It’s a celebration of springtime in Switzerland when it is warm enough to sit outside in the evening for the first grill session of the year, and this pizza is always on the first menu.
This recipe and pizza dough can be easily halved.
Enough for 2 large pizzas, 4 people
INGREDIENTS
- pizza dough: about 1 kg/2 lbs fresh pizza dough, either purchased or use my recipe, divided into 2 balls
- cooked chicken breast or skinless thigh: about 2-3 breasts/4-5 thighs sliced or diced and seasoned with salt pepper
- purchased BBQ sauce: about 135 mL/.5 cup (3 Tb for the chicken and the rest to spread on the pizzas
- corn: 140 g/5 oz can or 1 lg-2 small fresh ears (can be husked then grilled directly on the grates for 10 minutes turning frequently)
- red onion: about 2 small or 1 large, sliced into very thin into rings
- cheese: 250-300 g/8-10 oz total, can be a mixture of cheddar, mozzarella, Asiago, and/or Emmental (U.S.: Swiss). I normally use about half cheddar and the other half of what’s available
- fresh cilantro/coriander: a small handful, chopped
- salt/pepper
STEPS
- Heat the grill on medium-high heat across the entire surface/all burners. Allow the heat to come up to 250 C/500 F over 15-20 minutes. Clean the grates thoroughly with a brush to prevent sticking
- While the grill is heating, dust a work surface with flour and shape the dough into round or rectangle pizzas by stretching the dough and pushing outwards to shape.
- Cook the first side. Add 1 pizza to the side and close the lid. After 3 minutes, the dough should have some bubbles–be careful to not allow the bottom to burn. Remove the dough to a flour-dusted tray or pizza peel, flipping over to the cooked side up. Reduce the heat to medium (for charcoal, move the coals to the side to allow indirect heating over the grates)
- Add the toppings. Spread some BBQ sauce across the whole inner part of the pizza. Then add half of the cheese, then the chicken, onions, and corn. Finish with the rest of the cheese and a pinch of salt and pepper
- Cook the 2nd side. Add the pizza back to the grill for another 3-4 minutes minutes, until the dough is cooked and crisp, but not burned. Top with the fresh cilantro/coriander and serve. Repeat with the 2nd pizza. Note: you can also cook both pizza’s first sides, then set aside for the final cooking.