Grilled Chicken Margherita Pizzas Recipes

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CHICKEN MARGHERITA PIZZA RECIPE



Chicken Margherita Pizza Recipe image

Skip the takeout and enjoy this delicious homemade chicken margherita pizza on your next pizza night! Made from scratch, the homemade pizza dough is topped with grilled chicken, tomatoes, mozzarella and fresh basil.

Provided by Becky Hardin

Categories     Main Course

Time 45m

Number Of Ingredients 15

1 chicken breast
2 tablespoons olive oil (divided)
1 ½ teaspoons dried oregano (divided)
¼ teaspoon dried basil
3 garlic cloves
¾ teaspoon salt (divided)
¼ teaspoon fresh ground pepper (divided)
2 cups grape tomatoes (quartered)
⅔ cup warm water (110℉)
1 teaspoon dry active yeast
1 tablespoon sugar
1 ¾ cups all purpose flour (divided)
1 ½ teaspoons garlic salt
12 oz. mozzarella cheese (sliced)
15 basil leaves (sliced)

Steps:

  • Between two pieces of parchment paper, pound chicken breast to an even thickness, approximately ¾ of an inch thick. In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pour into a ziplock sandwich bag, add the chicken breast and massage to coat chicken in spices. Set aside.
  • In a medium bowl, mix the remaining 1 ½ tablspoons olive oil, 2 minced garlic cloves, ½ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried oregano. Stir in the quartered grape tomatoes and set aside.
  • To make the pizza dough, whisk together the warm water, sugar, and yeast. Let stand for five minutes until frothy. In a medium bowl, combine 1 ½ cups of flour, garlic salt, and remaining 1 teaspoon dried oregano. Add yeast mixture and stir to combine. Turn out onto a floured surface and knead for five minutes, adding the extra flour by the tablespoon until the dough is smooth and elastic. You may not need to add all of the remaining ¼ cup of flour. Form dough into a ball and cover with a damp tea towel until you finish cooking the chicken.
  • Preheat grill and preheat oven to 450℉. When grill is hot, turn heat to medium and grill the chicken breast for four minutes per side until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
  • Roll pizza dough into a circle on a 15" pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from oven.
  • Using a slotted spoon, spread tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese. Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.

Nutrition Facts : Calories 621 kcal, Carbohydrate 52 g, Protein 39 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 103 mg, Sodium 1916 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

GRILLED CHICKEN MARGHERITA PIZZAS



Grilled Chicken Margherita Pizzas image

Move the party outdoors! Using tortilla crusts and a few toppings, you can make individual pizzas for four or 40.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, finely chopped
2 boneless skinless chicken breasts (about 8 oz)
1/2 teaspoon seasoned salt
4 Old El Paso™ flour tortillas (8 inch)
1 1/2 cups finely shredded mozzarella cheese (6 oz)
2 plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4 cup sliced fresh basil leaves

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.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Pizza, Sodium 730 mg, Sugar 2 g, TransFat 1 g

GRILLED CHICKEN MARGHERITA



Grilled Chicken Margherita image

Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.

Provided by France C

Categories     BBQ & Grilled Chicken

Time 4h30m

Yield 4

Number Of Ingredients 12

4 (6 ounce) skinless, boneless chicken breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 fresh basil leaves, minced
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto

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.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg

CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
¼ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Categories     Cheese     Tomato     Vegetarian     Kid-Friendly     Backyard BBQ     Mozzarella     Basil     Summer     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 (9-inch) pizzas

Number Of Ingredients 9

1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces mozzarella, coarsely grated (1 1/2 cups)
Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 2 balls
Flour for dusting
6 to 8 medium fresh basil leaves, torn
Special Equipment
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; a gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

Steps:

  • Make sauce and prepare cheese:
  • If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
  • Seed and chop tomatoes (fresh or canned).
  • Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
  • Toss together mozzarella and remaining tablespoon oil.
  • Form pizza rounds:
  • Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
  • To prepare charcoal grill:
  • Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  • To prepare gas grill:
  • Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • To grill pizzas by either method:
  • Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
  • Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
  • Scatter basil over pizzas.

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS



Grilled Chicken Margherita Tostada Pizzas image

Make and share this Grilled Chicken Margherita Tostada Pizzas recipe from Food.com.

Provided by MeliBug

Categories     Lunch/Snacks

Time 35m

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 garlic clove, Finely Chopped
2 boneless skinless chicken breasts
1/2 teaspoon seasoning salt
4 flour tortillas (about 8 inches)
1 1/2 cups finely shredded mozzarella cheese
2 plum roma tomatoes, thinly sliced
1/4 cup sliced fresh basil leaf

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!

Nutrition Facts : Calories 324, Fat 16.7, SaturatedFat 6.9, Cholesterol 70.9, Sodium 524.4, Carbohydrate 17.9, Fiber 1.4, Sugar 1.8, Protein 24.7

GRILLED MARGHERITA PIZZAS



Grilled Margherita Pizzas image

Classic pizza Margherita is always a favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 6

Pizza Dough for Grilled Pizzas
Extra-virgin olive oil
Pizza Sauce for Grilled Pizzas
1 pound fresh mozzarella, thinly sliced
Coarse salt and freshly ground pepper
Basil leaves, for garnish

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.

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