GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC
Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
- Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
- Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
- Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
- Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
- Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
- Remove pizza from grill and top with spinach. Cut and serve immediately.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g
GRILLED BARBECUE CHICKEN PIZZA
If you've never tried cooking pizza on the grill, give this delicious cheesy chicken version a try, made ultra-easy with refrigerated pizza dough.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, combine chicken, barbecue sauce and chili powder; mix well. Spread evenly on pizza crust. Sprinkle with cheese, onion and bell pepper.
- When grill is heated, place pizza directly on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until bottom of pizza is crisp and cheese is melted.
Nutrition Facts : Calories 325, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 590 mg, Sugar 5 g
BBQ CHICKEN PIZZA
Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
- For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
- Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
- Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.
Nutrition Facts : Calories 448 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
BARBEQUE CHICKEN GRILLED PIZZA
Quick and easy for those summer cookouts. I often make as an appetizer while the ribs are cooking. Use whatever toppings you normally like on regular pizza, but the barbeque chicken is always a crowd pleaser! The dough never makes a perfect rectangle, but we have fun guessing what it looks like ('That looks like America!'). For the chicken, I use the grilled chicken pre-cooked at the store.
Provided by Kristin C
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
- Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
- Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
- Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
- Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.
Nutrition Facts : Calories 378 calories, Carbohydrate 40.3 g, Cholesterol 39.3 mg, Fat 15.9 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.2 g, Sodium 857.8 mg, Sugar 9.6 g
GRILLED BBQ CHICKEN AND VEGETABLE PIZZA
Steps:
- Heat grill to medium-high heat.
- Reserve 1 Tbsp. oil for later use. Brush vegetables and chicken evenly with remaining oil. Grill vegetables 10 to 12 min. or until tender and golden brown, turning occasionally. Remove from grill; cool slightly. Meanwhile, grill chicken 6 to 7 min. on each side or until done (165ºF), brushing with 2 Tbsp. barbecue sauce for the last few minutes. Remove from grill.
- Cover baking sheet with parchment; brush with reserved oil. Roll out dough on lightly floured surface to 12-inch round; place on prepared baking sheet.
- Cut kernels off corn cob; place in medium bowl. Chop remaining vegetables. Add to corn; mix lightly. Chop chicken.
- Transfer dough, parchment side up, to grill grate; remove and discard parchment. Grill dough 2 to 4 min. or until bottom of crust is lightly charred. Remove from grill; place, grilled side up, on work surface. Spread with remaining barbecue sauce; top with vegetable mixture, chicken and cheese.
- Grill 4 to 5 min. or until crust is crisp and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
GRILLED VEGGIE PIZZA
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
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GRILLED BBQ CHICKEN PIZZA - HOUSE OF NASH EATS
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- Heat your grill to medium-high heat with the lid closed for at least 10 minutes so it gets nice and hot. Make sure the grates are clean.
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