Introduction
Grilling pizza on an Arteflame is a game changer! The high heat sears the crust for a perfect crunch while the juicy BBQ chicken cooks to perfection on the flat cooktop. The smokey flavors from the firewood give this BBQ chicken pizza a depth you won’t find anywhere else. This recipe uses the Arteflame pizza oven attachment for that signature wood-fired taste and crispy crust.
Ingredients:
- 1 pound pizza dough, room temperature
- 1 1/2 cups cooked BBQ chicken, shredded or diced
- 1/2 cup BBQ sauce (plus extra for drizzle)
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon butter
- Cornmeal (for dusting)
- Salt and pepper to taste
For BBQ Chicken:
- 2 chicken breasts
- 1/2 cup BBQ sauce (for marinating)
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Arteflame Grill
Fire up your Arteflame grill by placing three vegetable oil-soaked napkins at the center of the firepit and stacking firewood on top. Light the napkins and let the fire burn until the grill heats up, which usually takes about 20 minutes. While it heats, let your pizza dough rest at room temperature.
Step 2: Grill the Chicken
Start by grilling the chicken breasts. Place them on the center grill grate for a high-heat sear. Sear both sides for about 3-4 minutes each to lock in the juices. Move them to the outer flat top to continue cooking. Brush the chicken with BBQ sauce and cook until the internal temperature reaches 165°F, flipping as needed. Once done, remove the chicken, let it rest for 5 minutes, then shred or dice it.
Step 3: Stretch the Pizza Dough
Dust your work surface with cornmeal and stretch the pizza dough into your desired shape, keeping it about 1/4 inch thick for a crispy crust. Make sure it’s not too thin so it holds up on the grill.
Step 4: Cook the Pizza Crust
Butter the flat top cooktop and place your pizza dough directly onto it. Grill the dough for about 2 minutes until the bottom gets crispy. Use a spatula to flip it over and grill the other side briefly, about 1-2 minutes.
Step 5: Add the Toppings
Once the pizza dough is lightly browned on both sides, move it to the cooler section of the flat top. Spread a generous layer of BBQ sauce over the crust, leaving about 1/2 inch around the edges. Evenly scatter the shredded BBQ chicken, mozzarella cheese, and red onion slices over the pizza.
Step 6: Finish Grilling the Pizza
Move the pizza to the center grill grate and place the Arteflame pizza oven attachment over the top. Allow the pizza to cook for about 5-7 minutes, rotating it as needed to ensure even cooking. The cheese should melt and become bubbly, and the crust should be crispy.
Step 7: Garnish and Serve
Remove the pizza from the grill, drizzle with a little extra BBQ sauce, and sprinkle with fresh cilantro. Let it cool for a couple of minutes before slicing and serving.
Tips:
- Crispier Crust: For an extra crispy crust, let the dough sit on the flat top a little longer before adding toppings.
- Heat Management: Remember, the center of the flat top is the hottest. You can move the pizza to the edges if it starts to cook too quickly.
- Chicken Alternatives: You can use rotisserie chicken to save time or grill the chicken on the Arteflame's rotisserie for extra flavor.
Conclusion:
Grilling pizza on the Arteflame creates a smoky, crispy BBQ chicken pizza that's packed with flavor. The combination of sweet and tangy BBQ sauce, tender grilled chicken, and gooey cheese makes for an unbeatable pizza experience right in your backyard.
Variations:
- Spicy BBQ Chicken Pizza: Add jalapeños and use a spicy BBQ sauce for a kick.
- Hawaiian BBQ Pizza: Add pineapple chunks and ham along with the BBQ chicken.
- Buffalo BBQ Chicken Pizza: Swap BBQ sauce for buffalo sauce and finish with ranch drizzle.
- BBQ Veggie Pizza: Replace chicken with grilled veggies like bell peppers, mushrooms, and zucchini.
- BBQ Pulled Pork Pizza: Use pulled pork instead of chicken for a richer flavor.
Best Pairings:
- Grilled corn on the cob with butter
- Coleslaw with a tangy vinaigrette
- Sweet potato fries
- Cold IPA or a light lager
