Grilled Chicken Pesto Pizza
From Publix Apron's Cooking School Chef Rob Citto
2 boneless, skinless chicken breast halves, about 6-8 ounces each
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
Flour, for rolling surface
2 (8 ounce) pizza dough
½ cup basil pesto
12 ounces sliced buffalo mozzarella cheese
½ cup freshly grated Parmesan cheese
(Makes 2 (10–12) inch pizzas)
Preheat a grill or grill pan on high heat. Preheat oven with pizza stones inside to 400˚F. Brush chicken breast on both sides with olive oil and season with salt and pepper. Grill chicken until it has reached an internal temperature of 165ºF. Remove from grill, cool and slice.
On a lightly floured surface, roll pizza dough into 2 small pizzas, each about ⅛-inch thick and 10-12 inches round. Place on a cornmeal dusted pizza peel.
Spoon half of the pesto on each pizza, spreading it to the edges. On top of each pizza, place half of the chicken and cheese. Slide each pizza onto a pizza stone and cook about 8-10 minutes.
Remove the cooked pizza from the stone and place onto a wire rack.
Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper.