Grilled BBQ Chicken Pizza

1 pkg. active dry yeast

1 t. sugar

1 1/4 c. warm water (105-110*)

3 1/3 c. flour

2 t. kosher salt

Olive oil


1-2 c. leftover chicken breast, diced

5 strips bacon, cooked crisp and diced

1 small onion, thinly sliced

1 1/2 c. barbecue sauce (you can find our homemade recipe here)

3 cups Mozzarella Cheese

8 slices Provolone Cheese


Dissolve yeast and sugar in warm water.  Let stand until foamy (about 5 minutes).  Place flour and salt in large bowl of food processor fitted with the dough blade.  With processor running, pour the yeast mixture through the feed tube slowly allowing the flour to absorb it.  A ball of dough will form and pull away from the bottom and sides, continue to run the processor for another half a minute or so to knead the dough. Form the dough into a ball. Turn the dough into a bowl that has been sprayed with olive oil and roll it around so the entire ball of dough is covered with oil.  Cover the bowl with a damp towel and place in a warm area to rise for 45 min to an hour.  (This will make enough dough for 3 pizzas, however the fillings are only enough for 2 so adjust the fillings or freeze one of the balls of dough for future use.)


Turn the Grill to high heat and close lid allowing it to get very hot.


When dough has doubled in size turn out onto a floured board and punch down.  Divide the dough into thirds and allow to rest for 5-10 minutes.  


Roll or pat the dough into a round and place onto a pizza peel that has been sprinkled with corn meal.  


Toss chicken with 3/4 c. of the barbecue sauce. Place half the remaining bbq sauce on the pizza dough spreading in the center and leaving about an inch between the sauce and the edge of the dough. Sprinkle half the bacon and half the onions on the pizza.  Sprinkle half the Mozzarella cheese on top. Cover the cheese with half the chicken in bbq sauce and cover the chicken with the Provolone Cheese.


Slide Pizza off the peel onto the hot grill and close the lid.  Grill with the lid closed for 10-15 minutes, until the crust is crisp and golden.


Sprinkle the peel with more cornmeal and repeat the above process for the second pizza.