Cast Iron BBQ Chicken Pizza Recipe
Cast Iron BBQ Chicken Pizza Recipe
Rated 5.0 stars by 1 users
Category
Grill or Smoker
Cuisine
BBQ
Servings
4-6
Prep Time
30 minutes
Cook Time
25 minutes
You can make an awesome pizza on your grill or smoker in one hour or less with no pizza making experience needed. Featuring Spicy BBQ Sweet Heat Seasoning by Sauce Goddess, Smoked Chipotle Salt by African Dream Foods & Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce from our "Bark & Bite" BBQ box.
Author:
Pitmaster Rosalie Pareja
Ingredients
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Spicy BBQ Sweet Heat Seasoning by Sauce Goddess
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Smoked Chipotle Salt by African Dream Foods
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Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce
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2 Chicken Breasts
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1/2 Red Onion, thinly sliced
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1 Jalapeno, thinly sliced
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2 Cups Mozzarella Cheese, shredded
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Chives, minced
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1 tsp Smoked Chipotle Salt by African Dream Foods
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1 tsp Spicy BBQ Sweet Heat Seasoning by Sauce Goddess
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2 Cups Flour
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1 Tbsp Yeast
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1 Cup Water
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1 Tbsp Olive Oil
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2 Tbsp Sugar
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1 tsp Spicy BBQ Sweet Heat Seasoning by Sauce Goddess
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1 Cup Greek Yogurt
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4 Tbsp Buttermilk
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1 Tbsp Dill, chopped
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1 Tbsp Chive, minced
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1 tsp Lemon Juice
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1 tsp Ranch Seasoning
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Combine ingredients in a food processor or blender and store in a sauce bottle.
Pizza Dough Ingredients
Jalapeno Ranch Sauce
Directions
Preheat your grill or smoker to 425 °F.
Prepare the chicken. Slice chicken breasts horizontally to create 4 thin cutlets. Apply Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce as a binder and season with Spicy BBQ Sweet Heat Seasoning by Sauce Goddess. Grill for 6 minutes each side. Remove, let cool, and slice into bite sized pieces.
Prepare the dough: In a mixing bowl or stand mixer add 1 cup warm water, 1 Tbsp instant yeast, 1 tsp Smoked Chipotle Salt by African Dream, and 1 tsp sugar. Let the yeast activate for 5 minutes or until bubbly. Add 2 cups of flour and 1 Tbsp olive oil and mix at a medium-low speed or by hand. Cover with a kitchen towel and let sit for 15 minutes. The dough should increase in size by 25%. Kneed on a low speed or my hand for 1 minute. Flour your hands and work station. Remove dough from bowl and begin to stretch by hand. Roll dough out to the circumference of your cast iron skillet – include an extra inch to form your crust. Place dough in an oiled skillet and pinch the edges of dough to form a crust.
Prepare the pizza. Add a layer of Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce, then mozzarella cheese, chicken, red onion, jalapeno, and an additional thin layer of mozzarella cheese.
Bake at 425 °F for 25 minutes. Baste the crust with melted butter, and garnish with a drizzle of jalapeno ranch, Croix Valley's Sweet n' Smokey! Competition Barbecue Sauce, and minced chives.
Recipe Video
Recipe Note
Pro Tips: This recipe is designed to be made in one hour total. To reduce your prep time, you can prepare your dough while the chicken is cooking or prepare the dough ahead of time and store in the refrigerator.
