GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC
Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 1h50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g
BARBECUED CHICKEN PIZZAS
So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. -Alicia Trevithick, Temecula, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 pieces each).
Number Of Ingredients 8
Steps:
- Sprinkle chicken with pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 5-7 minutes per side, basting frequently with 1/2 cup barbecue sauce during the last 4 minutes. Cool slightly. Cut into cubes., Divide dough in half. On a well-greased large sheet of heavy-duty foil, press each portion of dough into a 10x8-in. rectangle; brush lightly with oil. Invert dough onto grill rack; peel off foil. Grill, covered, over medium heat until bottom is lightly browned, 1-2 minutes., Remove from grill. Spread grilled sides with remaining barbecue sauce. Top with cheese, chicken and onion. Grill, covered, until bottom is lightly browned and cheese is melted, 2-3 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 339 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 956mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 20g protein.
GRILLED CHICKEN PIZZA
This pizza recipe is a great way to use leftover chicken and it's fab if you're cooking for only one or two. But, this could easily be doubled or tripled if cooking for a crowd. I loved the flavor combination of bacon ranch, chicken, and cheese. Customize these pizzas based on your favorite toppings. It's a simple quick lunch or...
Provided by Sherry Price
Categories Pizza
Time 25m
Number Of Ingredients 9
Steps:
- 1. This recipe is for a single size pizza, if you want larger pizzas, add more of each.
- 2. Preheat oven 450 degrees. Lay out shell or pizza dough on flat surface, put ranch dressing on shell as the sauce.
- 3. Add chopped chicken, onion, tomato, salt and pepper, Creole seasoning, and cheese.
- 4. Place in 450-degree oven for 5 minutes or until the edges are crispy and golden brown.
PIZZA STONE GRILLED CHICKEN FAJITAS
Using a grill-safe pizza stone on a grill is a great way to cook fajitas. It results in wonderfully charred chicken and blistered, caramelized veggies in no time. The tangy, spicy and salty marinade is super flavorful. This method for preparing fajitas might just become your new summer favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
- Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
- Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
- Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.
GRILLED WHITE CHICKEN PIZZA
Swap out red sauce for something zesty on this Grilled White Chicken Pizza! It's easy to see why this is one of our favorite grilled chicken recipes.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
BARBEQUE CHICKEN GRILLED PIZZA
Quick and easy for those summer cookouts. I often make as an appetizer while the ribs are cooking. Use whatever toppings you normally like on regular pizza, but the barbeque chicken is always a crowd pleaser! The dough never makes a perfect rectangle, but we have fun guessing what it looks like ('That looks like America!'). For the chicken, I use the grilled chicken pre-cooked at the store.
Provided by Kristin C
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 378 calories, Carbohydrate 40.3 g, Cholesterol 39.3 mg, Fat 15.9 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.2 g, Sodium 857.8 mg, Sugar 9.6 g
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