Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta Recipe

Name: Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, divided, plus more for brushing; 8 ounces sliced crimini mushrooms; 1/2 cup chopped onion; 1 cup shredded rotisserie chicken; 2 tablespoons chicken stock; 1/2 cup ricotta cheese; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons semolina flour or polenta; 1 pound refrigerated prepared pizza dough, at room temperature; 1/3 cup fresh prepared pesto; 6 ounces shredded mozzarella cheese (about 1 1/2 cups); 2 plum tomatoes, thinly sliced; 1/4 cup fresh basil, cut into thin strips

Servings: persons

2 tablespoons extra virgin olive oil, divided, plus more for brushing
8 ounces sliced crimini mushrooms
1/2 cup chopped onion
1 cup shredded rotisserie chicken
2 tablespoons chicken stock
1/2 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons semolina flour or polenta
1 pound refrigerated prepared pizza dough, at room temperature
1/3 cup fresh prepared pesto
6 ounces shredded mozzarella cheese (about 1 1/2 cups)
2 plum tomatoes, thinly sliced
1/4 cup fresh basil, cut into thin strips

1
Preheat grill to medium-high heat (350u00b0 to 400u00b0). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; saute 3 minutes. Add onion; saute 4 minutes. Add chicken and chicken stock; cook 1 minute.
2
In a small bowl, combine ricotta cheese, salt, and pepper.
3
Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
4
Brush grill grates with oil, and slide pizza dough onto grates. Brush top of dough with remaining 1 tablespoon oil. Grill 2 minutes or until grill marks appear. Reduce heat to medium-low; flip dough, and spread evenly with pesto, leaving a 3/4-inch border. Spread chicken mixture evenly over pesto. Top evenly with mozzarella and tomato slices, and dot with ricotta mixture. Grill, covered with grill lid, 5 to 7 minutes or until cheese melts. Remove pizza from grill, and top with basil. Serve immediately.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, divided, plus more for brushing, 8 ounces sliced crimini mushrooms, 1/2 cup chopped onion, 1 cup shredded rotisserie chicken, and more.

Yes, Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta

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