Grilled Chicken Pizza
There's no rule that says you've got to make pizza with a classic red tomato sauce.
With that in mind, why not start with your favorite barbecue sauce? Kids and grown-ups alike love it because it's sweet and tangy. Layer the flavors by using the sauce to marinate chicken and then to brush on top of the pizza dough. Add the smoky sweetness of grilled onions and some delicious cheese, and you've got a grilled pizza that's as fun as it is sophisticated.
- Canola oil or cooking spray, for the grill
- 1 Pound chicken cutlets
- Two 18-ounce bottles barbecue sauce
- 1 Vidalia onion, sliced 1/4-inch thick
- Flour or cornmeal, for dusting
- 1 package refrigerated thin pizza dough
- 8 slices American cheese
Preheat a gas grill on medium heat. Oil the grates and make sure they are well coated so the chicken and pizza dough don't stick.
Marinate the chicken cutlets in some of barbecue sauce for 15 minutes in advance (if time permits), then grill at 350-400 degrees, until the internal temperature reaches 165 degrees, about 6-7 minutes.
Pour additional barbecue sauce into 2 small bowls. Use 1 bowl to baste the chicken as it cooks. Grill the onion, glazing them with barbecue sauce from the second bowl, until they begin to get crispy, about 6-8 minutes. Remove the chicken cutlets and tent under foil. Let rest for 5-10 minutes, then slice.
Dust the cutting board with flour or cornmeal. Roll the pizza dough into small circles, about 6 inches across.
Place the dough on a well-oiled grate and grill with the lid closed over medium heat until char marks have formed on the dough, about 4 minutes. Reduce the heat to and flip the dough over.
Now start adding toppings. Spoon a generous amount of barbecue sauce, cheese, sliced chicken, and onion pieces onto each mini pizza. Close the lid and let the cheese melt into the toppings, about 3-4 minutes. Once the cheese has melted, remove the pizzas and serve immediately.