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Prep time
3 hours
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Cook time
15 minutes
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Makes
two 10-inch pizzas
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Ingredients
- For the pizza dough
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1 3/4 cups
all-purpose flour
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1/4 cup
whole-wheat flour
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1 teaspoon
kosher salt
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1/2 teaspoon
instant yeast
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1 cup
lukewarm water (see note)
- For the BBQ sauce and pizza toppings
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1 cup
ketchup
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1/2 cup
apple cider vinegar
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4
canned chipotle chiles in adobo sauce, plus the adobo sauce to taste
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4
boneless, skinless chicken thighs (about 4 1/4 ounces each)
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2 tablespoons
vegetable oil
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1 teaspoon
kosher salt, plus more to taste
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1 cup
grated smoked mozzarella
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1 cup
grated young gouda
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1/2
red onion, sliced into thin half-moons
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2/3 cup
fresh cilantro leaves
Directions
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Make the pizza dough. Add the flours, salt, and instant yeast to a bowl and whisk to combine. Add the water and stir with a rubber spatula until a sticky dough forms. Cover with a damp kitchen towel or plastic wrap and set aside to rise until doubled in bulk—1 to 1 1/2 hours.
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Meanwhile, make the BBQ sauce and grill the chicken.
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First, get your grill going. For charcoal: Set up for one-zone, high-temp cooking. For gas: Heat to high until the temperature reaches about 600° F. Make sure the grill grates are clean, then grease them with a lightly oiled cloth.
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While that’s heating up, make the BBQ sauce. Combine the ketchup, cider vinegar, and chipotles in a food processor. Buzz until smooth. Season with salt and adobo sauce to taste.
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Now grill the chicken. Rub with the vegetable oil and season with salt. Grill until charred and cooked through, 4 to 5 minutes per side. Let rest.
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Whoa, your pizza dough has doubled in size! Great. Divide in half and use floury hands to roll each into a ball. Let rest for 20 or so minutes.
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Meanwhile, chop the chicken into chunks and toss with a big plop of BBQ sauce.
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Grilled pizza time! Bring the pizza dough blobs to the grill, along with a big cutting board. Use floury hands and as much extra flour as needed to stretch one dough ball into a 10-inch circle. It doesn’t have to be perfect. Mine turned out closer to rectangles and—guess what—they still tasted as good. Drape onto the the grill grates (if it’s gotten a little weird along the way, you can quickly reshape). Grill for 2 to 3 minutes (covered, if you’re using a gas grill). Transfer to the cutting board, un-grilled side facing down. Repeat with the remaining dough ball.
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Top the pizzas in this order: mozzarella and gouda, then chicken and onions, dividing the toppings evenly between each pizza. Drizzle both with some more BBQ sauce. Return to the grill and cook another 3 or so minutes, covered, until the cheese has melted.
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Remove the pizzas to the cutting board and top with the cilantro. Let cool a few minutes, then cut into pieces.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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