Grilled Chicken and Veggie Pizza

Recipe

Main Dish
Grilled Chicken and Veggie Pizza

Primary Media

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

User Rating

3.5 out of 5 stars
Rate it:
14 ratings

Recipe Data

8
Servings
20min
Prep
50min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
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 c.hot 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

Directions

  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

Servings

390 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 6%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Spring 2014