Name: Barbecued Chicken Pizzas
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 6 to 8 servings
Ingredients: ½ cup ketchup; 2 tablespoons packed light brown sugar; 1 canned chipotle chile pepper in adobo sauce, seeded and minced; 1 tablespoon adobo sauce from the can; 2 teaspoons prepared chili powder; ¾ teaspoon garlic powder; 2 tablespoons extra-virgin olive oil; 1 large red onion, thinly sliced; 1 small red bell pepper, thinly sliced; 1 small green bell pepper, thinly sliced; ½ teaspoon ground cumin; ½ teaspoon kosher salt; 2 balls (each about 1 pound) premade pizza dough; All-purpose flour; 2 cups cooked, shredded chicken; 2 cups grated pepper jack cheese (8 ounces)

Ingredients

Sauce

Special Equipment

pizza peel (optional)
Weber Gourmet BBQ System Cooking Grate
Weber Gourmet BBQ System Pizza Stone

Take your grill anywhere

Fire up your grill

Download the app

Leftover chicken makes a superb topping for a pizza. As a shortcut, use your favorite prepared barbecue sauce. Whatever you do, this foolproof, easy-to-make pizza will beat takeout every time.

Instructions

Combine the sauce ingredients.
Prepare the grill for direct cooking over medium-high heat (375° to 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 10 minutes.
Prepare the grill for cooking over medium heat 400°F and preheat a Weber Gourmet BBQ System Pizza Stone.
Prepare the grill for direct cooking over medium heat 400°F and preheat a Weber Gourmet BBQ System Pizza Stone.
In a large nonstick skillet over medium-high heat on the stove, warm the oil. Add the onion and cook until lightly browned and softened, 8 to 9 minutes, stirring occasionally. Stir in the bell peppers and cumin and cook until the peppers are crisp tender, about 3 minutes more. Remove from the heat and season with the salt.
Cover one ball of pizza dough with a kitchen towel. On a lightly floured surface roll the other ball into a 12-inch-diameter circle. Generously dust a pizza peel (or rimless baking sheet) with flour, and then transfer the dough to the peel.
Spread the dough with half of the sauce, leaving a ¾-inch border around the edge. Top with half of the onion-bell pepper mixture, half of the chicken, and half of the cheese.
Carefully slide the pizza onto the pizza stone, close the lid, and cook over direct medium-high heat until the crust is browned on the bottom and the cheese is melted, 9 to 11 minutes, rotating the pizza once. Transfer to a cutting board and let stand for 3 to 5 minutes before cutting into wedges. Make another pizza with the remaining dough ball, toppings, and cheese.
Carefully slide the pizza onto the pizza stone, close the lid, and cook over medium-high heat until the crust is browned on the bottom and the cheese is melted, 9 to 11 minutes, rotating the pizza once. Transfer to a cutting board and let stand for 3 to 5 minutes before cutting into wedges. Make another pizza with the remaining dough ball, toppings, and cheese.

Sauce

Special Equipment

pizza peel (optional)
Weber Gourmet BBQ System Cooking Grate
Weber Gourmet BBQ System Pizza Stone

Take your grill anywhere

Fire up your grill

Download the app

Leftover chicken makes a superb topping for a pizza. As a shortcut, use your favorite prepared barbecue sauce. Whatever you do, this foolproof, easy-to-make pizza will beat takeout every time.

Combine the sauce ingredients.
Prepare the grill for direct cooking over medium-high heat (375° to 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 10 minutes.
Prepare the grill for cooking over medium heat 400°F and preheat a Weber Gourmet BBQ System Pizza Stone.
Prepare the grill for direct cooking over medium heat 400°F and preheat a Weber Gourmet BBQ System Pizza Stone.
In a large nonstick skillet over medium-high heat on the stove, warm the oil. Add the onion and cook until lightly browned and softened, 8 to 9 minutes, stirring occasionally. Stir in the bell peppers and cumin and cook until the peppers are crisp tender, about 3 minutes more. Remove from the heat and season with the salt.
Cover one ball of pizza dough with a kitchen towel. On a lightly floured surface roll the other ball into a 12-inch-diameter circle. Generously dust a pizza peel (or rimless baking sheet) with flour, and then transfer the dough to the peel.
Spread the dough with half of the sauce, leaving a ¾-inch border around the edge. Top with half of the onion-bell pepper mixture, half of the chicken, and half of the cheese.
Carefully slide the pizza onto the pizza stone, close the lid, and cook over direct medium-high heat until the crust is browned on the bottom and the cheese is melted, 9 to 11 minutes, rotating the pizza once. Transfer to a cutting board and let stand for 3 to 5 minutes before cutting into wedges. Make another pizza with the remaining dough ball, toppings, and cheese.
Carefully slide the pizza onto the pizza stone, close the lid, and cook over medium-high heat until the crust is browned on the bottom and the cheese is melted, 9 to 11 minutes, rotating the pizza once. Transfer to a cutting board and let stand for 3 to 5 minutes before cutting into wedges. Make another pizza with the remaining dough ball, toppings, and cheese.

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