Grilled Chicken Pizza With Mozzarella And Roasted Garlic Recipes

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

Steps:

• Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
• Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
• Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. (Trader Joe's pizza dough requires 30 minutes sitting at room temperature, so I usually do that first).
• Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven (put it on a baking sheet if you're worried about leaking). Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare it for baking the pizza.
• Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, 1/2 teaspoon kosher salt, and pepper. Mix well.
• If using chicken, heat the outdoor grill or an indoor grill pan on medium-high. Rub the chicken with 1 tablespoon olive oil and sprinkle with salt and pepper. Cook, flipping occasionally, until cooked through (we always check the internal temperature, which should register 165 degrees Fahrenheit). Set aside to cool. Once cool, cut into chunks.
• Stretch the pizza crust into a large (approx. 14-inch) round and place on greased cookie sheet or a pizza stone. If creating one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches or so, and place each on an olive-oil-greased cookie sheet.
• Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible (but it doesn't have to be perfect!) Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks if using (you may only want to use half of the chicken if you're making two smaller pizzas). Scatter mozzarella cheese over the top(s).
• Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.
• Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.
• Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.

Steps:

• To Make The Dough (The following directions are for those of you who don't have a bread maker) (If you do have a bread maker follow its directions using the ingredients listed):.
• Preheat the oven to the lowest setting possible- only warm. Dissolve the yeast in the water and set aside for approx 5 minutes. Do not use water that is hotter than 120 degrees F because it will kill your yeast. Use hot sink water. In about five minutes there will be a little froth on the bowl of yeast. This shows that it is working. (Note: Check the expiration date on your yeast before you use it).
• Get out a big mixing bowl, and add your flour, salt, and sugar. Mix well and make a little well in the center. Slowly add your yeast water mix in the well and mix in the flour with a spoon. Mix well. The dough will be sticky. Do not over mix- this will ruin your dough. Make a dough ball and leave in the bowl.
• Get out 2 sheets of foil and lay them out on your counter. Sprinkle a little flour on the foil, and then place your dough ball in the center. Lightly oil your hands and then start kneading for a couple minutes.
• Get out another bowl and lightly oil the bowl just to coat. Place your dough ball in the bowl and turn once to coat the dough with the oil. Secure airtight with plastic wrap. Place in the oven just to warm.
• Let sit for 2 hours in the oven to rise. A warm oven is extremely important. Room temperature will not rise your dough properly.
• After 2 hours punch the dough down and separate it into two pieces. Form 2 nice balls. (If you are not making the pizza this same day than you can stick it in the refrigerator covered and sealed for only 1 day. ) (Then let it rise when you are ready to make it in a warm oven for 2 hours).
• If you are making it the same day than place one ball back in the same bowl, and get out another bowl and lightly coat it with olive oil. Seal both very well with plastic wrap- air tight. Place back in the oven to warm for another 1 1/2 hours.
• After your time has passed- than you take your dough balls and roll them one by one into a 9 inch pizza. 1/2 inch thick.
• Heat your oven to 350.
• At this point you are ready to dress your pizza. The original recipe calls for you to bake your pizza on a pizza stone. If you decide to use a pizza stone you need to heat it in the oven for one hour to get nice and hot before use.
• Roasted Garlic Paste.
• First preheat the oven to 325 degrees F.
• In a small bowl add the garlic with the olive oil and mix well. Spread on the bottom of a baking pan and roast approx 30 minutes until browned. After the time has passed stir the garlic well and cook another 12 minutes. Let this cool to the touch and add it to a food processor along with the water and mix till it looks like a fine peanut butter. This makes about 1/4 cup.
• Garlic Shallot Butter with Lemon.
• Turn your burner on medium and add your 1 Tablespoon of butter to the pan. Next add the minced garlic, thyme, and minced shallots. Continue to cook till the onions start to turn brown. Turn your burner to high heat, and add the sprinkle of white pepper, fresh lemon juice, chicken cube, and wine. Continue to stir , and cook until the mixture is reduced. Once it is reduced add your remainder 2 Tablespoons of butter, and keep on low until your pizza is ready. If you are making this pizza later- than place in an airtight container and keep refrigerated until ready to use.
• Assembling your pizza.
• Now is the easy part. All we do is assemble the pizza.
• Your oven needs to be preheating now if it is not already. Your dough should be rolled out and ready for the topping.
• First place a thin layer of the garlic paste on your 9 inch pizza. Sprinkle your mozzarella cheese on the pizza. Then with a slotted spoon, scoop your onions on the pizza.
• Next you want to add your shredded chicken to the pizza, Romano cheese, and sprinkle parsley on the pizza. Place your pizza in the middle rack of the oven.( If you are using the pizza stone, you want to transfer the pizza over to the warm stone to bake).
• You want to bake the pizza till the crust is crisp and the cheese is melted. This takes approx 8 minutes.
• Repeat the same steps for the second pizza.
• Variations of Pizza.
• With your Homemade pizza crust- you can make many different pizza's.
• The recipe for the California Garlic paste is above. Any other pizza that you decide to make whether it be the pepperoni and cheese, or the sausage and mushroom- spread a layer of this paste over the bottom of the crust before you put on your pizza sauce. It gives the pizza a phenomenal taste.
• I will note- we do make several pizza's and freeze them. You want to bake the prepared pizza just for a couple minutes to pre-cook it, not all the way. This way when you do cook it later- it will taste just like the original day you made them. If you make 9 inch pizza's a large freezer bag fits the pizza perfect.

Steps:

• preheat oven to 515.
• cut chicken into 1 x 1/2 inch strips, put aside in small bowl.
• add garlic, rosemary, and enough olive oil to cover, stir to coat evenly.
• cover with plastic, marinate at room temperature for 1 hour.
• roll out dough on cornmeal coated paddle, lightly brush with olive oil from marinade.
• sprinkle dough with 1/2 of mozzarella and parmesan.
• top with chicken pieces in a single layer, sprinkle with parsley.
• top with remaining cheese.
• bake 8-10 minutes.

Steps:

• Preheat the grill to 400°F (200°C).
• Place the garlic heads on a small sheet of aluminum foil. Drizzle 1½ tablespoons of olive oil over the garlic and season with ½ teaspoon salt and ½ teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35-40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.
• Meanwhile, season the chicken breast and thigh with the remaining 1½ teaspoons of salt, remaining 1½ teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.
• Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6-8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.
• Roll out the pizza dough to your desired shape, about ½ inch thick. Brush the remaining ¼ cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5-6 minutes, or until the bottom is lightly browned.
• Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5-6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.
• Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.
• Enjoy!