Ingredients
Method
- Marinate the chicken first. Slash each breast a few times so the marinade can really get in. Mix together the olive oil, soy sauce, smoked paprika, garlic, lemon juice, chilli flakes, salt and pepper. Coat the chicken thoroughly, cover and refrigerate. Even 30 minutes makes a difference - a few hours is ideal. cook the marinated chicken breasts for 5–6 minutes each side until cooked through with a bit of char on the outside. Leave to rest for 5 minutes, then slice into bite-sized pieces.
- Make the dough. Combine the flour, yeast, salt and sugar in a large bowl. Make a well in the centre and pour in the olive oil and warm water. Mix until a rough dough forms, then turn out onto a well-floured surface and knead for 8–10 minutes until smooth and springy. Place back in the bowl, cover with a damp tea towel and leave somewhere warm for at least an hour, until doubled in size.
- Make the sauce. Warm the olive oil in a saucepan over a medium heat. Add the garlic and cook gently for a minute without letting it colour. Add the chopped tomatoes and purée, stir well, season generously and simmer for 15–20 minutes until slightly reduced. Set aside.
- Get the BBQ ready. Light your charcoal and let it fully ash over. Place the pizza stone on the grill grate, close the lid and leave it to preheat for at least 30 minutes. You want the temperature as high as possible - ideally 250–300°C. Open all the vents to push the heat up. This step is non-negotiable. A cold stone gives you a soggy base.
- Build and cook the pizzas. Divide the proved dough in half. On a well-floured surface, stretch and push each piece out as thinly as you can - thinner than feels right. Spoon a thin layer of sauce over each base, leaving a border for the crust.Pizza 1: Top with torn mozzarella, sliced chicken, bacon and a scattering of fresh rosemary.Pizza 2: Top with torn mozzarella, olives, sliced peppers, sweetcorn and fresh oregano.Work quickly once the toppings are on, then carefully slide each pizza directly onto the hot stone. Close the lid and cook for 8–12 minutes, rotating halfway through if you can. It's ready when the base is crisp and the crust has some colour.Finish the chicken pizza with a generous drizzle of honey the moment it comes off the heat. Eat immediately.
Notes
Be generous with the flour when stretching the dough - it's your main defence against sticking. Work fast once the toppings are on for the same reason.
Don't overload the toppings. On a BBQ pizza, less really is more - too much weight and the base won't cook through before everything else is done.
The honey drizzle on the chicken and bacon pizza is not optional. It sounds like a small thing and it is completely transformative.
When it comes to cleaning the stone, never use soap. Let it cool fully, scrape off any residue, and leave it at that. It will discolour over time and that's absolutely fine.