Grilled Buffalo Pizza

Today's recipe comes from Janetha over at Meals and Moves. This is one of the first blogs I started reading and my hands down favorite blog on the internet. When she posted this recipe a few months ago, I kicked myself and thought "why didn't I think of that?!"

Pizza. Buffalo sauce. Bleu cheese. Greek yogurt. Chicken.

Ummmm, how could you go wrong?

I modified Janetha's recipe a bit by using a red onion instead of white, and ditched the mozz cheese and opted for more yogurt sauce. Try her version or mine, your choice!

Also, I've been itching to grill pizza for months. It's a delicate process, but as long as you're organized with a pizza removal strategy, you should be good to go. Hopefully my instructions help.

Grilled Buffalo Chicken Pizza
adapted from Meals and Moves
serves 4


1 fresh whole wheat pizza dough
1/2 c. nonfat plain greek yogurt
1/2 c. buffalo sauce, like Franks, divided
4 oz. bleu cheese crumbles, divided
8 oz. cooked chicken breast
1 red onion
2 tbsp EVOO

First things first. Make sauce. Mix together yogurt, 1/4 c. of buffalo sauce, and 2 oz. bleu cheese crumbles. Set aside. Put dough out on the counter so it can relax.

Slice red onion and saute in EVOO until caramelized (about 15 minutes)

Prep your business. I got frantic and didn't catch a pic, but here's what you need to have handy by the grill: yogurt sauce, caramelized red onions, chicken (sliced into bite size pieces and tossed in remaining buffalo sauce), remaining bleu cheese crumbles.

Roll dough out. I used a flat baking sheet. This will be my grill removal strategy. Think of it like a ginormous spatula.

Heat grill to medium low heat. Spray it lightly with cooking oil. Carefully place pizza dough on grill. This is difficult. You can slide it off the tray, but you have to be careful not to fold the dough on top of itself. Don't be nervous. You could only screw up the entire meal, NBD. Turn heat back up to medium.

After about 3 minutes and you see grill marks on the bottom, you're ready to flip!

Reduce heat to lowest possible and layer up the pizza! Sauce, onion, chicken, bleu cheese.

Turn the heat back up to medium low, and close the lid. This will help warm the toppings and melt the bleu cheese.

Reduce to low low if your crust is done but you want more melty cheese. Once toppings start bubbling, you're donezo.

Carefully slide back onto baking sheet without burning your arm hairs off and transfer to a cutting board for slicing. 

Go make this now. Trust.