Grilled BBQ Chicken Pizza
Happy Super Bowl day! First things first…is Madonna really singing? But more importantly, how much delectable junk are you stuffing your face with tonight? The Super Bowl, and other various sporting events, are such good excuses to blow out your budget and your New Years resolutions on all things grease and delicious. I’m here to give you another option!
I can almost hear your eyes rolling…but really, this BBQ chicken pizza recipe is good enough for any non-epic-American-event night of the year, and is both budget friendly and a great alternative to delivery or take-out pizza. Let me preface the rest of this post by saying I adore pizza. I could eat it every day, but I would be as round as one of those large pies I so covet. So, this recipe, with grilled whole wheat dough and simple, fresh ingredients really does the trick (without doing that neat trick of making my thighs double in size).
I make these pizzas on an indoor electric grill, but you can use an outdoor grill, or a grill pan that goes over the burners on your stove. It makes the crust puff up in a wonderful pillow of dough, and because I put the toppings on after I grill the crust, there’s a great crisp to it. I also use shredded BBQ chicken from a recipe on my favorite blog, How Sweet It Is. The recipe makes a ton, so I freeze it in batches and use it for pizza, tacos, sandwhiches…a great make now, freeze for later recipe with ingredients that will make your wallet and your waistline happy…sold.
Grilled BBQ Chicken Pizza (makes 2 pizzas)
2/3 ball fresh whole-wheat pizza dough (many grocery stores have started selling them in the deli sections – Harris Teeter puts them on VIC special often at .99!) – split in two equal parts
1 1/2 cup crockpot BBQ chicken
4 tbls Bone Suckin’ Sauce (in my opinion, the healthiest BBQ sauce readily available)
1 1/2 cup shredded low-fat mozzarella cheese
1/4 red onion, sliced
Handful fresh cilantro
Salt, pepper, and garlic powder
2 tbls olive oil
Step 1: Let your dough rest on the counter until it comes to room temp and spread 1/2 tablespoon olive oil onto each of two pieces of aluminum foil, sprinkling salt, pepper, and garlic powder onto the oiled foil. Using your fingers, spread the dough out from the center into a circular shape on the foil. Let rest about 10 minutes, and spread out again. Seeing the picture above, it’s rare you’ll get it to a perfect circle! Spread another 1/2 tablespoon olive oil on top of the dough and sprinkle on salt, pepper and garlic powder.
Step 2: Heat up grill pan and drizzle of olive oil in a pan and cook red onion slices until they start to brown around the edges.
Step 3: Once your grill is hot, put the dough on it by placing the foil on the grill, dough side down, and peeling off (the importance of oiling the foil before spreading out the dough comes in here). Let cook until dough starts to puff up, crust is crispy, and has good grill marks then flip.
Step 4: As soon as you flip, spread 1 tablespoon of BBQ sauce on each pizza, spread on chicken, sprinkle on red onions and mozzarella and cover with a cookie sheet if you’re using an indoor grill or grill pan. If you’re using an outdoor grill, well…close the lid.
Step 5: After cheese is melted and bottom side of dough is crispy, transfer to a cutting board, cut pizzas into fours and add fresh cilantro.
Come on..it even LOOKS ten times healthier than any pizza you’d get delivered in a box. Plus, you can use this process as a base for any kind of pizza, so it’s a great garbage meal option (freeze your leftover dough). So, enjoy, and your thighs can thank me later.