Grilled BBQ Chicken Pizza with Pickles
This grilled BBQ chicken pizza with pickles is the ultimate summer pizza recipe. It’s easy to make right on your grill, so there’s no need to heat up your oven on hot days, and it’s packed with flavor. It’s made with rotisserie chicken that gets tossed in barbecue sauce and honey mustard, and added to the pizza with a BBQ sauce base, lots of melty cheese, red onions, pickles, and cilantro.
Equipment
- 1 Gas grill
Ingredients
Dough
- 16 oz pizza dough store-bought (1 pizza dough)
- 2 tbsp olive oil
- ¼ tsp pepper
- ¼ tsp salt
BBQ Honey Mustard Chicken
- ½ cup rotisserie chicken shredded
- 1 tbsp bbq sauce
- 1 tbsp honey mustard
Other Pizza Ingredients
- ⅓ cup bbq sauce for pizza crust
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded monterey jack cheese
- ¼ cup dill pickles
- ⅛ red onion thinly sliced
- 2 tbsp cilantro leaves
Instructions
- Make sure your dough is rested according to the package instructions. Roll dough out to a 10-12 inch circle. If the dough is difficult to work with and won’t stay rolled out, let it rest for about 10 to 20 minutes before rolling it again.16 oz pizza dough
- Transfer onto a lightly floured pizza peel, unrimmed baking sheet, or upside down rimmed baking sheet for easy transfer.
- Mix the chicken with the BBQ sauce and honey mustard in a bowl and set aside.½ cup rotisserie chicken, 1 tbsp bbq sauce, 1 tbsp honey mustard
- Make sure your gas grill is cleaned and either oiled or made non-stick by rubbing it with a halved potato (cut a potato in half and rub the open side onto the grill; it works).
- Preheat the grill to about 400°F.
- Slide or lift the dough carefully to the grill. Brush the side of the dough that’s facing up with 1 tbsp of olive oil and season with ⅛ tsp salt and ⅛ tsp pepper. Close the grill lid and cook for 3 minutes.1 tbsp olive oil, 0.13 tsp pepper, 0.13 tsp salt
- Open the lid. The dough is ready to flip when it has bubbled up a little on the surface. Using a long spatula (a fish spatula works great), carefully flip the pizza dough over so that the oiled side is now face down. Brush another tbsp of olive oil onto the now face up side and season with ⅛ tsp salt and ⅛ tsp pepper.1 tbsp olive oil, 0.13 tsp pepper, 0.13 tsp salt
- Working fast, spread ⅓ cup BBQ sauce on top of the dough, making sure to leave a small unsauced crust around the edges.⅓ cup bbq sauce
- Quickly sprinkle on the cheese, then distribute the pickles, then the chicken and the onions. This will take a few minutes total.¾ cup shredded mozzarella cheese, ¾ cup shredded monterey jack cheese, ¼ cup dill pickles, ⅛ red onion
- Close the lid and cook for 5-7 minutes, or until the crust is toasty and the cheese is fully melted.
- Remove the pizza from the grill and cut into 8 wedges. Sprinkle with cilantro and serve.
Notes
- If you’re struggling to roll out your pizza dough, let it rest for 10-20 minutes to let the gluten relax.
- Make sure the grates of your grill are cleaned and oiled. We like to rub the grates with a cut potato to make it non-stick. Cut a potato in half, then rub the cut side of the potato onto the grill.
- Don’t let the grill get too hot. If you’re just cooking one pizza, you don’t need all of the burners on.
- Be careful not to overcook the pizza. You want the crust to be toasted but not burnt, so keep an eye on it.