Grilled Summer BBQ Chicken Pizza
Smoky, cheesy, and packed with summer flavor, this Grilled BBQ Chicken Pizza combines juicy BBQ-slathered chicken, charred corn, gooey cheeses, and a drizzle of ranch — all on a crisp, golden crust straight off the grill. It’s your new go-to for outdoor dinners and summer parties.
Servings 4 servings
Calories 485kcal
Cost $15–$18
Equipment
- Grill with lid (gas or charcoal)
- Pizza peel or baking sheet
- Large mixing bowl
- Rolling pin or hands for shaping dough
- Grill tongs
- Cutting board & sharp knife
- Cheese grater
Ingredients
For the Dough:
- 1 cup warm water
- 3 tsp active dry yeast
- 1 tbsp honey
- 1 tbsp olive oil
- 2½ cups all-purpose flour
- 1 tsp salt
- Extra flour and coarse cornmeal for dusting
For the Toppings:
- 2 boneless skinless chicken breasts
- Kosher salt & black pepper
- ½ cup BBQ sauce plus extra for drizzling
- 2 ears corn grilled or raw
- 2 green onions
- 4 oz sharp cheddar cheese grated
- 4 oz mozzarella cheese grated
- 2 oz parmesan cheese grated
- ¼ cup ranch dressing
- 3 tbsp chopped chives
- Quick pickled onions
- Fresh basil & cilantro for garnish
Instructions
- Activate the Dough: Combine warm water, yeast, honey, and olive oil. Let foam, then mix in flour and salt. Knead, oil the bowl, cover, and let rise 1–1.5 hours.
- Grill Chicken & Veggies: Season and grill chicken (165°F internal), char corn and green onions. Slice and chop everything once cool.
- Preheat Grill: Heat to 450–500°F. Shape the dough and dust a peel with flour + cornmeal.
- Assemble Pizza: Add BBQ sauce, cheeses, grilled toppings, and a ranch drizzle.
- Grill Pizza: Slide onto the grill over indirect heat. Close lid and cook 5–8 mins until bubbly and golden.
- Finish: Add parmesan, herbs, pickled onions, and more ranch. Slice and serve!
Notes
- Can substitute naan or flatbread for quicker prep.
- Vegetarian version: grilled mushrooms or jackfruit.
- Pickled onions can be made days in advance and kept in the fridge.
- Great for leftover chicken — just shred and toss with sauce!