Keto Grilled Bourbon-Chicken Pizza
This bold pizza combines smoky grilled chicken with a bourbon-spiked barbecue sauce featuring chipotle chile heat. The chicken is grilled to perfection, then tossed in a homemade sauce that balances sweet barbecue flavors with warming bourbon and spicy chipotle. Topped with colorful bell peppers, red onion, crispy bacon, and melted mozzarella on a golden crust, it delivers restaurant-quality flavors perfect for casual dinners or weekend entertaining. The combination of grilling and baking creates layers of smoky flavor that set this pizza apart from typical takeout options.
Ingredients
- 1 cup barbecue sauce
- 2 tablespoons bourbon
- 1 teaspoon chipotle chile in adobo sauce, finely choppedcayenne pepper1/4 teaspoon:1 teaspoonheat
different heat profile
- 1 clove garlic, finely chopped
- 2 boneless skinless chicken breasts
- 1 can (13.8 oz) refrigerated Pillsbury Classic Crust Pizza Crust
- 2 cups reduced-fat mozzarella cheese, shredded
- 1 orange bell pepper, chopped
- ½ medium red onion, thinly sliced
- 2 slices bacon, crisply cooked, crumbled
Instructions
- 1
Heat gas or charcoal grill and stir together barbecue sauce, bourbon, chipotle chile and garlic in small saucepan
- 2
Heat sauce mixture to boiling then remove from heat and reserve 5 tablespoons in small bowl
- 3
Place chicken on grill over medium heat and cover grill
- 4
Cook 15 to 20 minutes, turning once and brushing frequently with remaining sauce, until juice is clear and internal temperature reaches at least 165°F
- 5
Remove chicken to plate and cut into bite-size pieces
- 6
Mix chopped chicken with 2 tablespoons of the reserved barbecue sauce and discard any remaining sauce used for brushing
- 7
Heat oven to 425°F and spray cookie sheet with cooking spray
- 8
Unroll dough on cookie sheet and press out to edge of pan starting at center
- 9
Brush crust with remaining 3 tablespoons reserved barbecue sauce
- 10
Sprinkle with 1/4 cup cheese then top with chicken, bell pepper, onion, bacon and remaining cheese
- 11
Bake 15 to 18 minutes until edges are browned and cheese is melted
- 12
Cut into squares
Tips
Reserve barbecue sauce before grilling to avoid cross-contamination - never reuse sauce that touched raw chicken for finishing.
Let grilled chicken rest 5 minutes before cutting to retain juices and ensure easier slicing into uniform pieces.
Pre-bake the crust for 5-7 minutes before adding toppings if you prefer a crispier bottom crust.
Good to Know
Refrigerate leftover pizza for up to 3 days in airtight container. Reheat in 350°F oven for best texture.
Grill chicken and prepare sauce up to 1 day ahead. Assemble pizza just before baking for best crust texture.
Cut into squares and serve immediately while cheese is melted. Pair with cold beer or iced tea.
Common Mistakes
Don't reuse sauce that touched raw chicken to avoid foodborne illness - always reserve clean sauce for finishing.
Don't skip checking chicken temperature to ensure safe cooking to 165°F internal temperature.
Don't overload with toppings to avoid soggy crust - distribute evenly and don't pile too high.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use store-bought rotisserie chicken instead?
Yes, use 2-3 cups shredded rotisserie chicken and skip the grilling step. Toss with 2 tablespoons of the barbecue sauce mixture before adding to pizza.
How long will leftover pizza keep?
Refrigerate for up to 3 days in airtight container. Reheat individual slices in 350°F oven for 8-10 minutes or microwave for 30-45 seconds.
Can I make this without bourbon?
Absolutely - substitute with apple juice, chicken broth, or simply omit. The barbecue sauce will still be flavorful with the chipotle and garlic.