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1.
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In a mixing bowl, add the warm water and yeast.
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Allow to dissolve for 3-5 minutes before continuing.
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2.
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Add the flours, sugar, salt, and oil to the yeasty water.
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3.
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Using the Kitchen Aid dough hook to do the dirty work, turn the mixer on low and mix until the dough comes together in a shaggy mess.
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4.
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Increase the speed to medium for 5 minutes until it becomes a smooth round ball.
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5.
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Remove the ball of dough, coat the bowl with oil (I misted mine with the olive oil sprayer), and return the dough to the bowl.
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6.
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Cover the dough with a towel and place in a warm, draft free place for 15 minutes (outside for me!).
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7.
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This is a perfect time to prep your toppings.
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For the chicken, I allow the cooked and shredded chicken to sit in 1/4 cup of BBQ sauce while the dough is rising.
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8.
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Coat the grill with oil before turning it on to medium low heat.
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9.
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Divide the dough into four equal sized balls.
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10.
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Using extra flour to keep the dough from sticking, roll out the dough.
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11.
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Place the dough on the grill and close the lid.
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Allow them to cook for 2 minutes.
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12.
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Check to see that the bottom of the crust is starting to get the charred grill lines.
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13.
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Remove the crusts, and put them on your work surface grilled side up.
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14.
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Top the grilled side with BBQ sauce, cheese, chicken, more cheese, and red onion.
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15.
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Return the pizzas to the grill, and allow to cook with a closed lid while the cheese meltsapproximately 5-7 minutes.
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16.
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Remove the pizzas when the cheese has melted and top with fresh cilantro.
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Yum.
