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All RecipesPoultry

Jamie Purviance

Barbecued Chicken Pizzas

  • People

    Serves 6 to 8

  • Prep Time

    25 mins

  • Grilling Time

    18 to 22 mins

Serves 6 to 8
Prep Time
25 mins
Grilling Time
18 to 22 mins

the Ingredients

Wa R59


  • ½ cup ketchup
  • 2 tablespoons packed light brown sugar
  • 1 canned chipotle chile pepper in adobo sauce, seeded and minced
  • 1 tablespoon adobo sauce from the can
  • 2 teaspoons prepared chili powder
  • ¾ teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 balls (each about 1 pound) premade pizza dough
  • All-purpose flour
  • 2 cups cooked, shredded chicken
  • 2 cups grated pepper jack cheese (8 ounces)

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Pizza Stone
  • pizza peel (optional)


  • 01 Combine the sauce ingredients.
  • 02 Prepare the grill for direct cooking over medium-high heat (375° to 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 10 minutes.
  • 03 In a large nonstick skillet over medium-high heat on the stove, warm the oil. Add the onion and cook until lightly browned and softened, 8 to 9 minutes, stirring occasionally. Stir in the bell peppers and cumin and cook until the peppers are crisp tender, about 3 minutes more. Remove from the heat and season with the salt.
  • 04 Cover one ball of pizza dough with a kitchen towel. On a lightly floured surface roll the other ball into a 12-inch-diameter circle. Generously dust a pizza peel (or rimless baking sheet) with flour, and then transfer the dough to the peel.
  • 05 Spread the dough with half of the sauce, leaving a ¾-inch border around the edge. Top with half of the onion-bell pepper mixture, half of the chicken, and half of the cheese.
  • 06 Carefully slide the pizza onto the pizza stone, close the lid, and cook over direct medium-high heat until the crust is browned on the bottom and the cheese is melted, 9 to 11 minutes, rotating the pizza once. Transfer to a cutting board and let stand for 3 to 5 minutes before cutting into wedges. Make another pizza with the remaining dough ball, toppings, and cheese.

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