One of the most popular posts on this site is the one for Cast Iron Pizza. There's something about a homemade pizza that evokes memories and fondness and a grumbly tummy! This time around, I'm offering a tweak of that recipe that gives you different sauce and topping ideas and has you firing up the grill to make it perfect.
I like using the grill when the weather is lovely outside and, for me, fall is definitely that time. I am most likely to linger in my yard, reading books in the hammock, preparing gardens for the coming winter, cooking and eating outside, and enjoying a beverage by the fire pit whenever I can. So making and eating delicious BBQ chicken and red onion pizza fits right in with that. Of course, you can top this lovely pizza however you'd like. I'm just suggesting you fire up the grill for it and linger in the fall colors when enjoying it.
You can just pour a beer or glass of red wine and dig. If I'm feeding a crowd and want one pizza to stretch to feed 6-8, I like making a salad speckled with tomatoes, peppers, black olives, and crumbled feta. Then it's time to savor every bite ... after you give the pizza a bit of a rest so you aren't burning your mouths!
- 1 round of pizza dough (this can be store-bought or homemade - I made mine in my bread machine)
- 2 tablespoons olive oil
- 1 cup barbecue sauce (this can be store-bought or homemade)
- Seasoning adjustments - garlic powder, salt, pepper, red pepper flake, Italian seasoning, etc.
- 1 small red onion, peeled and sliced into thin wedges
- 1 ½ cups diced cooked chicken - rotisserie chicken works great for this
- 1 ½ cups shredded sharp cheddar cheese
Make sure your pizza dough is at room temperature or slightly warm. Preheat your grill to 550°F or high heat.
Pour the olive oil into a cast iron skillet. Rotate the skillet to fully cover the bottom of the skillet. Place the round of pizza dough in the pan and press lightly to cover the bottom of the skillet; cover with plastic wrap while you prepare the toppings (e.g. dice the chicken, slice the onion, shred the cheese).
Remove the plastic wrap from the cast iron skillet and, using your fingers, gently press into the dough to make little divots in the dough and extend the dough at least 1 ½ inches up the side of the skillet. Add the barbecue sauce and any seasoning you prefer to the top of the crust. Add the onion and chicken to the sauce layer and then generously sprinkle the grated cheese evenly over the crust and toppings.
Grill the pizza, covered, on the preheated grill for 10-15 minutes or until the crust is crisp and the cheese is perfectly melted. Allow the pizza to cool another 10-15 minutes before slicing it into 8 slices.
- Yields: 4 servings
- Preparation Time: 45 minutes