This Grilled Pesto Pizza is a tasty treat topped with juicy chicken, creamy mozzarella, and dollops of ricotta. It’s like a flavor party on a crispy crust!
Honestly, who can resist cheese and pesto? I love how easy it is to throw on the grill. Plus, it’s a great way to impress friends at a backyard get-together!
Key Ingredients & Substitutions
Pizza dough: You can use store-bought pizza dough for convenience or make your own if you’re feeling adventurous. If gluten-free, choose a gluten-free pizza crust available at stores!
Pesto sauce: Fresh basil pesto brings a wonderful flavor. If you can’t find it, consider using sun-dried tomato pesto or even a homemade version with basil, olive oil, and nuts. It’s delicious either way!
Cooked chicken: Shredded rotisserie chicken is my go-to for this recipe as it’s quick and full of flavor. If you’re vegetarian, try marinated grilled vegetables or chickpeas for protein.
Cheeses: Mozzarella adds stretch, while ricotta offers a creamy touch. If you want, substitute with goat cheese or feta for a different flavor profile. You can even mix in some grated Parmesan for extra richness!
Mushrooms: I recommend cremini or button mushrooms for their mild taste. If you need a substitute, sautéed bell peppers or spinach can work well, too!
Fresh basil: This brightens up the pizza! If unavailable, dried basil can be used, but sprinkle it in before grilling for better flavor.
How Do You Get the Perfect Grill Marks on Your Pizza?
Grilling pizza can be tricky, but a few tips will help you get that perfect crisp and grill marks. Start by preheating your grill thoroughly; this ensures the dough cooks evenly.
- Roll out the dough evenly, aiming for a thickness of about 1/4 inch.
- Make sure to brush one side generously with olive oil; this will prevent sticking and help crisp it up.
- Once on the grill, resist the urge to flip too early. Wait for 2-3 minutes, then check the underside to see if it’s golden brown.
- Use tongs to flip carefully and immediately spread your toppings while the crust is still hot. This keeps the heat contained and helps melt the cheese quickly.
Remember, it’s all about keeping an eye on your pizza as it cooks and adjusting the heat level if needed!
How to Make Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta
Ingredients You’ll Need:
For the Pizza:
- Pizza dough (store-bought or homemade)
- 1 cup pesto sauce
- 1 cup cooked chicken, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1 cup mushrooms, sliced (e.g., cremini or button)
- 1 cup tomatoes, sliced (e.g., Roma or cherry)
- 1/4 cup fresh basil, chopped
- 1 teaspoon red pepper flakes (optional)
- Olive oil for brushing
- Salt and pepper to taste
How Much Time Will You Need?
This scrumptious grilled pizza will take about 15 minutes to prep and 10 minutes to cook on the grill. So, plan for a total of about 25 minutes from start to finish, and you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Grill:
Start by preheating your grill to medium-high heat. This will make sure your pizza cooks evenly and gets that lovely grilled flavor.
2. Shaping the Dough:
On a lightly floured surface, roll out your pizza dough to your desired thickness. Once it’s rolled out nicely, transfer the dough onto a large piece of parchment paper for easy handling.
3. Oiling the Dough:
Brush one side of the dough with a little bit of olive oil. This is the side that will go down on the grill to get all crispy and delicious.
4. Grilling the Dough:
Carefully place the dough onto the grill, oiled side down. Cook for about 2-3 minutes. Keep an eye on it and use tongs to check the underside — it should be nice and grilled!
5. Adding the Toppings:
Once the bottom is perfectly grilled, flip the dough over so the grilled side is on top. Spread the pesto sauce evenly over this side, creating a flavorful base for all the yummy toppings.
6. Layering on the Good Stuff:
Now it’s time to build your pizza! Start by layering the shredded chicken, followed by the mozzarella cheese and dollops of ricotta. Then add the sliced mushrooms and tomatoes. Don’t forget to sprinkle on some salt, pepper, and red pepper flakes if you like a little heat!
7. Finishing On the Grill:
Close the grill lid and let your masterpiece cook for about 5-7 minutes. You want the cheese to melt and get bubbly — just imagine the delightful smell!
8. Serving Up the Pizza:
When it’s done, use a pizza peel or a large spatula to carefully remove the pizza from the grill. It’s hot, so be careful!
9. The Final Touch:
Garnish your pizza with freshly chopped basil for a pop of color and flavor. Then, slice it up and serve!
10. Enjoy!
Dig in and enjoy your delicious grilled pesto pizza! It’s bursting with flavors and sure to impress everyone at the table!
Can I Use Store-Bought Pizza Dough?
Absolutely! Store-bought pizza dough is a convenient option. Make sure to follow the package instructions for rolling or stretching it out. If you prefer homemade dough, pizza dough recipes are widely available online!
What Can I Substitute for the Chicken?
If you’re looking for a substitute, grilled shrimp or sautéed vegetables like zucchini or bell peppers work wonderfully too! For a vegetarian option, you can omit the protein altogether or replace it with extra cheese or roasted veggies.
How to Store Leftover Pizza?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes, or until warmed through and the cheese is bubbly again.
Can I Make This Pizza Without a Grill?
Yes! If you don’t have a grill, you can bake it in the oven. Preheat your oven to 475°F (245°C) and use a pizza stone or baking sheet. Bake for about 10-12 minutes until the crust is golden and the cheese is melted.
