Blistered Corn Asparagus Chicken Grilled Pizza Recipes

CHICKEN BACON ASPARAGUS FLATBREAD PIZZA

Steps:

• Preheat oven to 350 degrees.
• Preparing Toppings:.
• Arrange bacon on a aluminum foil lined cookie sheet.
• Place each chicken breast between sheets of parchment paper and tenderize/flatten with a mallet or small sauce pan. Move chicken to a baking pan, drizzle each breast with 1 tbsp olive oil, coating both sides. Salt and pepper to your own taste or use a premixed seasoning.
• Place bacon and chicken in the oven. Bake bacon for 10-12 minutes or until crisp enough to crumble. Bake chicken for 25-30 minutes or until cooked through and no longer pink in the center.
• While the bacon and chicken bake, heat the remaining 2 tbsp olive oil in a skillet over medium high heat. Halve and slice the onion and mince the garlic. Add to the skillet once the oil has heated (shimmering). Cook onions and garlic until the onions have begun to turn translucent. Remove to a bowl.
• Chop the asparagus into 1 inch pieces, set aside. (You only need to use the top two inches, discard the rest).
• When the bacon is cooked, move to a paper towel for a minute or two to drain any excess grease. Crumble/break apart each piece and set aside.
• When the chicken is cooked, remove from oven and let rest for 5-10 minutes or until cool enough to handle. Move to a cutting board and slice into bite size pieces.
• Increase oven heat to 400.
• Assembling Pizza:.
• Place two flatbreads per cookie sheet. Coat with a thin layer of pizza sauce. Place 1/4 of the chicken, onion mixture, bacon and asparagus on each flatbread. Top each with 1/2 cup mozzarella cheese.
• Bake at 400 for 7-8 minutes or until the flatbread is crispy and the cheese melted.

GRILLED CHICKEN & ASPARAGUS WHITE PIZZA

Steps:

• 1. In a large bowl, stir together the yeast & warm water, add honey and set aside for 10 minutes.
• 2. Meanwhile in a glass measuring cup, combine the cold water, oil and salt. Add the cold water mixture to the yeast and stir in flour.
• 3. Knead the dough on a heavily floured board until smooth and elastic (about 8 minutes)
• 4. Put the dough in a lightly greased bowl and turn to coat. Let the dough rise, covered loosely with plastic food wrap in a warm, draft free place for 1 hour.
• 5. Preheat oven to 425 degrees.
• 6. While dough is rising, whisk together 2 Tbsp. flour and skim milk until perfectly smooth. Pour all ingredients for white sauce into small saucepan and heat over medium heat until cheese has melted and sauce is thickened. Remove from heat, salt to taste. Set aside.
• 7. Press your crust into a greased pizza pan.
• 8. Ladle and spread your white sauce onto pizza crust and sprinkle with 1/2 teaspoon minced garlic.
• 9. Top with a layer of grilled chicken, then a layer of mushrooms and asparagus.
• 10. Sprinkle with mozzarella cheese
• 11. Bake until crust and cheese are golden brown, usually 12-15 minutes.

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS

Steps:

• Get the glaze started --
• * 1 cup quality balsamic vinegar.
• * 1 T quality honey.
• * 2 T butter.
• Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
• While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
• Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
• Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
• To plate the dish --
• Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
• Serves 4.

SHAVED ASPARAGUS PIZZA

Steps:

• Preheat oven to 450°F.
• If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
• Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
• Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
• Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.).
• Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.