Grilled Chicken Pizza Recipes

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

BUFFALO CHICKEN GRILLED PIZZA

Steps:

• Preheat a grill to medium-high heat for indirect grilling.
• Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet.
• In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2.
• Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve.

CAPRESE GRILLED CHICKEN

Steps:

• Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
• Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
• Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

GRILLED CHICKEN FLATBREAD PIZZAS

Steps:

• Heat the grill. Mix all the ingredients together (except the bread) in a bowl. Use your hands. It's easier.
• Turn the heat to low on your grill. Lay the flat breads on (high rack if you have one). Mound the mixture on the flat bread, spreading to the edges. Close the grill and give it a minute or two, When it is melted, it's done. (If you leave it on too long, the bread will burn).
• Put it on a bread board and cut it with a pizza cutter.

GRILLED BOURBON-CHICKEN PIZZA

Steps:

• Heat gas or charcoal grill. In small saucepan, stir together barbecue sauce, bourbon, chipotle chile and garlic. Heat to boiling; remove from heat. Reserve 5 tablespoons sauce in small bowl; set aside.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with remaining sauce, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cut into bite-size pieces. In medium bowl, mix chopped chicken with 2 tablespoons of the reserved barbecue sauce. Discard any remaining sauce used for brushing.
• Heat oven to 425°F. Spray 15x10-inch cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough to edge of pan. Brush crust with remaining 3 tablespoons reserved barbecue sauce. Sprinkle with 1/4 cup of the cheese; top with chicken, bell pepper, onion, bacon and remaining 1 3/4 cups cheese.
• Bake 15 to 18 minutes or until edges are browned and cheese is melted. Cut into squares.

GRILLED BUFFALO CHICKEN PIZZA

Steps:

• Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
• Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
• Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
• Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.

BARBEQUE CHICKEN GRILLED PIZZA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
• Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
• Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
• Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
• Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.

GRILLED WHITE CHICKEN PIZZA

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Mix dressing and garlic. Drizzle 3 Tbsp. over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 5 min.
• Place chicken over lit area of grill; cook 6 to 8 min. on each side or until done (165ºF). Cool slightly; cut into bite-size pieces.
• Brush pizza crust with remaining dressing mixture; top with all remaining ingredients except basil.
• Place pizza on grill over unlit area; cover. Grill 12 to 15 min. or until cheese is melted and crust is golden brown, monitoring for consistent grill temperature. Sprinkle with basil.

JOHNSONVILLE FLAME GRILLED TERIYAKI CHICKEN PIZZA

Steps:

• In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
• Bake for 15 to 20 minutes or until cheese is melted.
• Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

GRILLED CHICKEN MARGHERITA PIZZAS

Steps:

• Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
• On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
• With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.