Serves 4


2 boneless, skinless chicken breasts (about 8 ounces each)
2 Tbsp. olive oil
1½ tsp. paprika, divided
½ tsp. kosher salt, divided
½ tsp. ground black pepper, divided
6 ounces bacon (about 6 strips)
½ cup chopped onion
1 cup ketchup
¼ cup chicken stock
¼ cup beer
2 Tbsp. light brown sugar
½ tsp. garlic powder
½ tsp. crushed red pepper flakes
2 cloves garlic, finely minced
All-purpose flour
1 pound pizza dough, divided in half
2 tomatoes, thinly sliced
¼ cup sliced green bell pepper
2 cups shredded mozzarella


Active time: 30 minutes
Total time: 40 minutes

Preheat a grill to medium-high heat. Drizzle chicken with oil and sprinkle with 1 tsp. paprika and ¼ tsp. each salt and black pepper. Grill, turning once, until cooked through, about 8 minutes per side. Transfer to a bowl, let cool, and cut into bite-size pieces.

In a skillet, cook bacon over medium heat until crisp. Drain, dice, and set aside. Remove all but ¼ cup fat from pan.

Add onion to pan and cook over medium heat, about 3 minutes. Add ketchup, stock, beer, brown sugar, ½ tsp. paprika, garlic powder, red pepper flakes, and garlic. Simmer about 5 minutes. Add ¼ tsp. each salt and black pepper; set aside.

Preheat half of grill to high, leaving other half off. On a floured surface, roll each piece of dough into a 12" round. Place 1 round on a lightly floured cookie sheet and bring to grill. Drape dough over hot side of grill and cook until dough is lightly charred and lifts easily from grate, about 2 minutes. Turn and grill other side of dough. Move dough to cool side of grill and spread with ½ cup sauce. Arrange half of tomatoes, green pepper, reserved chicken, reserved bacon, and cheese on dough. Cover and grill indirectly until cheese is melted, about 4 minutes. Repeat process for second pizza. Slice and serve warm.


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