Grilled Chicken and Veggie Pizza


Main Dish
Grilled Chicken and Veggie Pizza

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Grilled flat bread topped with sliced red onions, grilled chicken, grilled zucchini and blistered tomatoes

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3.5 out of 5 stars
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14 ratings

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Grilling a pizza makes good use of your grill in those summer months when you need a change from burgers and brats. The crust becomes golden brown and charred when cooked on the grates.

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Servings and Ingredients

Serves 8
1medium yellow summer squash, halved lengthwise and sliced 1/4-inch thick
3medium Roma tomatoes, sliced lengthwise into 1/4-inch slices
½medium red onion, cut into 3/4-inch wedges
4 tbsp.Gustare Vita olive oil, divided
1 ½ tsp.Hy-Vee kosher salt, divided
¾ lbs.Hy-Vee True Chicken breast tenders
2(6.5-oz. each) pkg. Hy-Vee pizza crust mix
c.Hy-Vee all-purpose flour
1 water
6 tbsp.Gustare Vita pesto, divided
1 c.Hy-Vee shredded Italian blend cheese
1 tsp.Hy-Vee lemon pepper seasoning
Fresh basil, for garnish

Things To Grab

  • Charcoal or gas grill
  • 2 large baking sheets
  • Meat thermometer
  • Large bowl
  • Saran wrap
  • Rolling pin


  1. Brush grill grates and a grill wok or vegetable grate with cooking oil.
  2. Preheat grill and wok for direct cooking over high heat.
  3. On a large baking sheet place summer squash, tomatoes and onion; coat with 1-1/2 tablespoons olive oil and season with 1 teaspoon kosher salt.
  4. On a separate baking sheet, place chicken and coat with 1/2 tablespoon olive oil and season with 1/2 teaspoon kosher salt.
  5. Decrease grill heat to medium-high.
  6. Grill chicken tenders for 8 to 10 minutes, turning once, until internal temperature reaches 165 degrees. Grill vegetables in wok about 8 minutes, stirring occasionally until tender and slightly charred.
  7. Meanwhile, in a large bowl stir together pizza crust mix, flour and water until combined. Turn out onto a lightly floured surface and knead until smooth, about 1 minute. Cover and let rest about 5 minutes. Divide dough in half. On lightly floured surface, roll out each half to roughly a 13-by-9-inch oval. Brush each side with 1/2 tablespoon olive oil and place on baking sheets.
  8. Transfer pizza dough to grill. Cook for 3 to 4 minutes or until underside is golden brown and charred. With a large spatula, turn dough. Working quickly, spread 3 tablespoons pesto over each oval almost to edge. Arrange grilled vegetables and chicken over pesto. Top with cheese and lemon pepper seasoning. Grill until underside is golden and charred, about 3 minutes, or until cheese is melted. Garnish with basil, if desired.

Nutrition facts


390 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 35mg
  • Sodium: 970mg
  • Total Carbohydrates: 40g
  • Protein: 20g

Daily Values

Vitamin A 6%
Vitamin C 15%
Iron 15%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Spring 2014