Grilled Chicken Margherita Pizzas Food

GRILLED CHICKEN MARGHERITA PIZZAS

Steps:

• Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
• On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
• With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

CAPRESE GRILLED CHICKEN

Steps:

• Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
• Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
• Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

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.

CRISPY GRILLED PIZZA MARGHERITA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
• Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
• Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
• Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS

Steps:

• Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
• Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
• With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!

GRILLED PIZZA MARGHERITA

Steps:

• In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
• In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

ROUND 2 RECIPE - GRILLED MARGHERITA PIZZA

Steps:

• In a medium skillet over medium heat, add 1 tablespoon of the oil. When it is hot, add the tomato and garlic. Cook down until slightly thickened and some of the liquid has evaporated, about 5 minutes. Season with salt and pepper, to taste, and set aside.
• Heat an outdoor grill or grill pan over medium heat. Preheat the broiler.
• Pat the pizza dough out into a 12 by 6-inch rectangle and brush with 1 tablespoon of oil. Transfer the dough to the grill and grill, oiled side down, until the dough starts to crisp and turn brown on the bottom side, about 3 minutes. Brush the top with the remaining 1 tablespoon of oil and flip it over and grill for another 3 minutes. Remove from the grill to a sheet pan. Spread it with the tomato sauce and cover with the mozzarella slices. Put it under the broiler and broil until the cheese is melted and bubbling, about 3 minutes. Remove from the broiler, sprinkle with basil leaves, then cut and serve.

GRILLED PIZZA MARGHERITA

Steps:

• Mix the water, yeast and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly).
• Add the salt and oil to the bowl and mix well.
• With the mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl.
• Remove the dough from the bowl and cut the dough into 6 (5 1/2-ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
• If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
• Mix the tomatoes, basil, garlic and olive oil and set aside.;
• Prepare your fire - preferably a charcoal fire but a gas grill does very nicely also. Make sure the grill is set at least four inches from the fire.
• On an oiled surface, roll the dough out, using the palms of your hands. If the dough is sticking to the surface, lift the dough and drizzle a little more oil on. Make about a 12-inch circle with an even thickness.
• Carefully lift the dough being careful not to tear it. Drape the dough onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough and see the color of the bottom - it should be evenly golden brown - this should take about 2 minutes.
• Flip the dough over and place it on the side of the grill. Brush the cooked side of the dough with olive oil, spread some cheese and a tablespoon dollop of pizza sauce on the pizza, then drizzle the pizza with some extra virgin olive oil and sprinkle with parsley.
• Continue to cook, until the bottom of the pizza is evenly golden brown, about 3 to 4 minutes.

GRILLED CHICKEN PIZZA WITH ALABAMA WHITE SAUCE

Steps:

• Mix together all the ingredients for the sauce until well combined; set aside.
• Preheat grill to 400 degrees F.
• Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over.
• Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
• Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!

GRILLED MARGHERITA PIZZAS

Steps:

• Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with thin layers of sauce and cheese. Grill until cheese is just melted, sauce is hot, and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange basil on top. Repeat to make more pizzas.

GRILLED PIZZA MARGHERITA (WEIGHT WATCHERS)

Steps:

• Spray the grill rack with nonstick spray; preheat the grill to medium low ore prepare a medium-low fire. Unroll the crust on a sheet of nonstick foil (like Reynolds Release) and firmly press into a 9 x 13-inch rectangle. Brush the crust with the oil. Invert it onto the hot grill rack and remove the foil. Grill 5 inches from the heat until the bottom is golden, about 4 mintues.
• Flip the crust using tongs and a large spatula or a small cookie sheet. Spread it with the sauce; then top evenly with the mozzarella, tomatoes, and pepper. Cover and grill 2 minutes. Uncover and grill until the mozzarella melts and the bottom is golden, 2 - 3 minutes. Transfer to a cutting board and sprinkle witht he basil and Parmesan. Cut into 8 servings.

GRILLED CHICKEN MARGHERITA

Steps:

• Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
• Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
• Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.