from you.
Jessica Gavin says
Thank you Judy! You can try baking it at high temperature as well 🙂