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
  • 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
  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.
Swap red onion for Vidalia onions or other sweet varieties when they’re in season.
Recipe by Paula Deen Magazine at