Prepare the grill for direct cooking over medium-high heat (400-450°F).
Drizzle the chicken breast with the olive oil blend and season with Weber's Kick'n Chicken Seasoning.
Grill the chicken breast over direct heat, flat side down first, with the lid closed as much as possible, turning once. Cook for roughly 8-12 minutes. If flare-ups occur, move the chicken to indirect heat.
Using an instant-read thermometer, check the thickest part of the chicken breast. Cook until the internal temperature reaches 165°F.
Cut the chicken into 1/2-inch pieces and set aside.
Pizza
Take the dough out of the refrigerator and let it sit at room temperature for 1 hour.
Take the dough out of the refrigerator and let it sit at room temperature for 1 hour.
Stretch out the pizza dough.
Place the stretched dough on parchment paper and brush it with oil. Be sure the dough is not sticking to the paper or work surface.
Open the grill lid. Using both hands, flip the dough away from you onto the grill. Commit to the flip!
Grill the dough over direct heat with the lid closed for 4 minutes.
Remove the crust from the grill and place it on a cutting board with the grill marks facing up.
Spread the BBQ sauce evenly over the crust. Top with the red onion, chicken, and mozzarella cheese.
Return the pizza to the grill and cook for 4-5 minutes, or until the cheese is melted.
Using a spatula or pizza paddle, remove the pizza from the grill. Let it stand for 2 minutes.
Sprinkle with the chopped cilantro, cut into desired-size pieces, and enjoy.
Recipe Tips
Let the dough come fully to room temperature, so it stretches more easily. Keep the grill lid closed as much as possible, watch for flare-ups while cooking the chicken, and verify the chicken reaches 165°F.
