Archive for the ‘Pizza’ Category

West Coast Grilled Chicken Pizza

May 13, 2008

Grilling Pizza

So we have this fancy new grill that we bought in honor of finally living in a place with a backyard and we’ve been using it A LOT lately. One of the things I was dying to try was Grilled Pizza and when I saw this recipe for West Coast Grilled Vegetable pizza on Good Thymes & Good Food I knew it would be a winner with just a few minor tweaks for our tastes. Mainly, by tweaks I just mean adding some chicken to the pizza because we are serial meat eaters and I just really didn’t know what my husband would say if I served him a salad on top of a pizza and nothing else for dinner. This pizza ended up being a HUGE hit for both me and the hubs though! He probably sang the praises of the dinner about 15 times that night. The flavors are just so good and it’s the PERFECT summer dinner because it’s nice an light and you don’t have to heat up your oven! This one will be in our regular rotation for SURE this summer.

Grilled Pizza

West Coast Grilled Chicken Pizza

Adapted from: Good Thymes and Good Food and originally from Everyday Food


  • 3 tablespoons olive oil
  • All-purpose flour, for shaping dough
  • 1 pound store-bought pizza dough, fresh, or thawed if frozen
  • 2 plum tomatoes, thinly sliced crosswise
  • 2 scallions, white and green parts separated, thinly sliced
  • 1 log (5 ounces) soft goat cheese, crumbled (I also sprinkled a little mozzarella on the pizzas)
  • Coarse salt and ground pepper
  • 1 bag (5 ounces) baby spinach
  • 1 avocado, halved, pitted, peeled, and diced
  • 2 tablespoons red-wine vinegar

(I also sprinkled Mrs. Dash on two chicken breasts and grilled them up before putting the pizza dough on the grill. Then as the pizzas grilled I cut up the chicken and added it to the toppings.)


1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.

3. Scatter crusts with tomatoes, scallion whites, and cheese (and chicken, if desired); season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.

4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.