As if good old oven baked pizza is not delicious enough, there is also grilled pizza.
Stepping into the pizza arena with flames blazing, the ingenious grilled pie makes its mark, “one upping” the classic slice with its smoky essence and char striped crust.
When making grilled pizza, you can start from scratch or purchase the dough; I found mine at Trader Joe’s. Seeing that floppy ball of dough resting somewhere near the cheese is what originally set the light bulb off to make my grilled maple barbecue chicken pizza with cheddar.
- 1/8 cup maple syrup
- 1/3 cup cider vinegar
- 2 heaping teaspoons of whole grain mustard
- ½ cup ketchup
- 4 heaping tablespoons light brown sugar
- A dash of hot sauce
- 2 whole chicken breasts or thighs with skin removed
- 1 cup chicken stock
- 1-2 cups salted water
- 1 pound, homemade or purchased ball of pizza dough
- 2 cups shredded sharp yellow cheddar
- ½ bunch scallions, thinly sliced
• For barbecue sauce: in a medium pot, whisk all ingredients together. Simmer for 15 minutes or until thick, stirring occasionally.
• In another medium pot, cover chicken breasts with 1 cup chicken stock and 1-2 cups salted water (or however much is needed to cover). Bring liquid to a boil and reduce to a simmer; simmer until the chicken is fully cooked and tender. Remove chicken from the cooking liquid and using two forks, pull in opposite directions to finely shred. Mix shredded chicken with about ¼ cup of barbecue sauce—you want to use enough sauce to coat the meat while still making sure you have plenty for the crust.
• Heat the grill to medium high and clean well. Pound out and stretch pizza dough to form a fairly thin crust—it does not have to be a circle. Lay the crust on the grill grates and keep a watchful eye. The dough will have a nice char, but you will need to spin it once or twice as not to burn it. When one side looks crispy and well-browned, flip the dough over. Each side takes about 4 minutes.
• On the cooked side of the dough, pour on barbeque sauce and spread out evenly. Sprinkle with a layer of cheddar cheese. Continue to keep an eye on the crust, giving it a slight spin if needed to keep from burning. Top the cheese with the saucy chicken and finish with a sprinkle of sliced scallions. *Towards the end, you may want to lower the grill and let the pizza sit for a few minutes to make sure that the dough is cooked all the way through on the inside and to get the cheese nicely melted.