Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta

 

Yield:

Makes 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

Preparation

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 semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
4. 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.