Have you tried cooking pizza on the barbecue? It really is a perfect match.
On one hand, you probably love pizza. It accounts for 14% of all dinners in Canada, after all. On the other, you probably love barbecuing, with nearly nine out of 10 Canadians firing up the grill at least once a week in summer.
Since you’re cooking your pie using this fun and fiery new method, why not switch up the ingredients to make the whole thing more healthy? Even better, with this easy-to-prepare recipe, you get to barbecue some of the ingredients that go on the pizza. We’re talking next-level stuff here people!
Grilled barbecue chicken pizza
You will need:
- A gas barbecue with at least two burners
- 1 frozen whole-wheat pizza crust
- 1 small bottle of barbecue sauce
- 1 boneless chicken breast
- 1 small red onion
- 1 bell pepper
- 1 cup of grated low-fat mozzarella cheese
- A pinch of black pepper and dried oregano
- 2 tablespoons of olive oil
Step 1: Preheat your gas grill. Using tongs and an olive oil-soaked cloth, wipe the grill to prevent food from sticking.
Step 2: Grill the chicken breast while brushing it with barbecue sauce.
Step 3: While the chicken is cooking, chop up as many slices of red onion and bell pepper as you like.
Step 4: Remove the cooked chicken from the grill and dice it up. Sample a few pieces because, you know, you need to make sure it’s good!
Step 5: Evenly spread barbecue sauce over the pizza crust and cover it with onion, peppers and chicken. Sprinkle the mozzarella on top of everything. Shake some black pepper and dried oregano on there.
Step 6: Turn off half of your barbecue’s burners — turn off two on a three-burner grill — wipe the grill with oil (again) where the burners are extinguished, and lay the pie down on that spot. Close the ‘cue, and check on your creation every couple of minutes. When the crust starts to turn brown and the cheese is bubbling, remove the pizza and let it cool before digging in.
Take a bite, and you’ll see that great taste and healthy ingredients are as good a match as pizza and the grill. Pretty much any pizza topping, from olives and mushrooms to pineapple rings and tomato slices, work well on the barbecue. So say it with us: “Gentlemen, start your barbies!”
Adam Bisby is a Toronto-based freelance journalist and father of two. His award-winning stories have appeared in The Globe and Mail, Toronto Star and National Post newspapers, in magazines like Explore, Reader’s Digest, International Traveller and Canadian Family, and on websites including MSN, MSN Canada, and DontChangeMuch.ca. Visit Adam’s website for more details on his award winning work.