Nothing says summer like a grilled pizza. I loved using my barbeque this summer, I used it any chance I could. Grilling the pizza dough on the que gives the pizza a sturdy crust, with a soft center. Don’t be afraid to create your own pie with unusual toppings!
Note: I’m usually skeptical when it comes to using measurements, but with baking measurements are necessary.
The rest of the recipe you make by sight, no measurements needed.
Grilled Pizza with Shredded Chicken and Arugula
Servings
Ingredients
- 3 cups of flour
- 3 tablespoons of olive oil
- 1 teaspoon salt
- I cup of water
- 1 packet of yeast
- Boneless chicken breasts
- Olive oil
- Salt
- Pepper
- BBQ Sauce
- Tomato Sauce
- Oregano
- Arugula
Instructions
- Basic Pizza Dough
- In a bowl or mix master add the flour, oil, salt, dissolve the yeast in the water and then add to the bowl. Once everything is combined, form the dough into a ball and put it in a bowl, cover with a towel and let rise for about an hour or two.
- Chicken and Arugula Topping
- Step 1: Season the chicken breasts with a little oil, salt, and pepper. Grill the chicken for about 5 minutes on each side. Remove from the grill and let it rest, once it is cool shred the chicken and set aside.
- Step 2: Wash and dry a bunch of arugula. In a bowl add your favorite bbq sauce, a little tomato sauce, oregano, and salt and pepper.
- Step 3: Roll out the dough into personal pies, or one large round pie –which ever you prefer. Dust both sides with a little flour, and then transfer to a tray. Take a paper towel and dip it in oil, then oil the bbq grates. Put the pizza dough on the fire; grill each side for about 1-2 minutes. The pizza dough cooks really fast on the grill, if you like your dough soft don’t leave it on for too long because it gets crispy very fast. Take the pizza dough off the fire and add the sauce and some shredded chicken on top. Put the pizza back on the grill and turn the heat down to low, close the bbq and let heat for another 2 minutes.
- Top with arugula!
- Add a drizzle of truffle oil, or even basil or garlic oil!
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