Sep 18, 2008

BBQ Chicken Pizza... on the Grill?

So I decided to do this post because Tuesday night Eric came home and I wanted to make a nice dinner. Well, one problem I faced was that our oven was (is) broken. It broils, it boils, but it doesn't bake. So until we decide to either fix the dinosaur or find a new one, creative cooking is on the loose!

BBQ Chicken Pizza on the Grill

1 breast chicken, cut into small strips
1/2 red onion, coarsely chopped
1 clove of garlic
1-2 cups shredded Colbt & Monterey Jack cheese
Bulls Eye (or your favorite) Hickory BBQ sauce
1 pre-made pizza dough ball (you can find these is the supper market - they are wonderful to have on hand!)
olive oil
tin foil

On your stove top (we'll get to the grill in a minute, be patient!) heat 1-2 TBS olive oil in a skillet. Add chicken strips. Cook until start to brown - 3-4 minutes depending on their size - and flip. Add in red onion and garlic. Cook until they begin to caramelize (that is, turn a little brown). This can take a little bit, maybe 10 minutes, depending on how much liquid came out of the onions and chicken. When the mixture is done, turn it out onto a plate and cover with plastic, or a lid of whatever (to keep the bug off when you are outside).

Take out your pizza dough. Dust it with flour on both sides. Take into account how big your grill is. You might want to shape the dough into more of a rectangle, or two small circles. Keep in mind you are going to have to flip the dough on the grill. A tip on shaping your dough - warm or room temp is better than cold. An easy way I have learned to stretch the dough is to put your fists together and in front of you (like put up your dukes!) with the dough resting on top (where your rings sit). Rock and pull your fists outward to stretch the dough, rotating as you go. The dough should not be sticky. Add more flour if it is. Place your dough on a cookie sheet to bring outside.

Take to the grill the dough, chicken/onion mixture, BBQ sauce, olive oil, tin foil, large spatula, and brushes or spoons to spread sauce & oil. Heat the grill to medium or medium high heat (depending on the SHEER POWER of your grill :^) Brush the dough with olive oil. Place that side down on the grill. Close the grill for a few minutes. Open, brush top with oil, and flip. Acting quickly, spread a layer of BBQ sauce, chicken/onion mixture, and cheese. FYI if your crust is thin it will cook VERY quickly.

Close grill for a few minutes. Open again and check on the bottom. For me and my little grill, the dough cooks very quickly, so I will often slip some foil under the dough to prevent burning while the cheese continues to melt. Grill marks are good, charred is bad.

Yum yum. You could do this with any kind of pizza you want really. Once you get the hang of it, you'll love it (I burned my first crust, don't get discouraged - it can scrape off ;^)

I will also post a link to my friend's blog where she did a Cooking 101 on Grilled Pizza with pictures that might help too.

No comments: