August 1, 2010

Grilled Greek Chicken Pizza

I follow Aggie's Kitchen on Facebook, and I was inspired by her take on a Greek Chicken Pizza. I started with the recipe for Grilled Lemon Parsley Chicken and modified it with some Greek herbs. Then, I hit up the olive bar at our local supermarket and let the plethora of choice ingredients guide me the rest of the way. Oh man, was this one fantastic pizza! We had some friends over for dinner and they loved it, too. I am a sucker for a good pizza, and this one is my new favorite (although, I think I say that about every pizza I make). Anyway, if you like Mediterranean flavors, I would highly recommend playing around with this pizza and adding or subtracting items that you like...I really don't think you could go wrong!

Grilled Greek Chicken Pizza

For the Chicken:
Use 1 batch of Grilled Lemon Parsley Chicken, with 1 teaspoon of fresh or dried thyme and 1 teaspoon of fresh or dried oregano added into the marinade.

Cut 1 or 2 of the chicken breasts into bite sized pieces and set aside (save the other cooked chicken breasts for another purpose or leftovers).

For the Pizza:

1 batch of Quick Whole Wheat Pizza Dough (see recipe below)
1/2 cup of shredded mozzarella cheese
1/2 cup of shredded fontina cheese
1 (6 oz.) container of pre-made pesto
2 fresh tomatoes, diced
1/4 red onion, sliced thin
2 garlic cloves, minced
1-2 Grilled Lemon Parsley Chicken breasts, diced (see above for directions)
1 can of artichoke hearts, rinsed, drained and quartered
1 cup of assorted green and black olives, sliced
1/3 cup of roasted red or marinated peppers, sliced
1/3 cup of sun dried tomatoes, chopped
1/4 cup of feta cheese, crumbled
sliced pepperoncini peppers (optional)

Heat grill to high heat (about 550 degrees). Roll crust out into a 1/8 inch thickness round or oval shape (it does not have to be perfectly round). Set aside.

Prepare grill by placing some canola oil in a bowl, and using an old rag and a pair of long, heat-resistant tongs, dip rag in canola oil and wipe the grates of the grill. This will prevent the crust from sticking. Be careful not to burn yourself...stand as far back as possible when doing this, because oil can flare up.

Grill both sides of pizza to desired doneness. Remove cooked pizza to large baking sheet. Smear pesto over cooked crust evenly. Sprinkle the fontina and mozzarella cheese over the pesto. Top with crust with fresh tomatoes, red onion slices, minced garlic, cooked chicken, artichoke hearts, olives, peppers, and sun dried tomatoes.

Return crust (now on baking sheet) to the grill for 2 minutes, or until pizza is warm and cheese slightly melted. Turn off grill and remove crust. Top cooked pizza feta cheese crumbles. Cut and serve.


Quick Homemade Whole Wheat Pizza Crust

1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.

Cook on grill, as indicated in the above directions --OR-- according to your recipe instructions.

The Result:
I forgot to take a photo, but let me tell you...this pizza looked (and tasted) spectacular. Yum!!!

1 comment:

Pam said...

Oh my gosh! This pizza looks and sounds delicious! I'm new here and so glad to find your blog. This is a must try!