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Square image of a grilled pizza featuring tomato, red onion, cucumber and bbq chicken being cut on a wooden chopping board
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Shredded BBQ Chicken Grilled Pizza

Grilled pizza cooked on a BBQ is a revelation and what better place to start than a sweet and smokey BBQ Chicken Pizza loaded with all the goodies.
Course Main Course
Cuisine Modern European
Keyword BBQ Chicken Pizza, BBQ Pizza Recipe, Chciken pizza
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Servings 2 Pizzas
Calories 1506kcal
Author Brian Jones

Ingredients

For the Pizza Dough:

  • 300 g Plain Flour 2¼ Cups
  • 75 g Semolina Flour ½ Cup
  • ½ teaspoon Salt
  • ½ tablespoon Sugar
  • 7 g Fast Acting Yeast
  • 1½ tablespoon Olive Oil
  • 225 ml Water 1 Cup minus 1 Tablespoon

For the Chicken:

  • 2 Skinless Chicken Thighs
  • 1 teaspoon Sweet Paprika
  • ½ teaspoon Spicy Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper Coarsely ground

For the Pizza.

  • 100 ml BBQ Sauce ⅓ Cup + 2 Tbsp
  • 200 g Grated Gouda Cheese 2 Cups
  • Tomato
  • Cucumber
  • Red Onion
  • Parmesan Cheese
  • Black Pepper

Instructions

Pizza Dough:

  • The day before you are going to make the pizza, mix together the dry ingredients for the dough and then make a well in the centre.
  • Now add in the olive oil and the water a little at a time. I like to use the back of a regular table knife to bring the dough together.
  • Once all or nearly all of the water has been taken in and you have a dough forming, lightly flour your work surface and knead the dough for 10 minutes until nice and elastic.
    The set aside in an oiled bowl for 24 hours under a damp cloth.

Shredded Chicken:

  • Begin by firing up the BBQ and dropping your pizza steel or stone.
  • Take your chicken and make a couple of deep cuts in the flesh and rub in the herbs and spices.
  • Place on the indirect heat of the BBQ with the lid down and cook for 40-45 minutes as the pizza steel comes to temperature.
    When cooked, the internal temperature should read at least 73°C.
  • Remove and when cool enough to handle shred with a couple of forks.
  • As with all pizzas the key now is heat, you want temperatures as hot as you can get 300°C as a minimum and a steel that has been sat in that heat for at least 45 minutes.

Building the Pizza:

  • Thinly slice the tomato, cucumber and red onion
  • Lightly dust your work surface and turn out the pizza dough. It should have a light crust on it; this adds a load of flavour.
    Knock back the dough and knead for 5-10 minutes.
  • Cut the dough into two pieces and form into two 30-35cm pizza bases, and place them on baking parchment.
  • Cover with a kitchen cloth for 5 minutes whilst you clean up and gather the remaining ingredients.
  • Build your pizza; my running order goes, BBQ Sauce, Chicken, Cheese, Tomato, cucumber, red onion, more cheese, parmesan, more chicken and lots of cracked black pepper.
    But hey, it's a BBQ, let folk do what they want.
  • Slide on to the fiercely hot pizza stone or steel and cook for 5-6 minutes. 

Video

Notes

Feel free to use some pre-cooked chicken if you like, however the thighs cook in the same time it takes to warm the pizza steel.

Nutrition

Serving: 1 | Calories: 1506kcal | Carbohydrates: 187g | Protein: 77g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 25g | Cholesterol: 253mg | Sodium: 2845mg | Fiber: 10g | Sugar: 31g
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