Grilled Pizza – Chipotle Barbecue Chicken and Ham and Eggs Pizza

I think Zak and I have started a summer tradition.  Two weeks ago, we started the process of our first home brewed beer.  That evening we grilled some pizzas.  We cracked open a bottle of our first batch of home brew last night and, while it will certainly benefit from another week of carbonating and developing in the bottling process, it is absolutely delicious.  So delicious that we decided to swing by Warehouse Beverage to grab another ingredient kit.  We spent the afternoon getting everything ready to ferment and the evening grilling some delicious pizzas.

I know, grilled pizza sounds weird at first.  But it totally works and is totally delicious.  And totally necessary if you’re craving a pizza when it’s 80-plus degrees out and you just can’t handle the thought of turning on your (newly fixed) oven.

The first version, pictured above, is a chipotle barbecue chicken, inspired by California Pizza Kitchen‘s version.  Zak isn’t crazy about barbecue chicken pizzas, so we collaborated by making a pizza with some thinly sliced turkey ham and beautiful runny eggs.  Both versions were absolutely delicious.

It’s very important that you have everything laid out and organized prior to putting the first round of dough on the grill because things move very quickly after that point.

Grilled Pizza – Chipotle Barbecue Chicken and Ham and Eggs Pizza

Pizza Dough:

1 1/2 cups unbleached all-purpose flour

2/3 cup semolina flour

3/4 cup water, room temperature

1 tbs. sugar

1 tbs. kosher salt

2 tbs. olive oil

2 tsp. instant dry yeast

Combine all ingredients in bread machine on dough cycle.  Let run one cycle.  Once done kneading, turn off machine and remove dough from the machine.  Divide into as many pizza crusts as you want (we did two).

Knead each segment of dough roughly five minutes.  Let rest under a damp towel for 30 minutes.

Flatten each ball of dough between your hands.  Shape, by turning dough as if you are turning a car wheel, into an oblong circle.

Chipotle Barbecue Sauce:

1/2 tbs. Brummel & Brown

2 tbs. onion, grated

3/4 cup ketchup

2 chipotles in adobo sauce, minced

1 tbs. adobo sauce

1 tbs. brown sugar

2 tbs. molasses

1 tsp. ground yellow mustard

1/2 tbs. fresh lemon juice

1/2 tbs. Worcestershire sauce

1/4 tsp. garlic powder

Kosher salt and freshly cracked black pepper

1 tsp. chili powder

In a medium saucepan, heat Brummel & Brown over medium heat until melted.  Add onion and sauté until just beginning to turn yellow.  Add remaining ingredients and simmer 15 minutes.

Chipotle Barbecue Chicken:

1/2 cup leftover roast chicken, shredded

Chipotle Barbecue Sauce (see above)

1 round pizza dough (see above)

1/2 cup red onion, thinly sliced

2 oz. fresh mozzarella, thinly sliced

1/4 cup smoked gouda, shredded

1/4 cup fresh cilantro, roughly chopped

Kosher salt and freshly cracked black pepper

Add chicken to simmering barbecue sauce (see above).  Simmer 15 minutes to heat through and set aside.

Preheat grill over high heat.

Brush one side of your dough rounds (see above) with plain olive oil.  Flip dough, oiled side down, onto the middle of your grill rack.  Brush the top side with plain olive oil.  Cook, uncovered, until underside is golden brown, about 2-3 minutes on a gas grill or slightly longer on a charcoal grill.

Flip crust over with tongs and spatula (or a pizza peel).  Quickly brush 3-4 tbs. of chipotle barbecue sauce on the pizza.  Top with cheese, chicken, and red onions.  Season with kosher salt and freshly cracked black pepper.  Close grill top and cook until underside is golden brown and cheese is beginning to melt, about 3 minutes on a gas grill or slightly longer on a charcoal grill.  Remove from grill and let rest a few minutes.  Top with cilantro and serve.

Ham and Eggs:

Non-stick cooking spray

2 eggs

1 tbs. olive oil

3 slices turkey ham, sliced very thin

1 oz. Parmesan cheese, finely shredded

Kosher salt and freshly cracked black pepper

Spray a non-stick skillet with non-stick cooking spray.  Crack eggs onto skillet and cook until whites are just set, about 2-3 minutes.  Transfer to a plate and set aside.

Preheat grill over high heat.

Brush one side of your dough rounds (see above) with plain olive oil.  Flip dough, oiled side down, onto the middle of your grill rack.  Brush the top side with plain olive oil.  Cook, uncovered, until underside is golden brown, about 2-3 minutes on a gas grill or slightly longer on a charcoal grill.

Flip crust over with tongs and spatula (or a pizza peel).  Quickly brush the other side of the pizza with olive oil.  Top with Parmesan, turkey ham, and eggs.  Season with kosher salt and freshly cracked black pepper.  Cook until underside is golden brown and cheese is beginning to melt, about 3 minutes on a gas grill or slightly longer on a charcoal grill.  Remove from grill and let rest a few minutes before cutting and eating.