Grilled pizza is one of those little kitchen wins that feels impressive but honestly couldn’t be easier. The crust gets smoky and crisp, the cheese bubbles, and the BBQ sauce brings sweet-tangy heat you can’t get from a regular oven. If you’re already firing up the grill, tossing on pizza just makes sense.
This version keeps it simple: saucy shredded chicken, melty cheese, and a few fresh toppings. It’s crowd-pleasing, quick, and perfect for warm evenings.
What Makes This Recipe So Good
- Grill-kissed flavor: You get charred edges and a subtle smokiness that makes BBQ sauce shine.
- Fast dinner: Using pre-cooked chicken and store-bought dough means you can be eating in 30 minutes.
- Super customizable: Swap the cheese, change the sauce, or pile on vegetables. It all works.
- Minimal mess: No pizza stone or fancy gear needed—just a grill and a sheet pan or peel.
- Great for a crowd: Make a few smaller flatbreads and let everyone top their own.
Ingredients
- 1 pound pizza dough (store-bought or homemade; room temperature)
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
- 1/2 cup BBQ sauce (plus more for drizzling)
- 2 cups shredded cheese (mozzarella, Monterey Jack, or a blend)
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped (optional, for finishing)
- 1 small jalapeño, thinly sliced (optional, for heat)
- Olive oil for brushing
- Cornmeal or flour for stretching the dough
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat the grill: Heat your grill to medium-high, around 450–500°F.
If you can, set up for two zones: one hotter side for charring and one cooler side for finishing.
- Prep the chicken: Toss the shredded chicken with 1/4 cup BBQ sauce and a pinch of salt and pepper. You want it coated but not dripping.
- Stretch the dough: Lightly flour your counter or sprinkle with cornmeal. Press the dough into a rough 12-inch circle or rectangle.
Keep it about 1/4 inch thick. Don’t worry if it’s not perfect—rustic is good.
- Oil the dough: Brush the top of the dough with olive oil. This keeps it from sticking and helps it crisp.
- Grill the first side: Place the dough oil-side down on the hot grates.
Close the lid and cook for 2–3 minutes until the bottom has grill marks and lightly browns. Brush the top (facing up) with oil while it cooks.
- Flip the crust: Use tongs and a spatula to flip. You’ll now top the grilled side.
- Sauce and toppings: Spread a thin layer of BBQ sauce (about 1/4 cup) over the grilled side.
Sprinkle on the cheese, then add the sauced chicken and red onion. Add jalapeño if using. Don’t over-top; lighter toppings melt and crisp better.
- Finish on the grill: Move the pizza to the cooler side, close the lid, and cook 4–6 minutes until the cheese melts and the underside is golden with some char.
- Check doneness: If the bottom is browning too quickly, lower the heat or move to an even cooler spot.
If the cheese isn’t melting, give it another minute with the lid closed.
- Finish and serve: Transfer to a board. Drizzle with a bit more BBQ sauce, sprinkle fresh cilantro, slice, and serve hot.
Keeping It Fresh
- Make-ahead dough: Pizza dough can be refrigerated up to 48–72 hours. Let it warm to room temp before stretching for better elasticity.
- Prep toppings: Mix the chicken and BBQ sauce, slice onions and jalapeño, and shred cheese up to a day ahead.
- Storage: Leftover slices keep in the fridge for 3–4 days.
Reheat on a skillet or in a 400°F oven for 5–7 minutes to revive crispness.
- Freezing: Par-grill the crust for 2 minutes per side, cool, add toppings, then freeze on a sheet pan. Bake from frozen at 450°F until hot and bubbly.
Health Benefits
- Lean protein: Chicken provides high-quality protein that keeps you full and supports muscle repair.
- Calcium from cheese: Cheese adds calcium for bone health. Choose part-skim mozzarella for less saturated fat.
- Built-in portion control: A thin, grilled crust keeps overall calories in check compared to thick, greasy takeout slices.
- Veggie boost: Red onion and jalapeño offer antioxidants and fiber.
Add bell peppers or arugula for even more nutrients.
- Smart swaps: Use a whole wheat or spelt dough to add fiber and micronutrients without sacrificing texture.
Pitfalls to Watch Out For
- Sticky dough: If the dough sticks to the grates, it usually means the grill wasn’t hot enough or the dough wasn’t oiled. Preheat thoroughly and brush both the grates and dough with oil.
- Burnt bottom, unmelted cheese: This means heat is too high under the pizza. Move it to indirect heat, close the lid, and let the top finish.
- Overloading toppings: Too much sauce or cheese makes the crust soggy.
Keep toppings light for a crisp bite.
- Tough dough: Stretching cold dough can cause tearing and snap-back. Let it rest at room temp 30–60 minutes before shaping.
- Dry chicken: Toss chicken with sauce just before topping so it stays moist on the grill.
Recipe Variations
- Hawaiian BBQ: Add pineapple chunks and crispy bacon with mozzarella and a drizzle of BBQ sauce.
- Spicy Buffalo-Style: Swap BBQ sauce for buffalo sauce, use blue cheese crumbles with mozzarella, and finish with ranch or blue cheese dressing.
- Veggie BBQ: Skip the chicken and use grilled corn, red pepper, mushrooms, and red onion. Add smoked gouda for depth.
- White BBQ Twist: Use Alabama white sauce instead of red BBQ.
Great with pickled jalapeños and scallions.
- Whole Wheat Flatbreads: Divide dough into 3–4 smaller rounds for individual pizzas. They grill faster and are party-friendly.
FAQ
Do I need a pizza stone for the grill?
No. You can place the dough directly on the grates.
A stone works, but direct grilling gives great char and a quicker cook. Just keep the grates clean and well-oiled.
Can I use raw chicken?
It’s better to use cooked chicken so the pizza cooks evenly and safely. If you only have raw chicken, grill it first, slice or shred, toss with sauce, and then top the pizza.
What type of BBQ sauce is best?
Use your favorite.
A slightly thicker, smoky sauce holds up well on the grill. If yours is very sweet, balance it with a bit of hot sauce or cider vinegar.
How do I keep the dough from shrinking back?
Let the dough rest at room temperature for at least 30 minutes. If it snaps back while shaping, let it rest another 5–10 minutes and try again.
Can I make this without a gas grill?
Yes.
On a charcoal grill, bank coals to one side for a hot and a cool zone. In the oven, bake at 500°F on a preheated sheet pan or stone, though you’ll miss some of the smoky flavor.
What cheese melts best?
Low-moisture mozzarella melts smoothly and browns nicely. Monterey Jack adds creaminess, and smoked gouda brings extra depth.
A blend often works best.
How do I know when the crust is done?
Look for a golden underside with a few charred spots and edges that feel crisp. The cheese should be fully melted and bubbling.
Final Thoughts
BBQ Chicken Pizza on the grill is weeknight-easy and backyard-worthy. With a hot grill, a simple dough, and a handful of toppings, you get a pizza that’s smoky, crisp, and loaded with flavor.
Keep the toppings light, use two heat zones, and finish with a fresh hit of cilantro or a drizzle of sauce. It’s the kind of recipe you’ll come back to all summer—fast, flexible, and seriously satisfying.
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