Chicken Bacon Pesto Grilled Pizza Recipes

BACON-BASIL PESTO AND CHICKEN PIZZA

Steps:

• Prepare dough: In a measuring cup, combine warm water (115-120°F) with active dry yeast and sugar. Allow yeast to proof.
• Meanwhile, in the bowl of a stand mixer, add 2 1/2 cups of all purpose flour and salt. When yeast is ready, turn mixer on low and slowly drizzle in liquid. Increase mixer speed and continue mixing until dough comes together. Add additional flour as needed until dough no longer sticks to the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise in a warm location for at least one hour.
• In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.
• Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.
• Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust.
• Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper.
• Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.

CHICKEN BACON PESTO GRILLED PIZZA

Steps:

• Lightly oil the tomatoes and place on the grill beforehand by cooking them for a few minutes, turning quickly before they explode. Reserve.
• Oil a heavy upturned sheet pan with extra virgin olive oil and place the dough on the oil pushing first with fingertips and then stretch with your flat hand to make it into a flat, thin, football-shaped dough measuring approximately 10 inches by 5 inches.
• Add another tablespoon of oil on the top and flip the dough over, pressing your fingertips in the dough to negate bubbles from forming.
• Place the dough on the grill for 30 to 40 seconds, watching closely for hot spots and turning if needed.
• When the dough is marked with grill marks and golden brown, turn it over.
• Quickly squirt the pesto on first, then brush.
• Place all the ingredients on fast with cheese first, then close the lid to the grill. If you are on a restaurant grill, an upturned pizza pan works good to get the cheese to melt.
• Grill from 30 to 60 seconds, watching closely for burning.
• Remove from the grill and sprinkle the sea salt and the pine nuts.
• Cut and serve.

CHICKEN AND TORTELLINI PESTO SKILLET

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

CHICKEN PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

BBQ CHICKEN PIZZA WITH CILANTRO PESTO

Steps:

• If chicken is not grilled grill chicken and seson with season salt, cut into bite size pieces, set aside.
• Roll out the pizza dough, lightly olive oil the crust, transfer to a "cornmealed" pizza stone or cookie sheet and prepare the ingredients for the base sauce in a small bowl. Spread the base sauce on the dough and put in a preheated 400 degree oven for 10 minutes. This prevents a soggy pizza dough.
• While the dough is cooking grill onions and mushrooms on a cast iron grill (if you do not have a grill, do it in a skillet). Lightly salt to taste.
• After the pizza dough has cooked for ten minutes, take it out and put a 3/4 of the grated cheeses on the pizza put all of the toppings on, putting the onions and mushrooms last. Top with the remaining 1/4 of cheese. Put in the oven for another 10-15 minutes.
• While waiting for the pizza to cook, make the cilantro sauce topping, by blending ingredients in a food processor and placing it in a ziplock bag.
• When pizza is done, cut the tip of the cilantro sauce bag with scissors and drizzle over the pizza.