Categories: Grilling

Ingredients

• 1 1/2 cups shredded leftover Beer Can Chicken (see recipe)
• 3 tbsp. olive oil, divided
• Kosher salt and black pepper, to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 1/2 cup BBQ Sauce
• 1 cup grated smoked mozzarella
• 1 cup grated Colby Jack cheese
• 1/3 medium red onion, cut 1/8 inch thick and separated into rings
• 1/2 bell pepper, halved, seeded, and cut into very thin strips
• BBQ rub or red pepper flakes

Directions

1. Preheat the grill, roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

2. Brush the entire surface with the BBQ sauce. Top with the chicken and sprinkle with the cheeses. Arrange the onion rings and all of the bell pepper over the cheese.

3. Finish grilling the pizza per the master instructions.

4. Remove from the grill, sprinkle with the BBW rub and season with salt and pepper. Slice and serve immediately.

Email to a friend | Print this recipe | Back