grilled barbecued chicken

Fire up the grill for this flavorful pizza, adapted from grilling guru Elizabeth Karmel. Keep it simple: Use rotisserie chicken and your favorite bottled barbecue sauce.

Preheat grill for indirect heat. (For a charcoal grill, bank hot coals to one side. For a gas grill, preheat with all burners on high and then lower heat to medium.)

Combine ¼ cup barbecue sauce and ¼ cup canned crushed tomatoes; set aside.

On a lightly floured work surface, gently roll 8 oz refrigerated pizza dough, at room temperature, in cornmeal. Using your hands or a rolling pin, shape dough into a roughly 12-inch square. Generously brush both sides of dough with olive oil. Lay dough on a pizza peel or rimless cookie sheet.

Pick up dough by 2 corners closest to you and lay it, back to front, over direct heat on grill (as you would set a tablecloth down on a table). Cover; grill 2–3 minutes or until bottom of crust is golden and well marked. Using tongs and a spatula, transfer pizza to a cornmeal-dusted peel or cookie sheet, grilled side up.

Reserving about 2 Tbsp barbecue sauce mixture, top cooked side evenly with remaining barbecue sauce mixture. Sprinkle with ¼ cup grated mozzarella (or smoked mozzarella), 1 cup shredded or chopped cooked chicken and ¼ cup grated ParmigianoReggiano cheese. Sprinkle with 1 small red onion, thinly sliced into rings, ¼ cup grated mozzarella and ¼ cup grated ParmigianoReggiano cheese.

Transfer pizza to indirect heat on grill (for charcoal grill, over unheated side; for gas grill, turn off center burner). Cover and cook 5–10 minutes or until bottom is well browned and toppings are hot and bubbly. (If cooking on a charcoal grill, use tongs and a spatula to turn pizza occasionally so it browns evenly.) Drizzle with reserved barbecue sauce mixture. Sprinkle with 1 Tbsp chopped flat-leaf parsley, flake sea salt

and freshly ground black pepper. Makes 1 (12-inch) pizza.