Bring the flavour of your favourite BBQ joint to pizza night! This BBQ chicken pizza combines smoky, tender chicken with gooey cheese and a sweet, tangy sauce, all baked to perfection on the Big Green Egg. The Egg’s convEGGtor ensures an ideal crust by distributing heat evenly for a pizzeria-quality result.
EGG
| Set Up | Recommended Charcoal | EGG Target Temperature | Cooking Time |
|---|---|---|---|
| Indirect (ConvEGGtor) | Oak & Hickory Lump Charcoal | 232°C (450°F) | 10–15 Minutes |
Equipment
Pizza Stone
Pizza Peel
Pizza Cutter
Ingredients
1 Pizza Dough
1 cup BBQ sauce
1 cup grilled chicken breast, diced
¼ cup bacon crumbles
¼ cup sliced purple onion
1 cup mozzarella cheese
Ranch dressing (for drizzling)
Method
Prepare the Egg
Set up the Big Green Egg with the convEGGtor for indirect heat and stabilise the temperature at 232°C (450°F).
While the Egg is heating, grill the chicken breast on the grate until cooked through. Allow to cool and dice into small pieces.
Assemble the Pizza
Press the pizza dough to your desired size.
Spread BBQ sauce evenly over the dough, then add diced chicken, bacon crumbles, sliced onion, and top with mozzarella cheese.
Bake the Pizza
Slide the assembled pizza onto the preheated pizza stone in the Egg.
Cook for 10–15 minutes, rotating as needed for even cooking.
Serve
Once done, remove the pizza from the Egg, cut into slices, and let it cool for a couple of minutes to prevent burning your mouth. Drizzle with ranch dressing before serving.
Tips for BBQ Chicken Pizza
Use leftover grilled chicken for a quick assembly.
Experiment with different BBQ sauces for varied flavours.
Don’t overcrowd with toppings; keep it balanced for best results.
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