You guys... I've finally perfected it! The Hawaiian BBQ Chicken Pizza... on the grill and I HAVE to share the recipe! Ok, ok, I know what you're thinking, "you? grill?" No. Of course not. I have to give credit where credit is due. SETH perfected the pizza on the grill!
Sorry, I realize the way this recipe is written is not very "print friendly" but it is seriously so easy that you don't even need to print it! Just read it over once, and you're good to go!
What You'll Need :
- Pillsbury Thin Crust Pizza Crust
- Your favorite BBQ Sauce (we used Kraft Sweet Honey)
- Mozzarella cheese
How to Make It :
First, you're going to make the chicken for the toppings.
Dice about a half an onion. Get your pan hot, add the onion, and cook the onion until it is nice and soft.
Cut up the breasts/thighs into small pieces. Add the chicken into the onions and cook the chicken. Add a little salt, pepper, garlic (we used granulated), and BBQ sauce to taste.
Let the chicken cool down while you work on the crust.
Preheat BBQ by turning all the burners on low.
(We have a 4 burner BBQ and we used all 4 burners)
Get out a flat baking sheet.
Cover it with parchment paper.
(It can be done without parchment paper by just spraying the cookie sheet with cooking spray (Pam) but it is SIGNIFICANTLY easier with)
Spray the parchment paper heavily with cooking spray.
Take your pizza crust and open it.
Unroll the pizza crust and place it on the parchment paper on the baking sheet.
Spray the top of the pizza heavily with cooking spray.
Take your pizza out to the grill but before you place the pizza crust on the grill, spray the grill with cooking spray. (This is not necessarily required, it is more Seth's choice, but he highly recommends it)
Flip the pizza on to the grill "naked" side down (the side facing up when you are walking and carrying the pizza crust on the tray) and peel back the parchment paper.
Watch the crust carefully and flip it when the bottom side starts to get a little golden brown (maybe 3-4 minutes -- it happens really quickly so don't leave them unattended. However, every grill is different depending on how hot the grill is and where your hot spots are so make sure you watch it.)
Leave the pizza crust on the grill for maybe 1-2 more minutes depending on the thickness of the crust just to get a slight brown on the other side.
Take the crust off the grill, leave the grill on, and bring the crust inside.
Now, it's time for toppings.
First, the BBQ sauce. There's not really an exact amount, just enough, to your liking, to cover the whole crust.
Then, add the cheese. Again, no real exact measurement, just enough to coat the pizza, a lot or a little, depending on your personal preference for cheesiness.
Add the chicken mixture to the top. Spread out evenly.
Add some diced pineapple and some cilantro.
Now you're ready to put the pizza back on the grill to melt the cheese and merry all the flavors together.
Normally we just slide the pizza off the baking sheet back on to the grill but for whatever reason, the pizza was heavier than normal, and wouldn't slide off easily, so Seth just put the whole baking sheet on the grill. It worked just fine. (At this point you already have your "grill flavor" and you're really just melting the toppings and using the grill as an oven.)
(We were also making a pepperoni pizza for Mason -- it's literally the same steps but just pizza sauce, cheese, and pepperoni.)
Once the cheese looks melted enough, you're done!
Take the pizza off the grill, come inside, cut it up, and ENJOY!
Happy Friday and Happy Eating!