Chicken, Pesto, and Sun-Dried Tomato Grilled Pizzas

Chicken, Pesto, and Sun-Dried Tomato Grilled Pizzas - Paula Deen Magaz

These Chicken, Pesto, and Sun-Dried Tomato Grilled Pizzas are a delicious treat.

Chicken, Pesto, and Sun-Dried Tomato Grilled Pizzas
 
Makes 2 (12- to 15-inch) pizzas
Ingredients
  • 2 boneless skinless chicken breasts
  • 10 tablespoons prepared pesto, divided
  • 1 large red onion, sliced ¼ inch thick
  • 5 tablespoons olive oil, divided
  • Cornmeal
  • 2 (11-ounce) cans refrigerated thin crust pizza dough
  • 2½ cups shredded mozzarella cheese, divided
  • ½ cup chopped oil-packed sun-dried tomatoes
  • 4 tablespoons shredded Parmesan cheese
  • 2 tablespoons toasted pine nuts
Instructions
  1. In a resealable plastic bag, combine chicken and 2 tablespoons pesto. Seal bag, tossing to combine, and refrigerate for at least 4 hours or up to overnight.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Remove chicken from bag, discarding marinade. Grill chicken, covered with grill lid, for 4 to 6 minutes per side or until a meat thermometer inserted into thickest portion registers 165°. Let stand for 10 minutes; thinly slice.
  4. Brush onion slices with 1 tablespoon olive oil; grill, covered with grill lid, for 6 to 8 minutes per side or until tender and browned.
  5. Sprinkle a work surface with cornmeal. Unroll dough in center of cornmeal, and roll each dough piece to a 12- to 15-inch rectangle. Brush each with 1 tablespoon olive oil, and sprinkle with cornmeal.
  6. Place dough pieces oil side down on grill, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with remaining 2 tablespoons olive oil, and invert each dough piece onto a pizza peel or rimless baking sheet.
  7. Spread 4 tablespoons pesto over grilled side of each pizza crust. Sprinkle each with ¾ cup mozzarella, and top each with half of chicken, half of onion, half of tomatoes, ½ cup mozzarella,
  8. tablespoons Parmesan, and 1 tablespoon pine nuts.
  9. Return pizzas to grill, and grill, covered with grill lid, for 7 to 10 minutes or until cheese is melted and crust is browned. Serve immediately.
Notes
Swap red onion for Vidalia onions or other sweet varieties when they’re in season.

 

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