Chicken pizza on the grill tastes almost as wonderful as the pizza you get served in Italy. If you haven't bought a pizza stone yet - run and buy it. You're going to love it. This recipe is suitable for 4 people.
Start with the bottoms:
This recipe provides 2 bases adapted to the pizza stone
6 dl type 00 mel
2 tablespoons olive oil
1 ts salt
1 teaspoon sugar
1/2 bag dry yeast
Ca. 2.5 dl sale
Knead everything well together. Make sure that the dough does not become too firm, but rather almost a little too wet (so that it can just be pressed out). Let it rise for a minimum of 1 hour. You can also make the dough the day before and let it rise slowly in the fridge. Divide the dough in half and press each bottom round and flat.
1 box of chopped tomatoes from Mutti
1 finely chopped onion
2 finely chopped cloves of garlic
1 bay leaf
1 tablespoon dried oregano
1/2 ts pepper
1 tablespoon dried basil
A few drops of tabasco
1 teaspoon crushed fennel
Mix everything in a saucepan. It must cook for a long time, preferably an hour or more.
Finely shred 3 chicken fillets and mix with 1/2 glass of pesto.
All the ingredients should be ready before grilling, because this goes fast when you first start.
The pizza stone must be in the grill during heating, otherwise it may crack. When the stone is hot, put the pizza base on and bake on one side (fine and golden), before lifting it out and turning it over. Add pizza sauce, grated cheese to taste, the chicken and a little bacon. Put the pizza back on the pizza stone in the grill and cook until it is perfectly underneath. Sprinkle with a little grated parmesan, arugula and basil before serving.
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