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Pizza on the Grill Recipe
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Pizza on the Grill Recipe

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Pizza is such a favorite at our house that 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. —Lisa Boettcher, Columbus, Wisconsin
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + resting Grill: 10 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
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TOTAL TIME: Prep: 30 min. + resting Grill: 10 min.
MAKES: 4 servings

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

1 slice: 757 calories, 31g fat (13g saturated fat), 113mg cholesterol, 1525mg sodium, 73g carbohydrate (8g sugars, 3g fiber), 44g protein .

Directions

  1. 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.
  2. 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.
  3. Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.
Originally published as Pizza on the Grill in Country Woman July/August 1997, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pizza on the Grill

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
lbroadh2o 45616
Reviewed Jun. 12, 2013

"This pizza had a great taste. I did use a pouch mix crust to save time. Looking forward to trying this crust recipe in the future. I also substituted onions for the green peppers. I used not quite 3/4 cup of BBQ sauce and thought it was a little too much. The next time I would use the 1/2 cup."

MY REVIEW
blackpearls 75790
Reviewed Sep. 24, 2012

"I have made this recipe so many times I have lost track....yup...it is t-h-a-t good! I also make it in the oven. Set to 350 degrees. I saute my onions and peppers in a little olive oil before adding on top and my BBQ is 1/2 bulls eye original and 1/2 Heinz 57. Combo that with a good cojack cheese...MMMMMMM. Love this crust. Very different and everyone loves it. I also cook it on a pizza stone with parchment paper underneath, par cooking it for 6 minutes before adding toppings. If you love BBQ chicken, you will enjoy this."

MY REVIEW
bygrace7 75788
Reviewed May. 25, 2012

"Our first grilled pizza! Very easy to prepare and the crust was delicous. This receipe will be used over and over again this summer."

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