Oh man, is it too late to post another grilled pizza? I realize it’s pretty summery, but when I left for Thailand, it was still summer.
Then I came back last week [sorry, it's taken me that long to get back into the swing of that thing called 'life'] and it’s like *BAM* fall.
I’ve been trying to jot down a recap of Thailand and Cambodia, and it’s proving lengthy. Either we did a lot of things in three weeks, or I have a lot to say. Probably both. I’ll get to it eventually, promise. Also hard [possibly harder] is trying to choose only a handful of photos. Andrew took tons!
So about the pizza. It’s no surprise that I love BBQ chicken, right? I realize I’ve technically already posted this kind of pizza, but c’mon. This one is waaaaaay better. It’s prettier. It has blue cheese. It’s something to post while I write about Thailand. It’s such a classic combination that was begging to be made. Again. What’s your favorite BBQ sauce? Stubbs’ is usually all that’s ever in the fridge, so I used that again.
cheated used my resources wisely and picked up a whole chicken from New Seasons the fridge. It’s so much more efficient [and cheaper] than getting chicken breasts and doing my own cooking. Plus I get the added bonus of standing there deboning the chicken and eating half of it as I go. Win-win.
The grilling process is getting easier. This one was slightly more normal in shape, right? I’ll get there. Too bad it’s not really going to be grilling season for the next six months.
Inspiration: Grilled BBQ Chicken Pizza
- 1 ball of pizza dough
- 1/4 cup BBQ sauce + some for your chicken
- 1/2 of a roasted chicken [or one breast and one thigh], shredded
- 1/3 cup crumbled blue cheese
- 1/4 cup shredded mozzarella
- 1/2 large red onion, small dice
Preheat the grill on high for 10 minutes before turning it down to medium.
Smother the shredded chicken with some of the BBQ sauce. I didn’t use an amount because it really does depend on your tastes. I like a nice thin layer. I didn’t want a mess. Let it sit while you prepare the dough.
Sprinkle the grits around on your dough rolling surface. Roll out the dough to your desired thickness. Drizzle both sides with olive oil before place one side down on the grill. Grill for three minutes or until grill marks show up on the one side. It shouldn’t be sticking, and will be easy to pull off to a rimless baking sheet, grilled side up. Turn off the middle burner if your grill has three of them.
Smother the grilled side of the pizza with 1/4 cup of BBQ sauce. Sprinkle it with the shredded chicken. Add the red onions and both cheeses before returning the pizza to the grill for 7-9 minutes. The bottom will be crisp and the cheese melted.
Remove from the grill and sprinkle with the cilantro or parsley if you’re into that sort of thing. Cut and serve immediately.