Description
This Grilled Summer BBQ Chicken Pizza recipe combines the smoky flavor of grilled chicken and corn with the sweetness of BBQ sauce and the tangy zest of quick pickled onions. All layered on a crispy, homemade pizza crust grilled to perfection, then finished with fresh herbs and a drizzle of ranch dressing.
Ingredients:
Dough:
- 1 cup warm water (105-115°F)
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Topping:
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- ½ cup your favorite BBQ sauce, plus more for drizzling
- 2 ears corn on the cob
- 2 green onions, thinly sliced
- 4 ounces freshly grated sharp white cheddar cheese
- 4 ounces freshly grated mozzarella cheese
- 2 ounces finely grated parmesan cheese, plus more for topping
- ¼ cup your favorite ranch dressing
- 3 tablespoons chopped fresh chives
- Quick pickled onions, for topping (recipe follows, or use store-bought)
- Fresh basil and cilantro, for topping (chopped)
Preparation:
Step 1: Prepare the Dough
In a large bowl, combine the warm water, active dry yeast, honey, and olive oil. Mix gently with a spoon to combine. Let this mixture sit for about 10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
Step 2: Mix and Knead the Dough
Add the all-purpose flour and salt to the yeast mixture. Stir with a spoon until the dough comes together but is still sticky. Lightly flour your hands and a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough for 5-7 minutes, working in additional flour as needed until the dough is smooth and elastic but not too dry. It should be slightly tacky to the touch.
Step 3: Let the Dough Rise
Rub the inside of the same bowl with olive oil. Place the dough inside, turning to coat it with the oil. This prevents the dough from drying out as it rises. Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm place, such as a slightly warm oven (turned off) or a sunny spot. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.
Step 4: Grill the Chicken and Corn
While the dough is rising, preheat your grill to the highest setting. Season the chicken breasts all over with kosher salt and pepper. Brush each chicken breast with about 1 tablespoon of your favorite BBQ sauce. Place the seasoned chicken breasts on the preheated grill. Grill for approximately 5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accurate doneness. Remove the chicken from the grill and let it rest for 10 minutes before chopping it into bite-sized pieces. This allows the juices to redistribute, resulting in more tender and flavorful chicken. While the chicken grills, place the ears of corn and the scallions directly on the grill grates. The scallions will cook very quickly, only about 2-3 minutes, until they are slightly charred and softened. The corn will take longer, about 10-12 minutes, rotating it every few minutes to ensure even cooking. Once the corn is done, remove it from the grill and let it cool slightly before slicing the kernels from the cob. Slice the grilled scallions into small pieces.
Step 5: Prepare Toppings and Shape Dough
Have all your cheese grated and ready to go. Once the dough has doubled in size, gently punch it down to release the air. Place the dough back on the floured surface. Using a rolling pin or your hands, shape the dough loosely into your desired pizza shape. Place the towel back over the dough to rest.
Step 6: Assemble the Pizza
Now, prepare for the fun part. Ensure the chopped grilled chicken, grated cheese, grilled corn, and sliced scallions are ready. Generously cover a pizza peel with flour and coarse cornmeal. This helps prevent the dough from sticking. Moving quickly, transfer your pizza dough to the prepared pizza peel, carefully rolling it out a bit more if needed. Make sure the entire bottom of the dough is well-coated with flour and cornmeal. Spoon the BBQ sauce evenly over the dough, leaving a small border for the crust. Sprinkle a layer of cheese, then add the chopped grilled chicken, grilled corn, and sliced scallions. Top with more cheese and another drizzle of BBQ sauce. Finally, drizzle with about 2 tablespoons of ranch dressing.
Step 7: Grill the Pizza
Quickly and gently use a spatula or additional pizza peel to slide your pizza directly onto the grill grates. Decrease the heat directly under the pizza to low – adjust that single burner or move the pizza to a cooler zone on the grill. Close the grill lid and cook until the pizza dough is bubbly and golden brown, anywhere from 5 to 8 minutes. The exact time will depend on the thickness of your crust and the heat of your grill. Be sure to check it frequently to prevent burning. The pizza is finished when the edges are golden and puffed up, and the cheese is melted and bubbly. You can rotate the pizza a few times during grilling to ensure even cooking.
