★★★★★ | Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta

★★★★★ | Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Learn how to make Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta . MyRecipes has 70,000+ tested recipes and videos to help you be a better cook | #let'scooking

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings
Ingredients:
2 tablespoons extra virgin olive oil, divided, plus more for brushing
8 ounces sliced crimini mushrooms
1/2 cup chopped onion
1 cup shredded rotisserie chicken
2 tablespoons chicken stock
1/2 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons semolina flour or polenta
1 pound refrigerated prepared pizza dough, at room temperature
1/3 cup fresh prepared pesto
6 ounces shredded mozzarella cheese (about 1 1/2 cups)
2 plum tomatoes, thinly sliced
1/4 cup fresh basil, cut into thin strips
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Instructions:

• Preheat grill to medium-high heat (350° to 400°). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Add onion; sauté 4 minutes. Add chicken and chicken stock; cook 1 minute.
• In a small bowl, combine ricotta cheese, salt, and pepper.
• Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
• Brush grill grates with oil, and slide pizza dough onto grates. Brush top of dough with remaining 1 tablespoon oil. Grill 2 minutes or until grill marks appear. Reduce heat to medium-low; flip dough, and spread evenly with pesto, leaving a 3/4-inch border. Spread chicken mixture evenly over pesto. Top evenly with mozzarella and tomato slices, and dot with ricotta mixture. Grill, covered with grill lid, 5 to 7 minutes or until cheese melts. Remove pizza from grill, and top with basil. Serve immediately.


Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

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★★★★★ | Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta

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