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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    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
    1 medium yellow summer squash, halved lengthwise and sliced 1/4-inch thick
    3 medium Roma tomatoes, sliced lengthwise into 1/4-inch slices
    ½ medium 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
    ⅓ 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


    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