This grilled pesto pizza is a tasty mix of chicken, creamy mozzarella, and smooth ricotta, all resting on a crispy crust. It’s a fun way to enjoy pizza with a herby twist!
I love how easy it is to whip up and toss on the grill. Perfect for a sunny day—just fire up the grill and get ready for some cheesy goodness! 🍕
Key Ingredients & Substitutions
Pizza Dough: You can use store-bought dough for convenience, but homemade dough has a special touch. If you’re gluten-free, look for gluten-free pizza dough available in stores or try a cauliflower crust for a lighter option.
Pesto Sauce: Prepared pesto adds rich flavor, but you can make your own by blending fresh basil, garlic, pine nuts, parmesan, and olive oil. If you’re vegan, substitute with nutritional yeast instead of cheese in your homemade pesto.
Chicken: Shredded rotisserie chicken works great and saves time. You can also use leftover grilled or baked chicken. If you’re vegetarian, consider using grilled vegetables or marinated tofu instead for a hearty topping.
Cheeses: Mozzarella is perfect for that gooey texture, but you can mix in provolone or fontina for a twist. If you want to keep it light, use low-fat cheese or skip the ricotta altogether.
Cherry Tomatoes & Mushrooms: Fresh ingredients enhance flavor. If cherry tomatoes aren’t available, roma tomatoes cut into slices can work too. For a different taste, try adding roasted red peppers or spinach instead of mushrooms.
How Do I Grill the Perfect Pizza?
Grilling pizza can be tricky, but it’s super fun and adds a unique flavor! To get it just right, follow these steps:
- Preheat your grill with a lid, which helps maintain an even cooking temperature. If using a pizza stone, let it heat up too.
- When rolling out your dough, make it slightly larger than your stone or grill area. This way, it won’t easily fall off the edges.
- Brush one side of the dough with olive oil before placing it on the grill. This helps crisp up the crust and prevents sticking.
- Carefully flip the dough after about 5 minutes. Use tongs or a spatula to handle it safely.
- Once flipped, add your toppings quickly to avoid losing too much heat. Close the grill lid to melt the cheese thoroughly.
Don’t rush! If you keep an eye on the pizza, you’ll end up with a grilled masterpiece.
Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta
Ingredients You’ll Need:
For the Pizza:
- 1 pizza dough (store-bought or homemade)
- 1 cup prepared pesto sauce
- 1 cup cooked chicken breast, shredded
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1 cup cherry tomatoes, sliced
- 1 cup mushrooms, sliced
- Fresh basil leaves, for garnish
- Red pepper flakes, for garnish
- Olive oil, for brushing
- Salt and pepper to taste
How Much Time Will You Need?
This delicious grilled pesto pizza will take you about 10 minutes of prep time and about 15 minutes to grill. In total, you can have this tasty pizza ready in about 25 minutes! Perfect for a quick lunch or dinner.
Step-by-Step Instructions:
1. Prepping the Grill and Dough:
Start by preheating your grill to medium-high heat. If you have a pizza stone, place it on the grill now so it can heat up along with the grill. Next, roll out your pizza dough on a floured surface until it reaches your desired thickness. If possible, shape it to fit your grill or pizza stone for easier cooking.
2. Grilling the Dough:
Lightly brush one side of the pizza dough with olive oil. This will help prevent it from sticking to the grill. Carefully place the oiled side down on the preheated grill. Close the grill lid and let it cook for about 5 minutes. You want to see the bottom become golden and crisp.
3. Topping the Pizza:
Once the bottom of your pizza is golden, it’s time to flip it over. Use tongs or a spatula to turn the dough carefully. Now, spread the pesto sauce evenly over the grilled side. Next, add the shredded chicken, mozzarella cheese, dollops of ricotta cheese, sliced cherry tomatoes, and mushrooms all over the top. Don’t forget to season with a little salt and pepper!
4. Finishing Up:
Close the grill lid again and let your pizza cook for an additional 5 to 7 minutes. You’ll know it’s ready when the cheese is melted and bubbly. Once finished, carefully take the pizza off the grill. Garnish it with fresh basil leaves and sprinkle some red pepper flakes on top for a bit of kick if you’d like.
5. Serve and Enjoy:
Slice your grilled pesto pizza while it’s still hot and enjoy the delightful smoky flavors mixed with fresh, delicious toppings! Bon appétit!
Can I Use Store-Bought Pizza Dough?
Absolutely! Store-bought pizza dough is a great time-saver and comes in various flavors. Just follow the package instructions for rolling and cooking, and make sure to thaw it properly if frozen—usually in the fridge overnight or at room temperature for about 30 minutes before using.
What Can I Substitute for Pesto Sauce?
If you’re looking for a substitute for pesto, you can try using a store-bought or homemade spinach or arugula spread, hummus, or even a simple olive oil and garlic mixture. Just keep in mind that these alternatives will change the flavor profile slightly!
How to Store Leftover Pizza?
Leftover grilled pesto pizza can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 375°F (190°C) for about 10-15 minutes or until the cheese is bubbly. You can also use a skillet on low heat, covering it to melt the cheese evenly.
Can I Add Other Toppings to This Recipe?
Definitely! Feel free to customize your pizza with other toppings such as bell peppers, spinach, or olives. Just make sure that any additional vegetables are sliced thinly and pre-cooked if they require longer cooking times to ensure even cooking on the grill.
