Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Grilled Chicken and Summer Squash Pizza
Yield 8-personal /4-small / 2- medium/ 1 large
Ingredients:
1 pizza crust, homemade or store bought
¼ cup Semolina,
½ cup Pesto
1 cup Shredded Mozzarella
2 medium Chicken breasts, grilled
1 medium Zucchini, sliced lengthwise and grilled
1 medium Yellow Squash. Sliced lengthwise and grilled
1 cup Cremini mushrooms, sliced and sautéed
1 cup Mini fresh mozzarella balls
Balsamic glaze, for serving
Directions:
1. Place a pizza stone inside grill. Preheat grill to at least 500°F
2. Prepare all your ingredients, slice grilled chicken, squashes, and mushrooms. Make sure to season each ingredient.
3. Stretch pizza - if thin stretch to a 12-14 inch circle, if thick stretch to 10-12 inches and pock s few holes, cover with plastic wrap and let it rise for about 10 to 15 minutes.
4. Place pizza either over a pizza peel sprinkle with the semolina, or on a work board sprinkle with semolina. (to remove this last one from the work board, sprinkle the pizza peel with semolina, and slide under the pizza).
- Spread a thin layer of pesto over the center, leaving about ¾ inch without it, to create the crust.
6. Sprinkle some of the mozzarella and top with the chicken, squashes, mushrooms, and fresh mozzarella.
7. Sprinkle a bit more of shredded mozzarella over.
8. Open grill, on an angle, make the edge of the pizza peel touch the stone, then, let the pizza slide over the stone.
9. Close the grill, after 4 minutes open it, and with the help of the pizza peel, turn the pizza. Close door again. Pizza should be ready in 4 more minutes.
Tips for Grilling Pizza
• Preheat grill. Pizza should grill at 500°F. or 600°F.
• It is better to use a closed grill. If not, find a dome-lid that covers the pizza.
• Make sure to either have a station next to grill where you are constantly stretching the dough or stretch the dough ahead of time and keep it between parchment paper.
• Preheat the grill with a pizza stone set in place.
• Keep a pizza peel next to grill.
• Prepare a bowl with semolina and set aside.
• Have all ingredients ready to go.
• Sprinkle pizza peel with semolina. Slide it under the raw pizza and transfer the pizza to the stone by sliding it over the hot stone grill.
• Remove pizza with the pizza peel and slide it over a serving board.
• Eat the fresh—2 minutes after coming off the grill.