Step 8: Finish and Serve
Once the pizza is finished grilling, carefully slide the peel under it and transfer it to a cutting board. Sprinkle with the finely grated Parmesan cheese, a drizzle of remaining ranch dressing, chopped fresh chives, fresh basil and cilantro, and quick pickled onions. Slice the pizza and serve immediately.
Why You Will Love This Recipe
This Grilled Summer BBQ Chicken Pizza is a crowd-pleaser with its smoky grilled flavors and the perfect balance of savory and sweet. The homemade crust offers a superior texture, while the combination of BBQ sauce, grilled chicken and corn, and fresh toppings creates a symphony of tastes. It’s an easy way to make a delicious and exciting meal perfect for a summer barbecue.
Serving Suggestions:
- Serve with a side salad of mixed greens and a light vinaigrette.
- Pair with grilled vegetables like zucchini, bell peppers, and eggplant.
- Offer a selection of dipping sauces, such as extra BBQ sauce, ranch dressing, or a spicy aioli.
- Serve with a refreshing summer beverage, such as iced tea, lemonade, or a light beer.
Tips:
- Use a pizza stone on the grill for a more even cooking surface. Preheat the stone on the grill before placing the pizza on it.
- Make the dough ahead of time and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before shaping and grilling.
- For a spicier pizza, add a pinch of red pepper flakes to the BBQ sauce or sprinkle some chopped jalapeños on top.
- Experiment with different cheeses, such as pepper jack or provolone.
- If you don’t have a grill, you can bake the pizza in a preheated oven at 450°F (232°C) for about 12-15 minutes, or until the crust is golden and the cheese is melted.
Prep Time: 30 minutes
Cook Time: 20-30 minutes
Total Time: 1 hour 15 minutes – 1 hour 30 minutes (including dough rising time)
Nutritional Information:
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-550 per slice (depending on size and toppings)
- Protein: 25-35g per slice
- Sodium: 600-800mg per slice
Conclusion
The Grilled Summer BBQ Chicken Pizza is a delightful twist on the classic pizza, perfect for summer gatherings and family meals. The combination of grilled flavors, fresh toppings, and homemade crust makes it a memorable dish. With easy-to-follow steps and customizable ingredients, you can easily adjust the recipe to suit your taste preferences. Get creative and enjoy the delicious results!
Questions and Answers about the Recipe:
Q1: Can I use store-bought pizza dough instead of making it from scratch?
A: Absolutely! While homemade dough adds a special touch, using store-bought pizza dough is a great time-saver. Look for fresh pizza dough in the refrigerated section of your grocery store. Let it sit at room temperature for about 30 minutes before shaping it to make it easier to work with.
Q2: What can I use if I don’t have a pizza peel?
A: If you don’t have a pizza peel, you can use the back of a large baking sheet. Just make sure to dust it generously with flour and cornmeal to prevent the dough from sticking. Gently slide the pizza onto the grill from the baking sheet. You can also use a large, sturdy cutting board.
Q3: How do I prevent the pizza dough from sticking to the grill?
A: The key to preventing the dough from sticking to the grill is to ensure the bottom is well-coated with flour and cornmeal. Also, make sure the grill grates are clean and lightly oiled. Work quickly when transferring the pizza to the grill to minimize the time it spends on the peel.
Q4: Can I add other vegetables to the pizza?
A: Yes, definitely! Feel free to add other vegetables to the pizza, such as sliced bell peppers, red onions, or zucchini. Grill these vegetables alongside the corn and scallions for added flavor. Make sure they are cooked before adding them to the pizza.
Q5: How do I store leftover pizza?
A: To store leftover pizza, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. To reheat, you can warm it in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat for a crispy crust.
