Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta

Coastal Living
Grilled Pesto Pizza with Chicken, Mozzarella, and RicottaRecipe

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Makes 4 servings


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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


Hands-on: 35 Minutes
Total: 35 Minutes

1. Preheat grill to medium-high heat (350° to 400°). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Add onion; sauté 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.

Created date

April 2015