BBQ Chicken Pizza

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade BBQ sauce can reduce sugar and preservatives.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while maintaining flavor.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken is leaner, while canned is budget-friendly.

red onion

🥗Healthier: green onions

💰Cheaper: white onion

Green onions add freshness, while white onions are more economical.

Season 6 boneless skinless chicken thighs with hot barbecue rub.

Grill the chicken thighs over hot coals, using a two-zone fire on the Weber grill.

Cook the chicken thighs for a few minutes, flipping them to get a char.

Remove the chicken thighs from the grill when they reach about 175°F.

Cut the grilled chicken thighs into bite-sized strips.

Unroll a pre-bought Pillsbury pizza crust and stretch it into the pan.

Drizzle white barbecue sauce over the pizza crust and spread it out.

Add a layer of shredded mozzarella cheese on the bottom of the crust.

Spread the grilled chicken thigh strips evenly over the cheese.

Add sliced jalapenos and chopped red onion on top of the chicken.

Top the pizza with a blend of triple cheddar cheese and more mozzarella cheese.

Preheat the Traeger pellet grill to 425°F and cook the pizza for about 30 minutes.

Check the pizza for a brown crust and melted cheese, ensuring it doesn't overcook.

Drizzle additional barbecue sauce over the finished pizza before cutting.

Cut the pizza into halves and then into smaller pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens