Grilled Chicken Pizza with Smoky Balsamic Sauce

February 11, 2014
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  • Serves overall, as many as you plan for, however the dough recipe posted makes 4 rounds.
Author Notes

This recipe is about pizza topped with sliced grilled chicken and a smoky balsamic sauce; get the dough, chicken and sauce ready for grilling, invite friends and have each bring cheese and a topping. Gather and mingle while grilling up the chicken breasts and flatten dough rounds, once ready, everyone partakes in creating - dressing up a personal pizza with favorite toppings. Then it’s back to the grill for cheese melting and dough crisping. Enjoy. Eat, Drink and be Merry!

Special Note: This dough recipe is from American Pie by Peter Reinhart (2003), highly recommended for grilling; it is a half recipe that makes 4 medium dough rounds. Be prepared to start this dough ahead of time; a 3 hour to overnight sit in the refrigerator is best.


What You'll Need
  • 2 ½ cups unbleached all-purpose flour
  • 2 teaspoons rapid rise yeast
  • 1 teaspoon sea salt
  • 1/2 tablespoon honey or agave
  • 1 ¾ tablespoon olive oil - plus more on hand to oil the dough balls
  • 7 oz room temperature water
  • Smoky Balsamic BBQ sauce (recipe below)
  • Grilled, sliced chicken – recipe found @ my cook page
  • Mozzarella – thin sliced or shredded (fresh or packaged)
  • An array of fresh sliced garden vegetables
  • Optional – Blue Sapphire Martini(s)
  • 1 tablespoon butter
  • 1/4 cup honey (or brown sugar)
  • 2 teaspoons granulated onion powder
  • 3 tablespoons dark balsamic vinegar
  • 3 tablespoons molasses
  • 1-1/2 teaspoon liquid smoke
  • 1/8 teaspoon, a pinch, sea salt
  • 1/8 teaspoon, a pinch, ground allspice
  • 15 oz can tomato sauce
  • Optional – Tabasco to taste
  2. Place all dry dough ingredients in an electric stand mixer with dough hook. Turn the mixer on to lowest speed and slowly stream in the combined wet ingredients.
  3. Mix on low for 3 minutes or until the dough forms a ball that clears the sides and bottom of the bowl.
  4. Let the dough rest, covered, for 15 minutes. Mix again on medium low for 5 minutes, stopping half way to gather dough into a ball, if needed. Mix until the dough is smooth and elastic.
  5. Divide dough into 4 equal pieces, form each into a ball - this dough is very easy to work with.
  6. Place each dough ball inside its own Ziploc bag and drizzle in 1 teaspoon of olive oil, covering all sides of the ball. Seal bags and let sit at room temperature for 30 minutes.
  7. Refrigerate 3 hours to overnight. Let the dough sit at room temperature for a couple hours before working with it.
  8. READY TO GRILL: Flatten each ball - needs a little flour for this, I like using Wondra. Stack the rounds on top of each other with parchment paper in-between.
  9. Quickly grill the dough on both sides over high heat, just until starting to bubble, then place the hot rounds on a rack.
  10. Have each guest dress one up, pretty, fitting for a party, with toppings of choice. Place back onto the grill over indirect heat for cheese melting and crisping.
  2. In a sauce pan melt the butter, browning it a bit.
  3. Add the sugar, onion powder, vinegar, molasses, liquid smoke, salt and allspice. Heat ingredients until they start to bubble, stir in tomato sauce and simmer, covered, for an hour.
  4. Stir in Tabasco sauce to taste, optional.
  5. Keep leftover in the the fridg for a week.
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