Grilled Chicken Margherita Pizzas Recipes

CRISPY GRILLED PIZZA MARGHERITA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
• Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
• Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
• Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

GRILLED CHICKEN MARGHERITA PIZZAS

Steps:

• Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
• On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
• With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

CHICKEN MARGHERITA PIZZA RECIPE

Steps:

• Between two pieces of parchment paper, pound chicken breast to an even thickness, approximately ¾ of an inch thick. In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pour into a ziplock sandwich bag, add the chicken breast and massage to coat chicken in spices. Set aside.
• In a medium bowl, mix the remaining 1 ½ tablspoons olive oil, 2 minced garlic cloves, ½ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried oregano. Stir in the quartered grape tomatoes and set aside.
• To make the pizza dough, whisk together the warm water, sugar, and yeast. Let stand for five minutes until frothy. In a medium bowl, combine 1 ½ cups of flour, garlic salt, and remaining 1 teaspoon dried oregano. Add yeast mixture and stir to combine. Turn out onto a floured surface and knead for five minutes, adding the extra flour by the tablespoon until the dough is smooth and elastic. You may not need to add all of the remaining ¼ cup of flour. Form dough into a ball and cover with a damp tea towel until you finish cooking the chicken.
• Preheat grill and preheat oven to 450℉. When grill is hot, turn heat to medium and grill the chicken breast for four minutes per side until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
• Roll pizza dough into a circle on a 15" pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from oven.
• Using a slotted spoon, spread tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese. Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS

Steps:

• Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
• Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
• With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!