Grilled BBQ Chicken Pizza

Good Morning and Happy Monday!  Let me tell ya, it was BBQ Chicken Pizza madness at the Boudreau household this weekend!  I think I have mentioned this before but just before I leave for work trips…or on the nights that I return, I am always wanting homemade ‘zza.  Call it comfort…call it whatever you like…but I want nothing other than a night in the kitchen with my hubby making our own homemade pizza.  This weekend was no different.  On Friday night I flew home from 2 days in Memphis…and tomorrow, I head back to Memphis for another 4 days, leaving Ryan & Ruby to hold down the fort once again.  All of this travel to and from Tennessee called for pizza….Friday night AND Sunday night.  (No, it never gets old.)

This weekend however, we decided to deviate from our standard homemade pizza and throw together our favorite BBQ Chicken Pizza, grilled crust and all!  A thank you goes out to my brother-in-law Cory for convincing us to grill our crust.  Thanks Cory!  It was awesome.  🙂

GRILLED BBQ CHICKEN PIZZA

  • HyVee (Pillsbury or Jiffy will do too) Pizza Crust Mix, prepared as directed below
  • 1 Grilled Chicken Breast, diced
  • 1.5 cups of Sweet BabyRays Honey BBQ Sauce
  • Extra Light Olive Oil
  • Red Onion
  • Red Pepper
  • Baby Bella Mushrooms
  • Mozzarella Cheese, freshly grated
  • Smoked Gouda Cheese, freshly grated

To begin, prep all of your toppings.  Vegetables should be thinly sliced and cheeses should be freshly grated and stored in the refrigerator until needed.

Second, grill your chicken breast.  Trim chicken.  Brush both sides with olive oil.  Season with salt and pepper.  Grill at 400 degrees for 6-7 minutes per side or until cooked through.   Cover with tin foil and set aside.

To make the pizza crust, follow the instructions on the back of the box AND ADD a dash or two of Presti’s Pizza seasoning, garlic salt,  and garlic powder prior to adding the water.  Be careful not to add too much water. 

Thoroughly flour a rolling-pin and pizza stone.  

Roll dough to shape and thickness of your liking.  We make our pizza rectangular to fit half of the gas grill so that it may be cooked by indirect heat (see below).  

Brush both sides of the dough/crust with olive oil and carry on stone out to the grill. 

The grill should be at ~400 degrees (after grilling chicken).  Turn one half of the grill OFF to cook crust and pizza via indirect heat.  Place crust on the grill (burner side OFF) and cook until crust has formed and “grill marks” have been established.  Flip and cook for an additional 2-3 minutes.   Once crust is lightly golden brown, take it off the grill and beginning building your pizza!

Spread BBQ Sauce over crust.  (Play with your food…write messages like Ryan did for me!)

Add Mushrooms, red pepper, onion, and chicken.  Spread Evenly.

 

Cover pizza with Mozzarella.  Sprinkle with Smoked Gouda.

Place pizza back on the grill (indirect heat once again) and heat at 400 until cheese is melted.

Remove pizza from grill and carry in on pizza stone. 

Slice and Eat. 

And don’t forget a perfectly paired bottle of wine!  We chose Rosenblum’s Zinfandel for two reasons.  1.  Zinfandels are great with bbq, pizza, and grilled foods including chicken.  2.  We visited Rosenblum’s Winery on our travels through Napa and Sonoma in 2007.  (Still waiting to go back!)  If you like smooth, jammy red wines…give this one a try alongside the Grilled BBQ Chicken Pizza!  Perfect Combo.  Enjoy! 

Indulge.  In Life.  In Love.  In Food.

 

                    

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