Today's post coincides with yesterday's drunken shrimp pizza post as we cooked this pizza on the same night. Today's post is the Kansas City BBQ Chicken pizza. This recipe comes from the Pizza on the Grill cookbook. This pizza came out perfectly, so even though it came from the same batch of dough as the shrimp pizza this one actually turned out much better.
Kansas City BBQ Chicken pizza
Serves 2 to 4
- 1 large boneless, skinless chicken breast (about 12 ounces)
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- 1/2 cup BBQ sauce
- 1 cup grated smoked mozzarella
- 1 cup grated colby Jack cheese
- 1/3 medium red onion, cut 1/8 inch thick and separated into rings
- 1/2 bell pepper (any color), halved, seeded, and cut into very thin rings
- BBQ rub
- Red pepper flakes
- This pizza prepares well with gas or charcoal grills (and the oven).
- Brush the chicken breast with 1 tablespoon of the oil and season with salt and pepper.
- Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes, turning once halfway through. Set aside until just about ready to use, then cut into 1/4-inch-thick strips.
- Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
- Brush the entire surface with the BBQ sauce. Top with the chicken and sprinkle with the cheeses. Arrange the onion rings and all of the bell pepper over the cheese.
- Return to the heat/cooking source until the bottom is well browned and cheese is melted.
- Remove from the grill, sprinkle with the BBQ rub, and season with salt and pepper. Slice and serve immediately.