How to Grill the Perfect Mediterranean Chicken Pizza

I have to admit that I grill all year long. Even in the snow I’m usually pulling out my grill for hamburgers and chicken. But there’s just something about the summer months that really make me appreciate the wonders of grilling. Perhaps it’s just that I don’t want to heat up my house with the stove or oven running. One of my favorite things to make on the grill is pizza. If I could build a pizza oven in my backyard I totally would. Perhaps that’s a project for another summer. Grilling a fresh, homemade pizza offers a similar result that you would receive from a brick pizza oven. It’s really quick and easy to do too! Here is my step-by-step guide to grilling the perfect pizza:

1.Get your grill really hot: You should aim for at least 550°F, maybe a little hotter when the lid is on. 2.Have your ingredients and toppings close by: Since this is going to be a quick process you don’t want to be running in and out of your house for the ingredients in the middle of the cooking process. Have everything you need ready to go next to your grill. 3.Prepare your dough: Your dough should already be stretched out into the thickness and shape of your choosing. Using thicker dough gives you a focaccia effect and thinner dough will give you a cracker-thin crust. Have the dough on a cutting board that you can easily slide off of and onto the grill. 4.Brush the dough with olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill. 96-9793 (2)

5.Grill one side of the pizza: Take the lid off the grill and slide the dough off of the cutting board and onto the grill, olive oil side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs or a large metal spatula to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get too burnt. 6.Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. You will need to top the pizza quickly. Spread on a thin layer of sauce or olive oil, some cheese, and toppings. But don’t overdo it on the toppings because the pizza won't cook well. 7.Finish cooking the pizza: Put the lid on and cook for 3 to 5 minutes. Keep an eye on the pizza to avoid a burnt crust and reduce the heat of the grill if needed. 8.Remove the finished pizza: Remove the lid and check the pizza to see if it’s done. The edges should be crispy and well done, and your cheese should all be melted. Use a spatula or tongs to pull the pizza onto a cutting board. Allow it to cool for a few minutes before cutting and serving. It might take you a few times to get the process right but you’ll be satisfied with the results when you do. Try your hand at a grilled pizza this weekend by trying out this recipe for Mediterranean Chicken Pizza. You might even want to save the chicken marinade recipe for a meal of its own! 

Mediterranean Chicken Pizza

Serves 8 | Finish in 55 minutes

This grilled pizza recipe can be prepared quickly and is the perfect alternative to a traditional summer cookout!


For the chicken:
1 teaspoon Instantly Fresh Garlic
1/2 lemon, juice and zest
2 tablespoons olive oil
1/2 teaspoon Instantly Fresh Oregano
1/4 teaspoon salt
1/4 teaspoon pepper 
1/2 pound chicken breast, pounded thin

For the Pizza:
1 pound fresh pizza dough
2 tablespoon olive oil
2 teaspoons Instantly Fresh Garlic
1/2 teaspoon Instantly Fresh Oregano
1 cup mozzarella, shredded


For the chicken: Mix all of the ingredients except the chicken in a shallow dish. Place the chicken into the dish, turning once, and let marinate in the fridge for 30 minutes. Grill the chicken over medium-high heat until cooked, about 3-6 minutes per side, before setting aside to rest for 5 minutes and slicing. For the pizza: Preheat your grill to high heat (400 degrees F). Shape the pizza dough into the desired form on a cutting board. Slide the dough onto the hot grill and cover for 2-3 minutes until the dough gets puffy. Turn the dough over, brush with the mixture of the olive oil, garlic and oregano, sprinkle on the cheeses, chicken and roasted red peppers. Close the lid of the grill and cook for an addition 2-3 minutes before rotating the pizza and cooking for an additional 1-2 minutes. Slice and serve the pizza with a side of OPA by Litehouse Kalamata Feta dressing.

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