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Kitchenwares - 20 / Mar / 2020

Its Pizza-Palooza! Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta

It may seem like a lot of steps but it's easy to make and tastes great! Gourmet pizza on a budget! Substitute any of the fresh veggies for frozen ones just squeeze out the moisture before cooking.

Its Pizza-Palooza! Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta
The KW Chronicles

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 flour 
  • 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
  • Pizza stone 

How to Make It

  1. 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
  2. In a small bowl, combine ricotta cheese, salt, and pepper.
  3. Sprinkle flour evenly over a large, rimless baking sheet or pizza stone. Place pizza dough on baking sheet or pizza stone, and pat into a 14-inch circle.
  4. Bake in oven at 375 for 20 minutes or until done

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