Enjoy this healthy take on a family classic!
Grilled BBQ Chicken Pizza
Halo + Cleaver Kitchen
1 cup of water, warmed to 110 degrees F
1 tablespoon extra-virgin olive oil
1 tablespoon honey or coconut sugar
1 envelope (2 + 1/4 teaspoons) rapid rise yeast
2 + 3/4 cups of whole wheat flour, spooned and leveled
1 teaspoon fine sea salt
One 6 ounce boneless skinned chicken breast
Grapeseed oil, as needed for brushing
3/4 cup Halo + Cleaver Backyard Red BBQ Sauce, divided
8 ounces (2 cups) shredded Pepper Jack cheese
1/2 small red onion, sliced thin
1 jalapeno, slices into 1/4-inch rounds
1/4 cup fresh cilantro leaves, roughly chopped
2 tablespppns scallions, cut on a bias
For Pizza Crust
For Topping: divided between 2 pizzas
Make the pizza dough: To the bowl of a stand mixer add water, olive oil, honey (or coconut sugar) and yeast. Whisk to combine and let sit until mixture foams, about 5 minutes.
Add flour and salt to the bowl. Fit mixer with the dough hook attachment and turn to medium speed. Mix for 5 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 20-30 minutes, or until it almost doubles in size.
While the dough is rising, cook the chicken: Turn your grill to high heat. Brush grill grates with oil.
Place chicken breast on the hot grill. Close lid and let cook for 5-6 minutes, or until breast easily releases from the grates.
Use tongs to flip the chicken and let cook 5 more minutes.
Use a pastry brush to brush breast with 2 tablespoons Halo + Cleaver Smokehouse Red BBQ Sauce. Let cook 2 minutes, then flip, and brush the other side with 2 more tablespoons of BBQ sauce. Let it cook 2 more minutes or until the breast reaches 160°F on an instant read thermometer.
Remove breast from grill and transfer to a plate. Cover with aluminum foil and let rest for 5 minutes. Cut chicken into bite-sized pieces, then place in a bowl and set aside.
Prepare the pizza: Flour your work surface and divide the dough in half.
Use a rolling pin to roll one round to ¼-inch thickness and about 12 inches in diameter. Lightly brush the surface with oil.
Lay the pizza dough round on the grill, oiled side down and close the lid. Cook for 3-5 minutes, or until golden and crispy on the bottom (Note: Watch the bottom of the pizza so it doesn't burn; turn down the heat as needed).
Brush the top of the crust pizza with ¼ cup Halo + Cleaver Smokehouse Red BBQ Sauce.
Top with cheese, grilled chicken, red onion, and jalapeño slices.
Close the lid and cook for another 3-5 minutes, or until the crust is cooked through and the cheese has melted. (Note: Watch the bottom of the pizza so it doesn't burn; turn down the heat as needed).
Remove pizza from the grill and top with cilantro and scallions. Repeat process with the remaining pizza dough and toppings then slice and serve!
● To make this pizza paleo: replace pizza crust with cauliflower crust, though we’d recommend placing the crust on a pizza stone or pan when grilling. Omit the cheese but add ¼ cup more BBQ sauce when adding the toppings.
● Short on time? Purchase your favorite pizza dough from your local grocery store. You can also purchase pre-cooked chicken breast.
● Want to bake your pizza in the oven instead? Preheat oven to 500°F. Roll pizza dough out and place on a pizza pan. Top with BBQ sauce and toppings. Bake for 10-15 minutes, or until the crust is golden and cheese has melted.