An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Homemade BBQ Chicken & Veggie Pizza

Hidden Valley® Original Ranch® Dressing brushes tomato sauce aside on this ranched-out pizza that also gives barbecue sauce a nod.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1 container (11 oz.) pizza dough
  • 1–2 tbsp. olive oil
  • ½ cup garlic and herb marinade
  • 1 cup zucchini, sliced
  • ½ cup freshly sliced mushrooms
  • 1 medium yellow onion, sliced
  • 1 red or yellow bell pepper, stem removed, seeded and sliced
  • 1 cup shredded, cooked chicken breast
  • 4 oz. mozzarella cheese, shredded
  • ½ cup Hidden Valley® Original Ranch® Dressing

Topping

  • ½ cup smoked hickory barbecue sauce
  • chopped oregano to taste


1 Food Prep

  • In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the garlic and herb marinade.  

  • On a lightly floured work surface, roll out dough into a 15-inch circle. Brush with 1 tablespoon of olive oil.  

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Spread the vegetables in a single layer on a cast iron skillet and roast for 25 minutes or until the vegetables have softened and edges are browned. This can be done a day in advance. 

  • Lay the dough onto the grill, oil side down. Cover and grill over medium coals, about 3 minutes, or until dough is puffed and the underside is browned. Using tongs, turn the pizza over and quickly spread the top with the ranch dressing. Sprinkle the cheese, vegetables, and chicken over the dressing and cover. 

  • Grill 2–3 minutes or until the cheese is melted and the underside of the pizza is browned. Use tongs to slide the pizza onto a cutting board. 

  • Drizzle the smoked hickory barbecue sauce on top, and sprinkle with chopped oregano. 

  • Slice and serve! 

For safe meat preparation, reference the USDA website.

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