Spatchcocked Chicken is not only fun to say it’s fun to make! But just what exactly does that mean? Spatchcocking, also known as the butterfly method, is simply the act of splitting a chicken or any game bird so that it lays flat on the […]
Tag: <span>grilling techiniques</span>
If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Pizza night gets a whole new meaning at our house during the summer. Put down that take out menu and fire up the grill! You don’t need a fancy pizza stone or even a pizza oven to create your very own outdoor pizzeria. There’s nothing like the smokey flavor of cooking over an open flame! Gourmet Pizza on the Grill takes a little practice, but once you master the technique you’ll be able to enjoy some of the best pizza you’ve ever eaten. Of course the variations are endless so it never gets boring! This chicken bacon alfredo version is one of our favorites!!!
Here’s all you’ll need: pizza dough, chicken, bacon, alfredo sauce, pizza cheese, olive oil and chives.
You’re going to want to cook your chicken ahead of time. And your bacon as well. Check out our No Mess Bacon technique here! You might as well slice up those chives too while we’re prepping. We want all of the topping ready to go because once we’re ready to grill, there’s no time to waste! This pizza cooks pretty quickly! Grilling the chicken is the way to go since we already have the grill fired up! Cut into bitesize pieces, sprinkle with the seasoning of your choice, and toss it in a grill basket. Easy as pie! Pizza pie!!
Now roll out the pizza dough. Our Pizza Dough With or Without A Bread Machine is the best! We use the whole recipe since we like super huge gigantic jumbo pizzas on the grill. But a store bought pizza dough will work just fine too! I love this recipe because you don’t really have to be neat. No need for a perfect pizza circle or even a crust for that matter. Just roll out the dough into a nice long oval shape that will fit your grill. I try to keep it to about a 1/2″ thickness.
Next brush 1-2 tablespoons of olive oil to cover the dough. This is the side that will go face down on the grill.
Heat your grill to medium low heat. Some grills cook super hot and some well, not so much, so you’re going to need to hone your grill master skills here a little. Close the lid and grill over low to medium heat for 3-6 minutes. Now it’s time to flip! You’ll know it’s ready when the crust starts to form bubbles. Or you can sneak a peak underneath and check the bottom. Don’t forget to brush the dough with olive oil before flipping. This helps to prevent it from sticking to the grill.
Ok so remember how I was talking about mastering the technique? Well here it is! The hardest part of the recipe….THE FLIP!!!! My hubby bought me this super cool, really fun pizza spatula this year and it really has been amazing. But up until now I’ve always used two spatulas that we have on hand. The trick is to insert one underneath towards the middle/right side, then basically steady it by placing the other one towards the middle/left side on top and then just turn it over. Really fast! A quick flip works best. Don’t think about it, just do it!!
But….if you love kitchen tools and gadgets then I do highly recommend getting one of these giant pizza spatulas!! And just like that we have a perfectly cooked pizza base. Now turn off the grill! Yep! You heard me right. Shut it down!!
We need some time to layer on those toppings! Start with the sauce. We used alfredo but ranch would be a great substitute as well. Spread it all over the dough. Leave a “crust” if you like…or don’t. You’re the pizza chef tonight!
Then layer on those toppings!! Start with some cheese, then pile on the chicken and bacon, and more cheese, and more chicken, and more bacon!!! For real, layer that stuff up. Finish it all off with a sprinkling of chives. These ones came straight from my garden! Turn the heat back on and grill, covered, over medium heat for 2-4 minutes, Now switch it back to low. Keep the lid closed and continue to cook on low until all the cheese is melted. Try your best not to peek!! We don’t wanna lose all that good heat. No cheating!!
Carefully remove the pizza from the grill and onto a cutting board. Cut into slices and enjoy!! OMG!!! Seriously writing this post is making me SO hungry!!!! Look at all that cheesy delicious Gourmet Pizza on the Grill goodness!! Pair with our Best Ever Bruschetta and oh my yum what a meal!!!
Gourmet Pizza on the Grill
- pizza dough
- 1 chicken breast, grilled
- 8 slices of bacon, cooked and crumbed
- 1/2 cup Alfredo sauce
- 3 cups pizza cheese
- 3 tablespoons fresh chives
- 1/4 cup olive oil
- Step 1 Grill chicken and cut into bitesize pieces. Cook and crumble bacon. Chop up the chives. Set aside.
- Step 2 Roll out the pizza dough into a large oval shape at 1/2″ thickness. Brush 1-2 tablespoons of olive oil to cover the dough. This is the side that will go face down on the grill.
- Step 3 Heat your grill to medium low heat. Close the lid and grill over low to medium heat for 3-6 minutes.
- Step 4 Once bubbles begin to form in the dough, brush with olive oil, and flip.
- Step 5 Shut off the grill. Spread with Alfredo sauce. Layer with cheese, chicken and bacon. Top with chives.
- Step 6 Turn the heat back on and grill over medium heat for 2-4 minutes with a closed lid. Switch to low heat and continue to grill until the cheese is melted and the bottom is browned. Keep the lid closed.
- Step 7 Remove from the grill, cut into slices and enjoy!
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