Grilled Pizza With Sumer Vegetables
And Smoked Chicken
Make a grilled pizza just once, and you will fall in love with the ease and versatility of this easy dinner choice. Whether you have leftover baked chicken, a little bit of last night’s shredded bbq pork, or a surplus of garden vegetables, with a little imagination you can create a fabulous grilled pizza. Think outside the box to combine your favorite herbs, cheeses and fresh fruit into a one-of-a-kind grilled pizza.
Ingredients:
1 cup thinly sliced red onion, from 1 small onion
1 large garlic clove, finely chopped (1 1/2 teaspoon)
4 teaspoons evoo divided, plus more for greasing
12 ounces fresh prepared whole-wheat dough, at room temperature
8 ounces smoked chicken shredded
8 ounces low moisture smoked mozzarella cheese, shredded (about 2 cups)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh basil and
Red pepper flakes for topping
Directions:
Preheat grill to high (450°F to 500°F). Toss together zucchini, onion, corn, garlic, and 2 teaspoons of the oil in a large bowl. Arrange vegetables in a single layer in a metal grilling basket lightly coated with oil. Place basket on grill grate, and grill, uncovered, turning occasionally, until vegetables are charred, 4 to 6 minutes. Remove from grill. Cut corn kernels from cob; discard cob. Set aside vegetables.
Roll dough into a 14- x 10-inch oval on a lightly floured surface. Place on lightly oiled grates; grill over high heat, uncovered, until lightly browned, about 1 1/2 minutes. Flip over; brush top with remaining 2 teaspoons oil. Top with chicken; sprinkle with cheese, leaving a ½-inch border around dough edges. Arrange vegetables over pizza. Grill, uncovered, until cheese is melted, about 1 1/2 minutes. Remove from grill.
Sprinkle with salt and black pepper; top with basil and red pepper flakes.
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