BBQ Chicken Fire-Grilled Pizza
A fire-grilled pizza topped with smoky barbecue chicken, red onion and melted cheese, baked fast over hot coals.
By Steak House Diaries Kitchen Desk | Published | Updated
About this recipe
A fire-grilled pizza topped with smoky barbecue chicken, red onion and melted cheese, baked fast over hot coals.
It falls under our Pizza collection and is tagged Pizza, BBQ Chicken, Charcoal. Read the tips and substitutions below the recipe card before you start, and scan the ingredients first so nothing surprises you mid-cook.
BBQ Chicken Fire-Grilled Pizza
https://www.steakhousediaries.com/recipes/bbq-chicken-fire-grilled-pizza
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- Serves 4
- Difficulty
- Medium
Ingredients
Dough
- 500 g pizza dough
- 2 tbsp olive oil
- Flour, for dusting
Topping
- 200 g cooked chicken, shredded
- 80 ml barbecue sauce
- 1 small red onion, thinly sliced
Cheese and Finish
- 150 g shredded mozzarella
- 50 g grated cheddar
- Fresh coriander, to serve
Equipment
- Charcoal grill
- Pizza stone or cast-iron pan
- Tongs
- Cutting board
Instructions
Step 1: Prepare the toppings first
Toss the shredded chicken with the barbecue sauce and slice the onion. Everything must be ready before the dough touches the grill, because grilled pizza moves fast.
Step 2: Heat the grill
Build a medium-hot coal bed and oil the grate well. If you have a pizza stone, heat it on the grate for at least 15 minutes.
Step 3: Stretch the dough
On a floured surface, stretch the dough to about 30 cm, keeping the centre thin and the edge slightly thicker. Brush one side lightly with olive oil.
Step 4: Grill the first side
Place the dough oiled-side down on the grate and grill for 2 to 3 minutes, until the underside is firm and lightly charred in spots.
Step 5: Flip and top quickly
Turn the dough, then immediately spread a thin layer of barbecue sauce, the sauced chicken, onion and both cheeses. Work fast so the base does not burn.
Step 6: Finish with the lid down
Cover the grill, or tent the pizza with a large metal bowl, and cook 4 to 6 minutes more until the cheese is fully melted and the base is crisp.
Step 7: Slice and serve
Check the base is crisp, slide the pizza onto a board, scatter fresh coriander, slice and serve at once.
Cooking tips
- Keep the centre of the dough thin. A thick centre stays doughy while the edges burn.
- Do not overload the toppings. Too much chicken and cheese makes the pizza soggy and slow to cook.
- Use chicken that is already cooked to 165°F (74°C), such as leftover grilled chicken. Raw chicken will not cook through in pizza time.
- No pizza stone? A well-oiled cast-iron pan on the grate works just as well.
Storage and reheating
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Warm slices in a hot dry pan with the lid on, or in a hot oven, until the cheese melts again.
Ingredient substitutions
- Store-bought dough works fine and saves time on busy evenings.
- Rotisserie chicken is an easy stand-in for leftover grilled chicken.
- Sliced red pepper can replace the red onion.
Nutrition information
Approximate values per serving, estimated from typical ingredient data. Results vary with brands and portions; this is not medical or dietary advice.
| Calories | 640 |
|---|---|
| Total fat | 22 g |
| Saturated fat | 9 g |
| Carbohydrates | 68 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Protein | 34 g |
| Sodium | 780 mg |
Frequently asked questions
Can I use store-bought dough?
Yes. Store-bought dough works fine and saves time on busy evenings.
Do I need a pizza stone?
No. A well-oiled cast-iron pan on the grate works just as well.
Can I use raw chicken on the pizza?
No. Use chicken that is already cooked to 165°F (74°C), such as leftover grilled chicken, since raw chicken will not cook through in pizza time.
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