My little family and I just moved back home to Texas after my husband finally graduated school for forever (for.evvvvv.er)! Although California still has my heart and feels like home, I love hearing the chatter of southern drawls and “ma’ams” at the grocery store, looking out at sunset and seeing a beautiful and flat, endless horizon, having permanent access to my Bluebell ice cream, and just being home. Home includes the sun. Lots of glaring heat into my house (yes, I said house! No more apartments for us! Eeek!). So any opportunity to grill outside (poolside) and not heat up my kitchen, you can bet I’m all over that like white on rice! Or like smoky, BBQ chicken pizza and your favorite ice-cold dranky drank.
Grilling pizza is so incredibly easy. Like stupid easy. Especially when you use Des’ recipe for easy pizza dough that doesn’t take an hour to rise. Booyeah. Now you’re talking.Make your super quick pizza dough and prep your ingredients. Turn on your grill to medium heat. Use a pair of tongs to wipe an oil-soaked paper towel over your grates to oil the grates, ensuring a non-stick surface. Form your dough rounds and lightly oil one side of your pizza dough round. Place the oiled side down onto the grates and let it cook for 3-4 minutes, or until you see grill marks and it has cooked until firm. Oil the top, uncooked side of the pizza and flip over with a metal spatula.
Sometimes you just gotta use the shortcuts in cooking. My favorite BBQ sauce is Sweet Baby Ray’s. Don’t put too much of anything on your pizza (sauce, cheese, or toppings), or it won’t cook properly and you’ll just end up with a hot mess.
BBQ sauce, smoked gouda, crock pot shredded BBQ chicken, jalapeños, red onions, fresh mozzarella, and cilantro.
Top it how ya like, close the lid, and let the flame cook the bottom of the crust all nice and smoky and crispy, and let the heat cook the toppings and melt the cheese all gooey and melty. Note I didn’t mention any sweating in the kitchen…
Just a cheesy BBQ flavor explosion atop a light and chewy, crispy-bottommed pizza. That’s all…
Pizza, y’all. Cooked perfectly. Outside.
- 2 small chicken breasts
- 1 bottle BBQ sauce
- 1/2 c water
- 2+ cups flour
- 1 cup warm water
- 1 T sugar
- 1 t salt
- 1 T shortening
- 1 T yeast
- 1 c smoked gouda, shredded
- 1 jalapeno, seeded and sliced
- 1/2 red onion, sliced
- 1 bunch cilantro
- 1 c fresh mozzarella
- Place chicken breasts, 1/2 c BBQ sauce, and 1/2 c water into crock pot. Cook on low 6 hours, shred, return to crock pot, add another 1/2 c BBQ sauce, and let cook on low another hour. Remove.
- Prepare pizza dough by mixing 1 1/2 c flour, 1 c warm water, sugar, salt, shortening, and last, the yeast in mixer. After mixed well, begin to add additional flour 1/2 c at a time until dough forms a ball that sticks to the dough hook. Knead 5 minutes. I usually do about 2 1/2 cups. Not too much or it will be tough. Let rise for a few minutes while you prep your other ingredients.
- Shred your cheeses, deseed and slice your jalapeño, slice your red onion, and rinse and chop your cilantro.
- Preheat grill to medium. Roll out dough into two equal rounds and divide toppings in half. Lightly brush one side with oil, place on oiled grill. Let cook 3-4 minutes, or until bottom has cooked firm. Flip with metal spatula.
- Spread BBQ sauce sparingly on pizza, top with smoked gouda, shredded BBQ chicken, jalapeño, onion, cilantro, and mozzarella. Close lid and let cook another 3-4 minutes until bottom crisp and toppings heated through. Remove with metal spatula.
- Repeat with remaining dough and toppings.