This dish is a masterclass in fire-cooked elegance: the deep, aromatic crunch of fresh basil and garlic-infused dough meets the smoky, charred perfection of charcoal-grilled chicken. Anchored by a vibrant, herb-heavy Nigerian-style tomato sauce and a sophisticated three-cheese blend, this pizza delivers a high-contrast bite that is finished with the bright burst of blistered cherry tomatoes and fresh basil.
* Yield: 2–3 Pizzas (10–12 inches each)
* Prep time: 1 hr 30 mins (including rise)
* Cook time: 25 mins
INGREDIENTS
The Basil & Garlic-Infused Dough
* 500g ’00’ Flour or High-Protein Bread Flour
* 1 tsp (7g) Instant Yeast
* 1 tbsp Granulated Sugar
* 2 tsp Fine Sea Salt
* 300ml Cold Water
* 2 tbsp Extra Virgin Olive Oil
* 1 cup Fresh Basil Leaves, very finely chopped
* 2 Cloves Garlic, finely minced
The Charcoal Grilled Chicken
* 500g Boneless, Skinless Chicken Breasts
* 1 tbsp Olive Oil
* 1 tsp Smoked Paprika
* 3 Cloves Garlic, finely minced
* 1 tsp Salt & Black Pepper to taste
The Nigerian-Style Aromatic Tomato Sauce
* 6 Large Ripe Hausa Tomatoes (or 10 fresh plum/Roma tomatoes)
* 2 tbsp Extra Virgin Olive Oil
* 1 Small Red Onion, finely minced
* 3 Cloves Garlic, finely minced
* 1 sprig Fresh Rosemary, leaves finely chopped
* 3 sprigs Fresh Thyme, leaves stripped
* 2 Dried Bay Leaves
* 1 tsp Dried Oregano
* 1 tbsp Tomato Paste (for depth and color)
* A pinch of Sea Salt
The Cheese & Assembly
* 200g Mozzarella Cheese, shredded
* 100g Smoked Gouda Cheese, shredded
* 50g Parmesan-Reggiano, freshly grated
* 1 cup Fresh Cherry Tomatoes, halved
* A handful of Fresh Basil Leaves, kept whole for garnish
METHOD
1. The Basil & Garlic Dough: In a large bowl, whisk the flour, yeast, sugar, salt, finely chopped basil, and minced garlic. Pour in the cold water and olive oil. Mix until a shaggy dough forms, then transfer to a floured surface. Knead vigorously for 7–10 minutes until smooth and elastic. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour (or until doubled in size).
2. Marinate & Grill: Light your charcoal grill, setting it up for two-zone cooking (hot coals on one side, cool on the other). Toss the chicken breasts with olive oil, smoked paprika, minced garlic, salt, and pepper. Sear the chicken directly over the hot coals for 3–4 minutes per side until deeply charred. Move to the cool side of the grill, close the lid, and cook for (approx. 5 minutes). Rest, then slice into thin strips.
3. The Aromatic Tomato Sauce: Blend the fresh Hausa or plum tomatoes until completely smooth. Pour the puree into a pot over medium heat and boil until the water completely evaporates. In a separate pan, heat the olive oil and sauté the minced onion and garlic until fragrant. Stir in the tomato paste and fry for 1 minute. Pour in the reduced tomato puree, then add the chopped rosemary, thyme leaves, bay leaves, oregano, and sea salt. Simmer on low heat for 10 minutes until thick, rich, and oil begins to separate slightly. Remove the bay leaves and let cool before using.
4. The Cheese Blend: In a medium bowl, toss the shredded mozzarella, smoked gouda, and grated parmesan together so they are evenly distributed.
5. Assembly & Fire-Baking:
* Divide the risen dough into two or three equal portions. On a floured surface, stretch each portion into a 10–12 inch round, leaving the edges slightly thicker.
* Ensure the grill grates are clean and well-oiled. Carefully lay the bare dough directly over the hot charcoal. Cook for 2 minutes until the dough puffs up and distinct grill marks appear on the bottom.
* Flip the dough over using long tongs. Working rapidly, spread a thin, even layer of the cooked aromatic tomato sauce across the grilled surface.
* Follow with sliced grilled chicken
* Scatter the three-cheese blend generously over the sauce and chicken, then top with the halved cherry tomatoes.
* Close the grill lid for 3–4 minutes, allowing the trapped heat to melt the cheeses into a bubbling canopy, blister the cherry tomatoes, and crisp the bottom crust. Remove from the heat.
* Scatter the fresh, whole basil leaves over the hot pizza right before slicing and serving.
CHEF’S NOTE
The architecture of a grilled pizza relies heavily on temperature control and ingredient placement. By infusing both the basil and raw minced garlic directly into the dough matrix, the aromatics are shielded from the direct heat of the charcoal, baking softly into the crust rather than scorching over the open flame. Swapping standard canned options for rich, sun-ripened Hausa tomatoes combined with fresh…
