Backyard Bbq Pizza Recipe

preheat

Preheat your grill to medium-high heat (about 475–500°F / 245–260°C) with a pizza stone or an inverted baking sheet on the grill grate if you have one. If using an oven, preheat to 500°F (260°C) with a pizza stone or baking sheet inside.

Lightly dust a pizza peel or work surface with cornmeal or semolina. Stretch or roll the prepared pizza dough into a roughly 12-inch round (or your preferred shape/thickness), leaving a slightly thicker rim for the crust. Brush the top lightly with 1 tablespoon olive oil to help create a golden crust and prevent sogginess.

If using a grill, oil the grill grates lightly. Transfer the stretched dough to the pizza peel or to a piece of parchment for easier handling.

If your chicken is not already seasoned, toss the 2 cups cooked chicken with 1 teaspoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until evenly coated. This will add smoky flavor and help the chicken warm without drying out.

If using refrigerated cooked chicken, warm it briefly in a skillet over medium heat (about 2–3 minutes) just until heated through; this helps prevent cooling the dough when assembled.

In a small bowl combine 3/4 cup barbecue sauce with the 1 teaspoon minced garlic. This disperses the garlic flavor evenly and prevents raw garlic pockets on the pizza.

Thinly slice half a small red onion into rings or half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Shred 1 1/2 cups mozzarella and 3/4 cup sharp cheddar and have them ready in a small bowl to assemble quickly.

If desired, chop 2 tablespoons fresh cilantro or parsley for garnish and set aside.

If grilling directly: Slide the oiled dough (parchment under it if using) onto the preheated stone or directly onto the grill grates. Grill the bare dough for 2–3 minutes with the lid closed, or until the bottom has good grill marks and the top begins to bubble.

Flip the dough using tongs and a spatula or peel. Quickly brush the grilled side with the BBQ sauce mixture, leaving a 1/2-inch border for the crust. Scatter half of the mozzarella and a light sprinkle of cheddar over the sauce, then evenly distribute the seasoned chicken and sliced onions. Finish with the remaining cheeses and a light dusting of red pepper flakes if using.

Close the grill lid and cook for another 3–5 minutes, checking frequently, until the cheese is melted and bubbly and the crust is cooked through. If the crust is browning too quickly, move the pizza to a cooler part of the grill or raise the grill lid partially to reduce direct heat.

If using an oven: Transfer assembled pizza (on parchment or peel) to the preheated stone or baking sheet. Bake 6–10 minutes, rotating once, until cheese is melted and crust is golden and blistered.

Remove the pizza from the grill or oven and let rest 2 minutes. Brush the crust lightly with a little extra barbecue sauce or olive oil if desired for shine and flavor.

Sprinkle chopped cilantro or parsley over the top and cut into 6–8 slices. Serve immediately.