Grilled Pizza With Shredded Chicken And Arugula Recipes

GRILLED CHICKEN, ARUGULA, BLUE CHEESE PIZZA

Steps:

• Place pizza crust in medium bowl and allow to come to room temperature. Preheat oven to 400 degrees. Drizzle with 1 Tbsp olive oil and turn to coat. Add oregano and garlic powder and continue turning. Coat a cookie sheet in corn meal and press pizza dough into a circle on cookie sheet.
• Bake pizza crust at 400 degrees until lightly brown. Poke with fork as it bakes if dough bubbles form. In the meantime, sautee onions in 1 Tbsp olive oil until soft and golden.
• Remove crust from oven and drizzle with 1 Tbsp of olive oil. Cover with sauteed onions. Cover with arugula. Drizzle top with 1 Tbsp olive oil and lemon juice. Slice chicken and place on arugula. If chicken is still warm from the grill, it is even better as it slightly wilts the arugula. Crumble bleu cheese over top. Then add freshly ground pepper. Right before serving, drizzle with balsamic vinegar.
• As an alternative, drizzle with low fat caesar dressing instead of balsamic vinegar.
• Slice and enjoy!

GRILLED PIZZA WITH SHREDDED CHICKEN AND ARUGULA

Steps:

• Basic Pizza Dough In a bowl or mix master add the flour, oil, salt, dissolve the yeast in the water and then add to the bowl. Once everything is combined, form the dough into a ball and put it in a bowl, cover with a towel and let rise for about an hour or two. Chicken and Arugula Topping Step 1: Season the chicken breasts with a little oil, salt, and pepper. Grill the chicken for about 5 minutes on each side. Remove from the grill and let it rest, once it is cool shred the chicken and set aside. Step 2: Wash and dry a bunch of arugula. In a bowl add your favorite bbq sauce, a little tomato sauce, oregano, and salt and pepper. Step 3: Roll out the dough into personal pies, or one large round pie -which ever you prefer. Dust both sides with a little flour, and then transfer to a tray. Take a paper towel and dip it in oil, then oil the bbq grates. Put the pizza dough on the fire; grill each side for about 1-2 minutes. The pizza dough cooks really fast on the grill, if you like your dough soft don't leave it on for too long because it gets crispy very fast. Take the pizza dough off the fire and add the sauce and some shredded chicken on top. Put the pizza back on the grill and turn the heat down to low, close the bbq and let heat for another 2 minutes. Top with arugula! Add a drizzle of truffle oil, or even basil or garlic oil!

GRILLED CHICKEN PIZZA WITH ALABAMA WHITE SAUCE

Steps:

• Mix together all the ingredients for the sauce until well combined; set aside.
• Preheat grill to 400 degrees F.
• Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over.
• Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
• Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!

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.

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.