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Grilled BBQ Chicken Pizza

  • Prep Time: 1-1/2 hours
  • Cook Time: 20 minutes
  • Servings: 2
  • Course: Main Dish

Make this tangy and flavorful BBQ Chicken Pizza from Reynolds Wrap® Ambassador Crème de la Crumb on the grill for an easy cleanup and crispy crust.

Reynolds Kitchens® Tips

Reynolds Wrap®​ Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


For Crust

  • 1 teaspoon sugar
  • 1 packet active dry yeast
  • 2 teaspoons olive oil, plus more as needed
  • 2-1/4 cups flour, plus more as needed
  • 1 teaspoon salt
  • 1 cup very warm water

For Pizza

  • 1 tablespoon olive oil
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup shredded or thinly sliced grilled chicken
  • 1/2 cup barbecue sauce
  • 2 tablespoons jalapeño slices
  • 1/4 red onion, thinly sliced
  • 2 teaspoons minced garlic OR 1/4 cup garlic cloves
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon crumbled cotija cheese
  • Cilantro, sea salt and black pepper for topping


Step 1

Prepare the crust: Add water to a large bowl. Stir in sugar, then sprinkle in yeast. Allow to rest 5 minutes until foamy. Whisk in salt and oil.


Substitute your favorite store-bought prepared pizza crust or use a pizza dough from your grocery store’s bakery for quicker version!

Step 2

Using a wooden spoon, stir in flour. Flour a clean, flat surface and transfer dough to this space. Knead for 2-3 minutes until dough becomes elastic. Brush all over with oil, place in a medium bowl. Cover with plastic wrap and place in a warm place until doubled in size, about 45 minutes. Punch down, cover and allow to rise for another 30 minutes.

Step 3

Roll dough out to into a large circle 1/4-inch thick.

Step 4

Brush dough with olive oil and sprinkle with Italian seasoning. Place on a 16-inch piece of Reynolds Wrap® Non-Stick Foil and transfer to a preheated grill. Close the grill and cook for 5 minutes, flip over to cook on the other side for 5 minutes. If crust is browning too quickly, move it an area of the grill where it will not be directly over the flames.

Step 5

Flip back over so the oiled side is up and drizzle half of the barbecue sauce on top. Top with mozzarella, chicken, garlic, onions and jalapeños. Cook another 10 minutes.

Step 6

Top with remaining barbecue sauce, cotija cheese and cilantro. Cut into slices and serve.

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