I’d like to interrupt your regularly scheduled post about beer can chicken with a post about grilled BBQ chicken pizza. Yes, I used up the rest of the beer can chicken for this pizza, but that’s beside the point. The point is, holy hell, why have I not been grilling my pizzas [never mind that I haven’t made them all that often…]? Seriously. Putting the crusts on the grill for a couple minutes, flipping them, pulling them to top them, and putting them back to grill the other side and melt the cheese yields an amazingly crisp crust while still maintaining pockets of pillowy perfection.
I’m also in love with Daiya mozzarella. I almost don’t notice the difference. Andrew even grabbed a handful of it just to see, and he agreed. For a cheesy substitute, it’s really not that bad.
BBQ chicken pizza is turning into one of my most favorite pizza combos, but it can be ruined so easily depending on the BBQ sauce. I used Stubb’s spicy, which is definitely my current go-to. Pizza might actually be my favorite food, if I had to play favorites [which I hate doing]. I love all kinds of food, but pizza is probably one of the most versatile. You can pretty much put anything on the dough, and it’s likely going to taste awesome.
This dough is also genius because while it has yeast, you don’t have to wait 28309283920 hours for it to rise. Yeah, I could make it in advance, and freeze it, but let’s be honest–I’m lazy. It made four personal sized pizzas, perfect for four people if you have a side salad or something. Or perfect for two people with appetites that rival the size of Texas. Personal pizzas are also great if you’re going to let people pick their own toppings, or you want to avoid getting real cheese mixed up with Daiya. I flattened two of the pizzas with a rolling pin, and the other two with my hands. I think I prefer the hand. It left more doughy pockets and less crispy-cracker edges. I still like some dough with my pizza.
It’s Friday. The sun is shining. I’m not too sore from last night’s workout. Office coffee doesn’t taste that bad. I’m about to go enjoy lunch in the sunshine. I have no complaints. What are YOU doing this weekend?
Inspiration: Kitchen Simplicity
- 3/4 cup warm water
- 1 packet (.25 oz) yeast
- 1 3/4 cup all-purpose flour
- 1/4 cup spelt flour [next time I’m going to increase this to a half cup and see what happens]
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 chicken thighs, cooked and shredded
- 1/2 bottle bbq sauce [Stubbs spicy!]
- 1/4 large red onion, diced
- 1 cup of shredded cheese of choice [1/2 regular and 1/2 Daiya mozzarella]
- fresh chopped cilantro
- crushed red pepper
- In a mixing bowl, add the warm water and yeast. Allow to dissolve for 3-5 minutes before continuing.
- Add the flour, sugar, salt, and oil to the yeasty water.
- Using the Kitchen Aid + dough hook to do the dirty work, turn it on low until the dough comes together in a shaggy mess.
- Increase the speed to medium for 5 minutes until it becomes a smooth round ball.
- Remove the ball of dough, coat the bowl with oil [I misted mine with the olive oil sprayer], and return the dough.
- Cover the dough with a towel and place in a warm, draft free place for 15 minutes [outside for me!].
- This is a perfect time to prep your toppings. For the chicken, I allow it to sit in 1/4 cup of bbq sauce while the dough is rising.
- Coat the grill with oil before turning it on to medium heat.
- Divide the dough into four equal balls.
- Using extra flour to keep the dough from sticking, roll out the dough to
- Place the dough on the grill and close the lid. Allow them to cook for 2 minutes.
- Check to see that the bottom is starting to get the charred grill lines.
- Remove the crusts, grilled side up.
- Top the grilled side with bbq sauce, cheese, chicken, more cheese, and red onion.
- Return the pizzas to the grill, and allow to cook with a closed lid while the cheese melts–approx. 5-7 minutes.
- Remove the pizzas when the cheese has melted and top with fresh cilantro and crushed red pepper as you deem appropriate. Yum.