Grilled Barbecue Chicken Pizza

Health score
33%
Grilled Barbecue Chicken Pizza
4320 min.
4
1546kcal

Suggestions


Are you ready to elevate your pizza night to a whole new level? Introducing the Grilled Barbecue Chicken Pizza, a mouthwatering twist on the classic favorite that combines smoky grilled flavors with a rich and tangy barbecue sauce. Perfect for gatherings with friends or cozy family dinners, this recipe is a crowd-pleaser that will leave everyone asking for seconds.

Imagine sinking your teeth into a perfectly grilled pizza crust, topped with juicy pulled chicken thighs, smoked mozzarella, and fresh toppings that burst with flavor. Each slice is a delightful balance of savory, smoky, and sweet, thanks to the combination of delicious cheeses and bold barbecue sauce. Plus, the vibrant cilantro adds a fresh burst of color and flavor that truly makes this dish shine.

The process of making this pizza is just as enjoyable as eating it. From kneading your own dough to masterfully grilling the chicken and pizza, every step invites you to unleash your inner chef. Whether you're a seasoned grill master or a novice in the kitchen, this recipe is straightforward and offers the perfect opportunity to learn the art of outdoor cooking.

Experience the joy of creating a unique pizza that not only satisfies your cravings but also impresses onlookers with its vibrant presentation and irresistible aroma. So fire up the grill, gather your ingredients, and get ready to wow your taste buds with this fantastic Grilled Barbecue Chicken Pizza!

Ingredients

  • 0.5 cup barbecue sauce your favorite
  • 22.5 ounces bread flour for dusting chilled plus more
  • tablespoons butter 
  •  strips. 
  • 0.3 cup cilantro leaves roughly chopped
  • servings canned tomatoes 
  • ounces mozzarella fresh grated
  • servings disposable grill pan 
  • teaspoon yeast instant
  • ounces mozzarella cheese smoked grated
  • 0.3 cup olive oil 
  • cups tomato sauce 
  • medium onion red halved thinly sliced
  • tablespoons big daddy's taco rub your favorite
  • 1.8 teaspoons salt 
  • 14 ounces water ice cold

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • whisk
  • plastic wrap
  • hand mixer
  • grill
  • kitchen thermometer

Directions

  1. To Make the Dough: In the bowl of an electric mixer, whisk together flour, salt, and yeast.
  2. Add in oil and water and mix on low speed with paddle attachment until combined. Switch to dough hook and knead on medium speed until dough clears sides, but sticks to the bottom of the bowl, 5 to 7 minutes. Turn dough out onto lightly floured surface and divide into 4 equal pieces.
  3. Transfer to a parchment paper lined baking sheet, brush lightly with olive oil, cover with plastic wrap, and place in refrigerator for at least 1 day and up to
  4. Melt butter in a medium skillet over medium-high heat. When foaming subsides, add onions and cook until completely softened and browned, about 10 minutes.
  5. Remove from heat and set aside.
  6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Rub chicken thighs all over with barbecue rub.
  7. Place on cool side of grill, cover, and cook until meat registers 165°F on an instant read thermometer inserted into the thickest part of thigh, 15 to 25 minutes.
  8. Remove from grill, let rest until cool enough to handle, then pull chicken meat into a medium bowl. Discard bones. Toss chicken with barbecue sauce.
  9. Replenish grill with one chimney of lit coals, arranged on one side of the charcoal grate. Stretch dough out to a long oval or rectangle on a surface dusted with flour. Lightly brush dough with extra-virgin olive oil and place on hot side of grill, oiled side down. Cook until bottom is browned and crisp and top side starts to bubble, 1-2 minutes.
  10. Remove dough to plate, cooked side up.
  11. Spread dough with 1/4 of the barbecue pizza sauce. Top with 1/4 each of fresh mozzarella, smoked mozzarella, onions, and pulled chicken.
  12. Place pizza on cool side of grill and cover. Cook until cheese is melted and dough is cooked through, 4 to 7 minutes. If bottom crust needs better browning, finish cooking over hotter side of grill as necessary.
  13. Remove from grill and sprinkle with cilantro.
  14. Serve immediately. Repeat with remaining dough and toppings, there should be enough for up to four 12-inch pies.

Nutrition Facts

Calories1546kcal
Protein18.9%
Fat43.44%
Carbs37.66%

Properties

Glycemic Index
68.75
Glycemic Load
78.27
Inflammation Score
-9
Nutrition Score
42.363478090452%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
6.11mg

Nutrients percent of daily need

Calories:1545.61kcal
77.28%
Fat:74.32g
114.34%
Saturated Fat:31.1g
194.36%
Carbohydrates:144.96g
48.32%
Net Carbohydrates:137.41g
49.97%
Sugar:19.31g
21.45%
Cholesterol:215.37mg
71.79%
Sodium:3182.89mg
138.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:72.75g
145.51%
Selenium:105.52µg
150.74%
Calcium:968.1mg
96.81%
Manganese:1.68mg
84%
Phosphorus:807.54mg
80.75%
Vitamin B12:3.32µg
55.38%
Vitamin B3:9.7mg
48.5%
Vitamin B2:0.8mg
47.1%
Zinc:6.78mg
45.21%
Vitamin B1:0.63mg
42.12%
Folate:154.71µg
38.68%
Vitamin B6:0.74mg
37.08%
Vitamin K:37.48µg
35.7%
Vitamin E:5.3mg
35.36%
Vitamin A:1768.01IU
35.36%
Fiber:7.55g
30.21%
Magnesium:117.31mg
29.33%
Copper:0.59mg
29.33%
Potassium:1013.78mg
28.97%
Vitamin B5:2.9mg
28.96%
Iron:5.03mg
27.96%
Vitamin C:11.36mg
13.77%
Vitamin D:0.57µg
3.78%