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BBQ Chicken Pizza With Camembert Vaudreuil

4 portions



  • 60 ml (1/4 cup) butter
  • 60 ml (1/4 cup) flour
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) biobio Parmesan, grated
  • Salt and pepper

Garlic butter

  • 30 ml (2 tbsp.) butter
  • 1 garlic clove, chopped
  • 15 ml (1 tbsp.) rosemary, chopped


  • 450 g (1 lb) fresh or frozen pizza dough, thawed
  • 2 chicken breasts, cooked and thinly sliced
  • 30 ml (2 tbsp.) rosemary, chopped
  • 30 ml (2 tbsp.) fresh thyme, chopped
  • 250 g (9 oz) Camembert Vaudreuil, sliced


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Garlic butter

  • In a small saucepan, over low heat, melt the butter with the garlic and rosemary. Remove from heat and set aside.


  • In a saucepan, over medium heat, melt the butter.
  • Add the flour and continue cooking for 2 minutes. Add salt and pepper.
  • Pour in the milk and continue cooking until the sauce thickens.
  • Add the Parmesan and stir until the mixture is smooth. Set aside.


  • On a lightly floured surface, cut the pizza dough in four, using a well-sharpened knife.
  • With a rolling pin, roll out each portion to form a 20 cm (8 in.) circle.
  • Prepare a medium-intensity charcoal fire or set gas BBQ at medium.
  • Put the pizza crusts on oiled aluminum foil.
  • Brush each crust with garlic butter. Pour the sauce evenly on the crusts.
  • Top with the chicken, rosemary, thyme and Camembert Vaudreuil.
  • Close the lid and cook for about 7 minutes or until crusty.


  • Serve with an arugula salad.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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