Grilled BBQ Chicken Pizza (Printable)

Smoky grilled pizza with BBQ chicken, mozzarella, gouda, red onions, and cilantro on a crispy crust.

# What You'll Need:

→ Grilled Chicken

01 - 1 medium boneless, skinless chicken breast (approximately 6 ounces)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika

→ Pizza Components

06 - 1 prepared pizza dough ball (12-inch diameter, store-bought or homemade)
07 - 1/2 cup BBQ sauce, plus additional for drizzling
08 - 1 cup shredded mozzarella cheese (approximately 4 ounces)
09 - 1/2 cup shredded smoked gouda cheese (approximately 2 ounces)
10 - 1/3 medium red onion, thinly sliced into rings
11 - 1/4 cup fresh cilantro leaves, chopped
12 - Olive oil, for brushing

# How To Make It:

01 - Preheat grill to medium-high heat, approximately 400°F. Ensure grates are clean and lightly oiled to prevent sticking.
02 - Brush chicken breast with 1 tablespoon olive oil. Season evenly with salt, black pepper, and smoked paprika. Place on grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and let rest for 5 minutes, then slice into thin strips.
03 - On a lightly floured surface, roll pizza dough into a 12-inch circle. Brush one side lightly with olive oil.
04 - Place dough oil-side down directly onto grill grates. Grill for 2 to 3 minutes until grill marks appear and dough is set. Brush top side with olive oil, carefully flip, and grill for 1 to 2 minutes longer. Remove crust from grill and place on a clean surface.
05 - Keep grilled side facing up. Spread BBQ sauce evenly over crust, leaving a 1/2-inch border. Layer mozzarella and smoked gouda, then arrange sliced chicken and red onion on top.
06 - Return assembled pizza to grill. Close lid and cook for 5 to 7 minutes until cheese is fully melted and bubbly. Monitor closely to prevent burning.
07 - Transfer pizza to cutting board. Drizzle with additional BBQ sauce and sprinkle chopped cilantro evenly across top. Slice into 8 wedges and serve immediately.

# Expert Tips:

01 -
  • The grill gives the crust a smoky char you just cant achieve in an oven
  • Everything cooks together in under 20 minutes once that chicken is done
  • The combination of sweet BBQ sauce and smoked gouda is ridiculously addictive
02 -
  • Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
  • Grilling the dough first on both sides prevents it from getting soggy under all those toppings
  • Keep a close eye on the crust because it can go from perfect charred to burnt pretty quickly
03 -
  • Roll your dough thinner than you think you should because it puffs up on the grill
  • Keep a small bowl of olive oil handy for brushing the dough as you work
  • Let the pizza rest for 2 minutes after grilling so the cheese sets before slicing

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