Grilled BBQ Chicken Pizza

Grilled Pizza
Grilled Pizza

You’ve feasted on brick-oven pizza and grazed on home-baked pizza, but have you ever noshed on Grilled Pizza? I’m not talking about cooking pizza on a pan in the grill, that’s lame. This homemade pizza dough sears directly on the sizzling grill grate, scoring golden brown grill marks. Savory barbeque sauce is topped with juicy pineapple, snappy red onion, sharp cheddar, rotisserie chicken, citrus-y cilantro and drizzled with blue cheese.

This Grilled BBQ Chicken Pizza is an easy family night meal because it utilizes your favorite barbeque sauce, blue cheese dressing and a fresh store-prepared rotisserie chicken.

Here’s the break down: 10-minute pizza dough, quick topping prep, 4-minute grill time and 3 seconds from grill to mouth. You can do this. I mean come on, it only takes 15 minutes. Your family will thank you.


Pizza Dough
  • 3-1/2 to 4 cups all-purpose flour
  • 1 envelope quick-rise pizza crust yeast
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm water (120 to 130°F)
  • ⅓ cup olive oil
  • additional flour for rolling
  • additional oil for grilling

Yields: about two 10-inch rustic-shaped crusts

  • 1/2 cup barbecue sauce (your favorite)
  • 1/4 cup red onion, sliced thin
  • 2 cups cooked rotisserie chicken, shredded (store bought, pre-cooked)
  • 1/3 cup fresh pineapple, cut into chunks
  • 1 to 2 cups cheddar cheese, shredded
  •  blue cheese or ranch dressing, for drizzling
  •  chopped fresh cilantro, for garnish


10-Minute Pizza Dough
10-Minute Pizza Dough
  • Add all Pizza Dough ingredients into a bowl
  • If using a stand mixer, use dough hook, set it on medium and mix until blended (about 3-4 minutes)
  • Add more flour as needed to blend well
  • If using hands, knead on a lightly floured surface until smooth (4 minutes)
  • Let it rise at room temperature for 5 minutes



  • Turn on the grill
  • Prepare the toppings to make it easy to assemble your pizzas
Sizzlin' Good
Sizzlin’ Good
  • Cut the ball of dough in half. Now you should have two.
  • Roll both sections out on a well-floured surface to your desired thickness (rustic-shaped, not a perfect circle)
  • Brush oil on top of one crust
  • Flip it over and put the oil-side right on the grill
  • Brush oil on the top, which is the un-oiled side, and shut the grill lid
  • Have a spatula ready, it will only take 1-2 minutes to cook this side
  • When it’s done, it will be easy to remove
  • Repeat all these steps with the second crust


  • Take it off the grill and transfer the 1/2 cooked crust to a pan (for transportation)
  • Add your toppings to the grilled side (the bottom should not be cooked yet)
  • Place the crust, with toppings, back on the grill, uncooked side down
  • Close the lid for 1-2 minutes
  • Keep checking the bottom of the crust so it does not burn
  • Repeat with the second crust


Now drizzle on some blue cheese and garnish with cilantro. You will never eat pizza the boring way again!

* Recipe modified from *