Grilled BBQ Pizza Recipe: Smoky Crust and Savory Toppings

I’ve perfected the art of grilled BBQ pizza, combining smoky crust with savory toppings that’ll transport you to a backyard cookout. 🔥 The secret lies in balancing tangy BBQ sauce with perfectly melted cheese and fresh ingredients.

This recipe delivers a crispy crust with a subtle smokiness from the grill, paired with rich BBQ sauce and your choice of toppings. With precise temperature control and timing, you’ll achieve pizzeria-quality results in your own backyard, perfect for summer gatherings or weeknight dinners.

Ingredients for Grilled Bbq Pizza

Simple ingredients for a complex flavor profile. Perfect for backyard gatherings or quick weeknight meals.

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For the best crust, use high-quality pizza dough—homemade or from a reputable bakery. If using store-bought, let it sit at room temperature for at least 30 minutes before shaping. I prefer making my own dough from scratch, but that’s a whole different recipe. Costco and Trader Joe’s have great pre-made options if you’re short on time.

No grilled chicken? Use rotisserie chicken or leftover grilled chicken. For the BBQ sauce, Kraft Sweet BBQ is a classic, but feel free to experiment with different varieties. If you’re feeling fancy, make your own BBQ sauce from scratch—it’s a game-changer. Red onion can be substituted with shallots or yellow onions if that’s what you have on hand. Fresh cilantro adds a nice pop of flavor, but you can omit it if you’re not a fan.

Leftover pizza keeps beautifully in the fridge for up to 3 days. Reheat on a baking sheet at 375°F for about 10 minutes, or until crispy. You can also freeze individual slices on a baking sheet, then transfer to a freezer bag for up to 2 months. Just thaw and reheat as needed.

Step-by-Step Instructions for Grilled BBQ Pizza

Let’s create a mouth-watering grilled BBQ pizza with a smoky crust and savory toppings.

🔥 Step 1: Prepare the Grill and Dough

Preheat your grill to medium-high heat (around 425°F). While it’s heating up, divide the 1 lb Pizza Dough into 2-4 equal portions, depending on your desired pizza size. Roll out each portion into a thin circle, about ¼ inch thick. Brush both sides with 1 tbsp Olive Oil to prevent sticking and promote even browning.

Sprinkle a pinch of 2 tbsp Cornmeal on your pizza peel or a sheet pan to prevent the dough from sticking. Transfer the rolled-out dough to the prepared surface. I like to use a pizza peel for this step as it makes transferring the dough to the grill easier.

👨‍🍳 Step 2: Spread the BBQ Sauce and Add Toppings

Spread 0.75 cup BBQ Sauce evenly over the dough, leaving a small border around the edges. Be careful not to overdo it, as too much sauce can make the crust soggy. Next, sprinkle 8 oz Mozzarella Cheese over the sauce. You can use shredded or sliced cheese, whichever you prefer.

Top with 1 lb Grilled Chicken Breast, shredded or chopped into bite-sized pieces, and 1 whole Red Onion, thinly sliced. I like to use a mandoline for slicing the onion thinly and evenly. Sprinkle a pinch of 1 tsp Kosher Salt and 0.5 tsp Black Pepper to enhance the flavors.

🔥 Step 3: Grill the Pizza to Perfection

Carefully transfer the prepared pizza to the preheated grill. Cook for 2-3 minutes on the first side, or until the crust starts to char and the edges begin to firm up. Rotate the pizza 90 degrees to achieve those beautiful grill marks. Flip the pizza over and cook for another 2-3 minutes, until the other side is equally charred and the cheese is melted.

Keep an eye on the pizza during this step, as the grill temperature can vary. You’re looking for a crust that’s golden brown with a slightly charred texture, and cheese that’s melted and bubbly.

👨‍🍳 Step 4: Finish with Fresh Cilantro and Serve

Once the pizza is cooked, remove it from the grill and sprinkle with 0.25 cup Fresh Cilantro, chopped finely. The heat from the pizza will slightly wilt the cilantro, releasing its fresh flavor and aroma. Slice the pizza into wedges and serve immediately.

I like to serve this grilled BBQ pizza with additional BBQ sauce on the side for those who prefer a stronger BBQ flavor. You can also customize the toppings to your liking, adding other ingredients like diced bell peppers or jalapeños for extra flavor and spice.

Common Mistakes When Making Perfect Results

Overworking the Dough

One of the most common mistakes when making grilled BBQ pizza is overworking the dough. This can lead to a tough, dense crust that’s more like bread than pizza. To avoid this, handle the dough gently and minimally—I like to think of it as handling a fragile leaf. Stop kneading once the ingredients come together in a shaggy mass, then let the dough rest. 🔥

Incorrect Grill Temperature

Grilling pizza requires precise temperature control. If your grill is too hot (above 500°F), the crust will burn before the toppings cook. Too cold (below 400°F), and you’ll end up with a soggy crust. Aim for 425-450°F and keep a close eye on your grill thermometer. I preheat my grill for at least 15 minutes to ensure even heat distribution.

Too Much Sauce

While BBQ sauce is delicious, too much of it can make your crust soggy. Use just enough sauce to coat the dough lightly—I start with ¼ cup for a 12-inch pizza. You can always add more at the table if needed. The key is to balance the sauce with the toppings and cheese.

Not Prepping Toppings

Having all your toppings ready before you start grilling is crucial. Chop your red onion and fresh cilantro beforehand, and cook your grilled chicken breast so it’s ready to go on top. This ensures everything is ready to assemble and grill your pizza quickly.

Not Rotating the Pizza

Grill marks are beautiful, but uneven cooking isn’t. Rotate your pizza 90 degrees after 1-2 minutes on the first side to achieve those perfect grill marks and even cooking. Keep an eye on the pizza during this time—the crust can go from perfectly charred to burnt quickly.

Skipping the Resting Period

After grilling, let your pizza rest for 2-3 minutes before slicing. This allows the cheese to set and the crust to firm up slightly, making it easier to slice and serve. I like to use this time to add any final toppings or drizzle with extra BBQ sauce.