This grilled pesto pizza is a tasty treat topped with chicken, gooey mozzarella, and creamy ricotta. Perfect for summer nights when you want something fresh and flavorful!
I love how easy it is to grill pizza. Just throw it on the grill, and in minutes, you have a mouthwatering meal. Bonus points for the delicious smell wafting through the air!
Key Ingredients & Substitutions
Pizza Dough: You can use store-bought dough for convenience, but homemade dough allows you to customize the flavor. If you’re gluten-free, gluten-free pizza dough works just as well, or you can use a cauliflower crust for a lighter option.
Pesto Sauce: Store-bought pesto is a great time-saver. If you want to go homemade, blend fresh basil, garlic, nuts, Parmesan cheese, and olive oil. In a pinch, you can substitute sun-dried tomato spread for a different yet tasty flavor.
Chicken: Rotisserie chicken is my go-to for this recipe; it’s already cooked and flavorful. Grilled chicken breast or even leftover chicken works well too. For a vegetarian option, consider adding grilled veggies or white beans.
Mozzarella & Ricotta: Fresh mozzarella gives the best melt experience. If you can’t find it, shredded mozzarella will work. For ricotta, cottage cheese can be used instead; just drain it for a smoother consistency.
Mushrooms & Tomatoes: Fresh sliced mushrooms add nice texture. If you don’t like them, bell peppers or spinach are great substitutes. Cherry tomatoes can be swapped for regular tomatoes for a sweeter touch.
Basil: Fresh basil adds vibrant flavor, but dried basil can work as a substitute. If fresh herbs are unavailable, try a sprinkle of Italian seasoning.
How Do I Grill Pizza Without Burning It?
Grilling pizza can be tricky, but with attention, you can avoid burning it. The key is the right grill temperature and timing. Start with preheating your grill to medium-high—a too-hot grill can char the crust quickly.
- Brush one side of the dough with olive oil to prevent sticking and burning.
- Place the dough on the oiled side down on the grill, then close the lid to trap heat for even cooking.
- Monitor closely, checking at 2-3 minutes. Look for a lightly charred bottom before flipping.
- After flipping, spread your toppings evenly so everything cooks and melts uniformly.
- Keep the lid closed while the cheese melts to maintain heat. Check after 5-7 minutes.
A great tip: If you find your crust is cooking too fast, move it to a cooler side of the grill. Enjoy your pizza without the worry of burning!
How to Make Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta
Ingredients You’ll Need:
For The Pizza:
- 1 pizza dough (store-bought or homemade)
- 1/2 cup pesto sauce
- 1 cup cooked chicken breast, shredded or sliced
- 1 cup fresh mozzarella cheese, sliced
- 1/2 cup ricotta cheese
- 1 cup sliced mushrooms
- 1 medium tomato, sliced
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious grilled pesto pizza will take about 15 minutes to prepare and 10 minutes to cook on the grill. In total, you’re looking at around 25 minutes from start to savoring your creation!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. If you’re using a pizza stone, place it on the grill now, so it heats up nicely while you prepare the pizza.
2. Prepare the Pizza Dough:
On a floured surface, roll out your pizza dough until it’s about 12 inches in diameter and your desired thickness. Don’t forget to make it flat!
3. Oil the Dough:
Lightly brush one side of the rolled-out pizza dough with olive oil. This will help it crisp up and prevent sticking to the grill.
4. Grill the Dough:
Carefully place the oiled side of the dough on the hot grill. Close the lid and let it grill for about 2-3 minutes, until the bottom is lightly charred. It’s okay to lift the lid to peek!
5. Add the Sauce and Toppings:
Once the bottom is grilled, flip the dough over. Spread the pesto sauce evenly over the grilled side. Then layer the shredded chicken on top, followed by the sliced mozzarella and dollops of ricotta cheese.
6. Finish Topping the Pizza:
Scatter the sliced mushrooms and tomato over everything. Don’t forget to sprinkle with salt, pepper, and red pepper flakes if you like a little heat!
7. Grill Until Cooked:
Close the lid of the grill and cook the pizza for another 5-7 minutes, or until the cheese is melted and bubbly and the crust is golden brown and cooked through. Yum!
8. Sprinkle and Serve:
Once your pizza is cooked, carefully remove it from the grill. Top with the chopped fresh basil, let it cool for a couple of minutes, then slice it up and serve warm. Enjoy every cheesy, tasty bite of your grilled pesto pizza!
Can I Use Homemade Pizza Dough Instead of Store-Bought?
Absolutely! Homemade pizza dough can taste even better and allows you to customize it. Just ensure it’s well-proofed for optimal flavor and texture. Follow your recipe for the dough and let it rest until doubled in size before rolling it out!
What Can I Substitute for Pesto Sauce?
If you don’t have pesto on hand, you can use a combination of olive oil, garlic, and fresh herbs like basil or spinach for a similar flavor. Alternatively, try a store-bought sundried tomato spread or even a simple tomato sauce for a different twist!
How Can I Store Leftover Pizza?
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or on a grill preheated to 375°F (190°C) until heated through—this helps preserve the crust’s texture!
Can I Add Other Vegetables to the Pizza?
Definitely! Feel free to add vegetables like bell peppers, spinach, or red onions to customize your pizza. Just ensure they’re sliced thinly for even cooking! You can also sauté harder vegetables before topping if you prefer a softer texture.
