Description
Grilled pesto chicken tops pizza dough cooked on the grill with fontina cheese and sun-dried tomatoes, creating a gourmet masterpiece.
Ingredients
Units
Scale
- 2 chicken breasts
- 1/4 cup pesto
- 2 10-inch pizza doughs
- 1 cup fontina cheese, shredded
- 1/2 cup sun-dried tomatoes, chopped
- Olive oil for brushing
Instructions
- Marinate the chicken breasts in pesto for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the chicken until fully cooked, about 6-7 minutes per side. Remove and slice.
- Roll out the pizza doughs and brush with olive oil.
- Place the doughs on the grill and cook for 2-3 minutes until grill marks appear.
- Flip the doughs, then top with fontina cheese, sliced grilled chicken, and sun-dried tomatoes.
- Close the grill lid and cook for another 5-7 minutes until the cheese is melted and bubbly.
- Remove from the grill, slice, and serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 25