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Pizza on the Grill

Pizza on the Grill
Meet the Cook: Pizza is such a favorite at our house I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill - the barbecue flavor mingling with the cheese tastes delicious. Our family of pizza-lovers includes my husband, a daughter who's 10 and a son who's 7. -Lisa Boettcher,
4 ServingsPrep: 30 min. + resting Grill: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2-3/4 to 3 cups all-purpose flour
  • TOPPINGS:
  • 2 cups cubed cooked chicken
  • 1/2 to 3/4 cup KC Masterpiece®
    [x]
    Bold BBQ Sauce
    KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

    See More Recipes >

  • 1/2 cup julienned green pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese

Directions

  • In a large bowl, dissolve yeast in water. Add the oil, sugar, baking
  • soda, salt and 2 cups flour. Stir in enough remaining flour to form
  • a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Cover and let rest for 10 minutes. On a floured
  • surface, roll dough into a 13-in. circle. Transfer to a greased
  • 12-in. pizza pan. Build up edges slightly.
  • Grill, covered, over medium heat for 5 minutes. Remove from grill.
  • Combine chicken and barbecue sauce; spread over the crust. Sprinkle
© Taste of Home 2013

2 of 2

Pizza on the Grill (continued)

Directions (continued)

  • with green pepper and cheese. Grill, covered, 5-10 minutes longer or
  • until crust is golden and cheese is melted. Yield: 4 servings.
Nutrition Facts: 1 serving equals 757 calories, 31 g fat (13 g saturated fat), 113 mg cholesterol, 1,525 mg sodium, 73 g carbohydrate, 3 g fiber, 44 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013