My son, following Bobby Flay’s lead, introduced me to grilled pizza a few years ago. I don’t make pizza at home often, but when we do – it’s always on the grill.
In my youth I made the dough from scratch, now I buy a ball of pre-made pizza dough in the deli section of my grocery store. I stretch, push, and roll until it’s the size I want. Oil one side of the dough, place the oiled side on the grill rack and cook on medium heat until lightly toasted. Oil the top and FLIP then repeat grilling! Now, remove it from the heat and add the toppings. Sometimes (always), four small pizzas are easier to manage than one large – depends on your flipping skill level.
I use a pastry brush to spread our favorite BBQ sauce (Sweet Baby Rays) over one side of the dough. Next is a generous layer of grated smoked Gouda cheese, a few thin red onion slices, then pieces of torn chicken breast over the top. I use 1 breast per pizza – typically left over from rotisserie or BBQ chicken. I finish it with a small sprinkle of chopped fresh cilantro and the remaining smoked Gouda.
Bake on the grill, lid closed to lightly melt the mounds of cheese. To make it extra healthy, serve with a side salad.
1 pizza dough ball
1 boneless chicken breast half, cooked
1/2 C barbeque sauce
1 1/2C shredded smoked Gouda cheese
1/2C red onion, sliced
chopped cilantro – amount to taste