Grilled Ratatouille Chicken Pizza
1 hour
Serves: 12
Take everything to the grill on a hot summer day…grill the chicken and char-grill the veggies before par-baking store-bought pizza dough. Or use leftover chicken and quickly roast the vegetables in a super-hot oven before topping the dough. Switch up the veggies depending on what’s at your late summer farmstand or market..
Ingredients
- 2 to 3 (about 14 ounces) Just Bare Skinless Chicken Breasts
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper to taste
- 1 small eggplant, sliced
- 2 small red or yellow bell peppers, seeded, cut into quarters
- 1 medium zucchini, cut in half lengthwise
- 2 small red onions, cut into thick wedges
- 3 medium plum tomatoes, halved lengthwise
- Yellow cornmeal
- 1-1/2 pounds whole-grain pizza crust dough, divided in half
- 2 cups (8 ounces) shredded 6-cheese Italian blend
- 4 ounces crumbled goat cheese
- 1 tablespoon dried herbes de Provence
Instructions
- Heat grill to medium-high heat. Brush chicken and vegetables with oil; season with salt and pepper. Place on grill; cover and cook 10 to 15 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender and charred. Cook to internal temp of 165°F. Remove from grill and chop chicken and vegetables into smaller pieces. Set aside, with the cheeses and herbs, near the grill.
- Reduce grill heat to medium-low. Sprinkle a large flat baking sheet or pizza peel with cornmeal. Stretch and roll out one ball of pizza dough into a 12-inch round (it’s fine if it’s an irregular shape; allow the dough to rest for a few minutes if it keeps bouncing back.) Repeat with the remaining dough on another baking sheet.
- Lightly grease the grill rack or spray with nonstick grill spray. Slide both dough rounds directly onto grill rack. Grill about 4 minutes or until bottom of crusts is golden brown. Turn the crusts over using a baking sheet, pizza peel, or wide spatula.
- Top crusts evenly with vegetables, chicken, cheeses, and dried herbs. Cover the grill and cook 3 to 5 minutes or until cheese is melted and crust is a deep golden brown. Serve hot.