Preparation time: 15 minutes, Dough rise time: 1 hour – 1 hour 30 minutes, Cooking time: 8-10 minutes, Yield: 4 servings
- 1 1/4 cups warm water
- 1 tablespoon active dry yeast
- 1/4 teaspoon sugar
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 boneless, skinless chicken breasts
- 1/2 cup hot sauce
- 2 tablespoons butter, melted
- 1/2 red onion
- 2 celery stalks
- 1 cup shredded jack cheese
- 1/2 cup prepared pizza sauce
- 2 tablespoons cilantro, chopped
Place water, yeast, and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add in oil. Add flour one cup at a time. Add in salt. Knead dough for 10 minutes to form a smooth ball. Place dough in a well-greased bowl that is covered and let rise until doubled, about 1 to 1 1/2 hours.
Remove dough and shape into 2 8-inch circles. Place on a cookie sheet and lay flat. Use parchment paper in between them if necessary. Wrap in plastic wrap and freeze for 30 minutes. This will help the dough to retain its shape on the barbecue.
Heat grill to medium-high. Brush boneless, skinless chicken breasts lightly with oil. Sprinkle with salt and pepper. Grill chicken for 4-5 minutes on each side, or until no pink appears in the center. Remove chicken breasts, let cool, and cut into 1/4-inch cubes. In a medium-sized mixing bowl, toss melted butter, hot sauce, and chicken pieces to coat.
Remove dough from freezer and place dough onto grill. Grill for about 4-5 minutes each side, or until dough starts to rise slightly and grill marks appear. Flip to the other side and add toppings. Build the pizza on this side by layering the pizza sauce, chicken, red onions, celery, and cheese onto each circle. Close the lid of the barbecue. Cook until cheese is slightly brown and bubbly.
Sprinkle with chopped cilantro and cut each pizza into 6 wedges to serve.