Description
Grilled pizza crust gets topped with chicken, spinach, and a creamy pesto. Perfect for a weeknight dinner!
Ingredients
Units
Scale
- 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