This summer I discovered grilled pizza and it quickly became a favorite. At first I worried the dough would slip through the grates or stick, but once I followed a trusted tutorial everything turned out beautifully. The crust puffs up, becomes crisp and light, and grilling gives it a delicious char you can’t get from a regular oven. Grilled pizza is incredibly versatile — you can top it any way you like. For this version I made a grilled buffalo chicken pizza that my husband loved. It’s perfect for late summer evenings when the grill is still going strong.
Grilling pizza is easier than it sounds. Key tips: use a well-rested dough, lightly oil the dough and grates, and keep an eye on the heat so the bottom crisps without burning. Once the dough is grilled briefly on one side, flip it, add toppings and finish with the lid closed until the cheese melts. If the crust gets too dark, move the pizza to a cooler rack or turn off the heat directly beneath it and let residual heat finish the cook. You can even finish under a broiler if needed.
Grilled Buffalo Chicken Pizza
Ingredients
Crust:
- 1 recipe Easy Pizza Crust
- Extra virgin olive oil (for brushing)
Chicken:
- 1–2 chicken breasts
- Seasoning for chicken (for example: Southwest chipotle or your favorite blend)
Toppings:
- Shredded mozzarella cheese
- Sliced green onions
Sauce:
- 6 Tbsp tomato sauce
- 4 1/2 Tbsp Frank’s Buffalo Wing Sauce (or preferred wing sauce)
- 1 Tbsp Worcestershire sauce
Instructions
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Prepare the pizza crust according to the recipe and allow it to rest. Divide the dough into three equal portions and let them rest again before grilling. (Tip: you can make the dough earlier, refrigerate the portions lightly oiled and covered, then grill when ready.)
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Make the buffalo sauce by whisking together tomato sauce, wing sauce and Worcestershire sauce in a bowl. Set aside.
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Preheat the grill. Season chicken breasts and grill until cooked through. Thin or butterfly the breasts so they cook faster — about 3–4 minutes per side if cut thin. Dice the cooked chicken and toss it with the buffalo sauce. Arrange toppings and cheese on a tray so everything is ready.
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On a floured surface, roll each dough portion to about 1/3 inch thickness and brush lightly with oil. Make sure the grill grates are clean and well-greased (use an oiled paper towel held with tongs to rub the grates).
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Place the dough oil-side down on the grill, lower the heat slightly and close the lid. Cook 2–3 minutes until the bottom is puffed and golden. Brush the top with oil and flip the dough. Quickly top with the buffalo chicken mixture, shredded mozzarella and green onions, then close the lid to melt the cheese.
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If you’re finished making pizzas, turning off the heat beneath the pizza while leaving the lid closed will let the toppings finish without burning the crust. If the bottom is cooking too quickly, move the pizza to an upper rack or use the broiler briefly to brown the top. Enjoy while hot.
Notes
Grilling provides a quick, crisp crust and a smoky flavor. Adjust sauce and cheese amounts to taste. Use leftover rotisserie chicken for an even faster option.
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