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Recipe Detail Page
Grilled BBQ Sauce Pizza
Summer 2023
Transform leftover grilled chicken and veggies, and any barbecue sauce in the fridge into a meal to rival last night’s barbecue! The pizza comes together quickly and easily with the help of storebought dough and a hot grill. A punchy, herby green sauce makes the pie a true leftover hero.
Serves 2 to 3
HERBY GREEN SAUCE
1/4 cup (60 mL) finely chopped jalapeño pepper
1/4 cup (60 mL) finely chopped green onion
1/4 cup (60 mL) finely chopped cilantro
2 tsp (10 mL) red wine vinegar
2 tsp (10 mL) olive oil
Salt to taste
PIZZA
1 bag (650 g) pizza dough
All-purpose flour and cornmeal for dusting
Oil for barbecue grate
1/3 cup (80 mL) barbecue sauce
3 cups (750 mL) grated mozzarella, about 8 oz (225 g)
7 oz (200 g) boneless barbecued chicken, sliced into
1/4-inch (5‑mm) strips, about 1 1/2 cups (375 mL)
1/2 cup (125 mL) sliced grilled peppers and onions
1/3 cup (80 mL) drained hot pepper rings (optional)
Chili flakes to taste
1. For the herby green sauce, combine all ingredients in a small bowl. Mix thoroughly. Cover and set aside.
2. About 45 minutes before grilling, remove dough from bag and place on a lightly floured work surface.
3. Preheat grill on high to 500°F (260°C).
4. Using backs of your hands, stretch dough into a 14-inch (35‑cm) round. (If dough still feels tight, let it rest another 10 minutes before stretching again.)
5. Clean and oil barbecue grate. Place dough on grill, cover and cook until nicely charred and puffed up, 1 1/2 to 2 minutes. Flip and grill for another 20 to 30 seconds. Transfer, charred side up, to a pizza peel or parchment paper sprinkled with cornmeal.
6. Spread barbecue sauce on dough and sprinkle with mozzarella, chicken, peppers, onions and hot peppers, if using. Scatter half of green sauce over the pizza. (To prevent dough from sticking underneath, rotate it periodically while dressing with toppings.)
7. Carefully slide pizza back onto grill, cover and reduce heat to medium-high. Grill until bottom is nicely charred, cheese is melted and toppings are warmed through, 2 to 3 minutes. (Reduce heat if bottom is charring too quickly.)
8. Remove from heat and sprinkle with chili flakes. Rest 5 minutes, then cut into slices and serve with remaining green sauce on side.
Serves 2 to 3
