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
- 2 boneless skinless chicken breasts
- 10 tablespoons prepared pesto, divided
- 1 large red onion, sliced ¼ inch thick
- 5 tablespoons olive oil, divided
- 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
- 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.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- 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.
- 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.
- 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.
- 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.
- 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,
- tablespoons Parmesan, and 1 tablespoon pine nuts.
- 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.
Swap red onion for Vidalia onions or other sweet varieties when they’re in season.
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