BBQ CHICKEN AND BLUE CHEESE PIZZA
Make and share this BBQ Chicken and Blue Cheese Pizza recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 20m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees.
- Place pizza crust on a baking sheet.
- Spread sauce over the crust, leaving a 1/2 inch border.
- Top with chicken amd remaining ingredients.
- Bake 10 minutes or until cheese melts, and crust is crisp.
- Cut into 12 wedges.
Nutrition Facts : Calories 72.9, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.4, Sodium 276.3, Carbohydrate 8.1, Fiber 0.7, Sugar 4.8, Protein 2.9
GRILLED PIZZA WITH FONTINA AND ARUGULA
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
- Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
- Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.
GRILLED CHICKEN, ARUGULA, BLUE CHEESE PIZZA
Make and share this Grilled Chicken, Arugula, Blue Cheese Pizza recipe from Food.com.
Provided by Momto3dogs
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place pizza crust in medium bowl and allow to come to room temperature. Preheat oven to 400 degrees. Drizzle with 1 Tbsp olive oil and turn to coat. Add oregano and garlic powder and continue turning. Coat a cookie sheet in corn meal and press pizza dough into a circle on cookie sheet.
- Bake pizza crust at 400 degrees until lightly brown. Poke with fork as it bakes if dough bubbles form. In the meantime, sautee onions in 1 Tbsp olive oil until soft and golden.
- Remove crust from oven and drizzle with 1 Tbsp of olive oil. Cover with sauteed onions. Cover with arugula. Drizzle top with 1 Tbsp olive oil and lemon juice. Slice chicken and place on arugula. If chicken is still warm from the grill, it is even better as it slightly wilts the arugula. Crumble bleu cheese over top. Then add freshly ground pepper. Right before serving, drizzle with balsamic vinegar.
- As an alternative, drizzle with low fat caesar dressing instead of balsamic vinegar.
- Slice and enjoy!
GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Store-bought pizza dough is the basis for this super-fast and pretty pizza. It takes just minutes to grill the dough, and then all you have to do is pile on the no-cook toppings. Serve slices as an appetizer or first course, or add a platter of ripe sliced tomatoes to make a light summer meal.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
- Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
- Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.
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