Barbeque Chicken Grilled Pizza Recipe - Allrecipes.com
Barbeque Chicken Grilled Pizza Recipe
  • READY IN 30 mins

Barbeque Chicken Grilled Pizza

Recipe by  

"Quick and easy for those summer cookouts. I often make as an appetizer while the ribs are cooking. Use whatever toppings you normally like on regular pizza, but the barbeque chicken is always a crowd pleaser! The dough never makes a perfect rectangle, but we have fun guessing what it looks like ('That looks like America!'). For the chicken, I use the grilled chicken pre-cooked at the store."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
  3. Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
  4. Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
  5. Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
  6. Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.
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Reviews More Reviews

May 22, 2015

I LOVED this! I'm not sure why i never tried pizza on the BBQ before, but Im sure glad i did, and it will for sure become popular on our summer menu :) I used homemade dough rather than store bought, and it worked out great! Also used the Blue Ribbon bbq sauce i received in my missing ingredient package..and WOW..LOVE it! Added some red onion,just because and used yellow and red tomatoes. This is such a great way for people to customize their own pizzas. Thanks for sharing this recipe!

 
May 25, 2015

I made two pizzas; one as is and the other to suit our taste. The first (the original recipe) was bland but really loved the idea of grilling on the BBQ. I'm glad I made a second one because adding more ingredients really brought that pizza to a different level. The only downside was we ran out of propane while cooking the 2nd one so we finished it in the oven. The ingredients I added on the second one was; spread tomato paste at the bottom and top with BBQ sauce, shredded chicken instead of chopped, sliced red onion, sliced red pepper, garlic salt, Italian seasoning, black pepper and I substituted Mexicana mild along with Habanero shredded cheese instead of Colby-Monterey Jack cheese and sprinkle fresh chopped parsley. Beside the mild flavor from the original one, it was interesting to try a new way of cooking pizza and using chicken and tomatoes which for us, was a first.

 

9 Ratings

Jun 07, 2015

We really liked this. I used Prairie Smoke & Spice Blue Ribbin’ Sweet Sauce from the Missing Ingredient for the barbeque sauce. I did substitute some things used ingredients that I had. Instead of dough I used naan bread,mozzarella cheese, and added mushrooms instead of tomatoes. It was the first time we had made pizzas on the grill but it won't be the last!

 
Jun 06, 2015

I thought this was great! The BBQ sauce I used was sweet and spicy. A perfect compliment to the BBQ flavoured rotisserie chicken I used. I followed all the ingredients and amounts but added a little red onion and red pepper to it. The pizza dough I had was not working for me, no matter what I did it had holes and it fell apart, so last minute I ran out and got a pre-made crust as all my fillings were ready and waiting! Here in Canada the only cheese I could find was a mild Mexicana blend with Colby, Jack and Cheddar cheese. Besides the red onion and red pepper I don't think I'd add anything else, it's perfect. Great for a summer time cook-out!

 
Jun 10, 2015

This recipe is so good! I recommend using a spicy bbq sauce to max. the flavour you'll get. This recipe is easily customized. For example, I added feta cheese and used Monterey jack instead of Colby. I'll be making this one again, for sure!

 
Jun 09, 2015

This is a genius idea! I made the recipe as written, except we cooked it on a perforated bbq pan instead of directly on the grill. That way I was able to take the pan back to the kitchen to add the remaining ingredients instead of at the barbecue. Oh, one more change - I caramelized a yellow onion and added that on top of the other ingredients. We loved it, and can't wait to try this again and mix it up a bit! Thanks so much for the recipe!

 
Jun 02, 2015

i am no longer a "grilled pizza" virgin! LOL i made this recipe as part of an Allstar Challlenge. i made two...the bbq chicken recipe, almost as the recipe is written, the other a more traditional one as far as toppings go. the bbq chicken pizza, was a suprising hit. i have to admit i was a bit leary, as i am a traditional kinda gal when it comes to pizza. Pepperoni, mushrooms, green pepper and if i'm feeling adventurous....*gasp* onions!!! but i took one for the team and forged ahead way out of my comfort zone regarding method AND toppings and was quite pleasantly suprised. i used the Blue Ribbon bbq sauce which has a nice kick to it. i didn't have colby/jack cheese, so i used montereyy jack and little bit of old white cheddar for a bit of zing. i also made my own pizza dough. it seemed like a lot of work, but that may be because i was way out of my comfort zone. i really believe that this pizza is as good as the bbq sauce you use, and the one i used is AMAZING! next time, to save a little work...i will try using whole wheat as the crust.

 
Jun 01, 2015

This is so delicious!! It was my first attempt at pizza on the bbq, and wow my mind is now racing with all of the possibilities! I used whole wheat pita bread for the crust and it was amazing. Will be making this again for sure!

 

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Nutrition

  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 858 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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