Chicken and Sundried Tomato Grilled Pizza

Chicken and Sundried Tomato Grilled Pizza

prep time

minutes
cook time
4
minutes
servings
1
10-inch pizza

Ingredients









Cooking Instructions

1

On floured surface, roll dough into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat.


2

Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to heated grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked-side-down.


3

Working quickly, spread pizza sauce over dough. Spread 1/4 cup mozzarella and 1/4 cup parmesan evenly over sauce, Dollop 1/4 cup ricotta over. Distribute chicken, broccoli and sundried tomatoes evenly over cheeses. Top with remaining mozzarella, parmesan and ricotta. Return to grill, close lid and cook 2-4 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.


*To cook crisp tender: Place sliced broccoli florets in pan. Cover with boiling water. Let stand 2 minutes, or until broccoli is crisp tender. Pour into colander. Rinse with cold water. Drain and dry.


Ingredients









Cooking Instructions

1

On floured surface, roll dough into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat.


2

Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to heated grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked-side-down.


3

Working quickly, spread pizza sauce over dough. Spread 1/4 cup mozzarella and 1/4 cup parmesan evenly over sauce, Dollop 1/4 cup ricotta over. Distribute chicken, broccoli and sundried tomatoes evenly over cheeses. Top with remaining mozzarella, parmesan and ricotta. Return to grill, close lid and cook 2-4 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.


*To cook crisp tender: Place sliced broccoli florets in pan. Cover with boiling water. Let stand 2 minutes, or until broccoli is crisp tender. Pour into colander. Rinse with cold water. Drain and dry.


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