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Grilled Chicken Pizza Margherita

One of the best ways to enjoy pizza is by having it cooked on the grill. Grilling both the chicken and the finished pizza imparts a lovely, smoky flavour. It may be your first grilled pizza, but it won’t be your last!
Serves: 4
Prep Time: 2 hours
Cook Time: 25 min

Ingredients

Pizza

12 oz boneless, skinless chicken breasts
4 cloves garlic, minced
1 tsp basil, fresh, minced
1 tbsp extra virgin olive oil
1 whole wheat pizza crust, recipe follows
1 cup tomato and basil sauce
5 oz mozzarella cheese, sliced
2 oz Asiago cheese, thinly sliced
½ cup basil, fresh
hot red chili pepper flakes, (optional garnish)
2 tomatoes, medium

Whole Wheat Crust

2 cups whole wheat flour
1 ½ cups all-purpose flour
2 pkg dry active yeast
1 tsp salt
½ tsp sugar
1 ½ cups water, lukewarm
½ tsp olive oil
flour, for the work surface

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Combine flours, yeast, salt and sugar in a mixer fitted with a dough hook (or a food processor with a dough blade). While the mixer is running, gradually add water and mix on low speed until the dough is firm and smooth. Turn machine off and remove dough hook.

  2. Drizzle olive oil along the side of the bowl. Roll dough ball around the bowl until the surface of the ball is oiled. Cover bowl with plastic wrap and let rise in a warm spot until doubled in bulk (about 2 hours).

  3. Punch the dough down and divide into 3 portions. Put 2 portions into resealable plastic bags and freeze for another time. Place the third portion on a generously floured work surface. Using a floured rolling pin, roll the dough into a circle about 12 inches across. If the dough tears, just pinch the edges back together.

  4. Grill the crust over medium heat, for 1 minute or until bottom is browned. Using tongs, flip crust over and grill for 30 seconds. Set aside.

  5. Preheat grill to medium-high. Prepare a quick marinade for the fresh chicken breasts with 2 cloves of minced garlic, minced basil and olive oil in a bowl. Add chicken and turn pieces to make sure they are well coated. Grill chicken until cooked through. Cool and slice across the grain into thin strips.

  6. Place crust on greased pizza pan. Evenly spread sauce over pre-made crust. Sprinkle with remaining two cloves of fresh minced garlic. Top with sliced tomatoes, sliced cheeses, fresh basil leaves and chicken in a circular fashion making an artful arrangement over the pizza base. Ingredients look best slightly overlapping.

  7. Close cover and grill over medium heat, rotating occasionally, 10 minutes or until sauce is hot and cheese is melted. Be careful not to let the bottom of the pizza burn.

  8. Season with red pepper flakes (optional). Serve immediately.

Helpful Tip

Margherita is an easy to prepare, classic Italian pizza using fresh tomatoes and basil with Italian cheeses. It is important to choose good quality Italian cheese and fresh, juicy tomatoes. Caciocavollo is an Italian mozzarella-style cheese that works wonderfully on this pizza. The grilled chicken is much lower in fat and sodium than the usual processed and cured meats used on pizza like pepperoni.
To use frozen dough, take the bag out of the freezer in the morning and let stand at room temperature until supper time. Roll out the dough and grill or bake.

Nutrition Info

Per 310 g serving Amount
Calories470
Protein32 g
Fat12 g
Saturated Fat5 g
Carbohydrate61 g
Fibre8 g
Sugar4 g
Cholesterol55 mg
Sodium640 mg
Per 310 g serving % Daily Value
Potassium16
Calcium25
Iron25
Vitamin A10
Vitamin C15
Vitamin B633
Vitamin B1221
Folate42
Zinc31