Chicken and Sun-dried Tomato Grilled Pizza

Chicken and Sun-dried Tomato Grilled Pizza

Topped with three kinds of delicious and gooey cheeses, your guests will love this flavorful grilled pizza. And you’ll love how quickly it comes together making outdoor entertaining look like a breeze.

Ingredients









Cooking Instructions

1

Grease grill grate. 


2

Place broccoli florets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 2-5 minutes or until broccoli is just crisp-tender. Drain. Rinse under cold water. Pat dry. 


3

Roll dough into 10-inch round circle on a lightly floured surface.


4

Transfer dough to grill grate with lightly floured, rimless baking sheet or pizza peel. Grill, covered, over medium heat for 1-3 minutes or until bottom is browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove dough from grill; place on floured surface, partially-cooked side down.


5

Spread the browned-crisp side of crust with pizza sauce. Sprinkle with 1/4 cup mozzarella and 1/4 cup parmesan. Dollop with 1/4 cup ricotta. Layer with chicken, broccoli and sun-dried tomatoes. Top with remaining mozzarella, parmesan and ricotta. Grill, covered, 2-4 minutes longer or until cheese is melted and bottom is browned and crisp. Cool on a cutting board for 2 minutes before slicing.


Recipe Tip:
Any brand of Wisconsin mozzarella, parmesan and ricotta cheese can be used.
cheese iconCheesemonger Tip:
Wisconsin cheesemakers produce whole milk, part-skim and whey ricotta cheese. The whey and part-skim ricotta have a firmer texture, and whole milk ricotta is softer. The ricotta cheese makes this pizza extra rich and creamy.

Ingredients









Cooking Instructions

1

Grease grill grate. 


2

Place broccoli florets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 2-5 minutes or until broccoli is just crisp-tender. Drain. Rinse under cold water. Pat dry. 


3

Roll dough into 10-inch round circle on a lightly floured surface.


4

Transfer dough to grill grate with lightly floured, rimless baking sheet or pizza peel. Grill, covered, over medium heat for 1-3 minutes or until bottom is browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove dough from grill; place on floured surface, partially-cooked side down.


5

Spread the browned-crisp side of crust with pizza sauce. Sprinkle with 1/4 cup mozzarella and 1/4 cup parmesan. Dollop with 1/4 cup ricotta. Layer with chicken, broccoli and sun-dried tomatoes. Top with remaining mozzarella, parmesan and ricotta. Grill, covered, 2-4 minutes longer or until cheese is melted and bottom is browned and crisp. Cool on a cutting board for 2 minutes before slicing.


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