Grilled Barbecue Chicken Pizza

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3 cups Baker’s Corner All Purpose Flour

1 ½ teaspoons Baker’s CornerBaking Soda

½ teaspoon Stonemill EssentialsIodized Salt

1 tablespoon Berryhill Honey

¼ cup Carlini Vegetable Oil

½ cup water

½ cup Holland Lager 1839

2 tablespoons Carlini Extra Virgin Olive Oil



½ cup Sweet Baby Ray’s Original Barbecue Sauce

6 ounces Kirkwood Chicken Breast Strips

¼ cup diced red onion

8 ounces Happy Farms Deli Sliced Mozzarella Cheese

8 ounces Happy Farms Deli Sliced Pepper Jack Cheese

2 tablespoons minced cilantro

Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

2 12-inch pizzas

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An appetizer sure to please!


  1. Heat grill to medium heat.
  2. In a stand mixer bowl, using a dough hook, combine the flour, baking soda and salt. Add the honey, vegetable oil, water and beer. Mix on medium speed for 8 minutes until a ball forms and the bowl is clean.
  3. Divide in half, rolling each dough into a 12-inch pizza. Brush each side of pizza dough with olive oil. Grill dough 30 seconds per side. Remove dough from grill and place on grill-safe pizza pans.
  4. Top each pizza with half of the sauce. Add chicken and red onion.
  5. On each pizza, alternate 5 slices of mozzarella and 5 slices of pepper jack cheese.
  6. Return pan to grill, cook for 8 minutes. Remove from heat and top with cilantro.

Tip:  The dough will shrink while cooking and have a rustic appearance.





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