Who doesn’t love a good slice of pizza? Even better if it’s a grilled pizza topped with all this amazing gooey goodness.
I know everyone is all about healthy new year recipes this time of year but…I have never met a carb or a pizza I didn’t like. Sometimes you just have to eat the pizza. I love turning plain things into something spiffy. This flavor combination is definitely spiffy.
Pizza is comfort food to me. It makes everything all better. Even if it is all dressed up.
So go ahead and eat the carb once in a while I sure do! 
Grilled Chicken Sun Dried Tomato and Basil Pesto Pizza
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Grilled pizza crust gets topped with chicken, spinach, and a creamy pesto. Perfect for a weeknight dinner!
Ingredients
- 1 recipe pizza dough
- 1 cups (237 ml) leftover or rotisserie chicken
- 0.5 cups (118 ml) frozen spinach
- 1 clove garlic chopped
- 1 cups (237 ml) ricotta cheese
- 1 cups (237 ml) mozzarella cheese
- 0.5 cups (118 ml) sun-dried tomato pesto
- salt and pepper
- parmesan cheese
- fresh basil leaves
Instructions
- Light a gas or charcoal grill to high heat. Brush the grill with oil.
- Shape the dough into 2 medium-sized pizzas on a clean, floured surface. Let the dough sit for 5 minutes, then re-shape to your desired size. Place the pizza dough on a lightly floured rimless baking sheet or pizza peel.
- Transfer the dough to the grill and slide it directly onto the grill grates.
- Grill the dough for about 2 minutes with the lid closed. Lift the lid and flip the dough; cook for another 2 minutes.
- The dough should be golden brown with grill marks on both sides. Remove from the grill and place back onto the baking sheet.
- Brush the pizza with olive oil and sprinkle with garlic. Spread with ricotta cheese. Arrange the mozzarella, spinach, and chicken on top; dollop with pesto.
- Return the pizza to the grill until the cheese is melted.
- Remove the pizza from the grill using tongs and season with salt and pepper to taste.
- Garnish with long strips of Parmesan cheese and basil leaves.
- Slice and serve immediately.
Notes
- For extra smoky flavor, grill the chicken separately before adding it to the pizza.
- If you don’t have ricotta, you can substitute with a creamy goat cheese or mascarpone.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use a different type of pesto instead of basil pesto?
Yes, you can substitute basil pesto with sun-dried tomato pesto or even a garlic pesto for a different flavor profile.
What type of cheese works best for this pizza?
A blend of mozzarella and provolone cheese creates a great melt and flavor, but you can also experiment with goat cheese for a tangy twist.
How do I ensure the grilled chicken stays juicy for the pizza?
Marinate the chicken in olive oil and seasonings before grilling, and cook it until just done to prevent overcooking, ensuring it remains moist.
