Welcome to #BBQWeek! Nice weather has finally arrived in New England, and it's been so great to be able to get outside and grill. I've been making grilled pizza for a few years now, and there are so many ways that can switch it up! I buy premade dough from the local place or grocery store, but you definitely can make your own if you like. The key is to oil the grill grates well, and to have all of your toppings ready to go.
This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
For today's version, I had some great sponsor products to work with. I cut boneless, skinless chicken breast into strips and then dusted them with Adam's Burgers Fries & More seasoning. I rubbed the grates down with olive oil, and then heated it to high on one side. I added the chicken and turned it down to medium.
I cooked the chicken until it was no longer pink and the juices ran clear. While it was cooking, I tossed the beautiful Michigan Asparaus spears with a little olive oil and heated the other side of the grill to medium high. I grilled them until they were soft and the tips were a little bit crunchy, just how I like them! Once both were done, I cut them into bite sized pieces and set them aside.
I cranked up the heat on both sides of the grill to high, cleaned it with a grill brush, and then oiled the grates. My dough was warmed up and very pliable. Rather than dusting my hands with flour to keep it from sticking, I used a teaspoon of olive oil. I divided the dough into 2 parts, and stretched each into a freeform shape, carefully laying each piece down on the grill. I turned the heat down to medium, and grilled the first side, rotating it once, until it was golden brown. The time will really depend on how thin you've stretched the dough.
Once the first side is cooked, flip it over and apply your toppings. I used Not Ketchup's Tangerine Hatch Chile as the sauce base, sprinkled it with some shredded mozzarella, then topped it with the grilled chicken and asparagus. Close the lid and cook until the bottom crust is browned and crispy, and the cheese is melted. Again, this will vary based on how thick your dough was and how high you've piled the toppings. Move to a cutting board, slice and enjoy!
I loved how all of the flavors worked together. Each component was great on it's own, but together, wow! Beautiful crispy dough that was chewy on the inside, a sweet and spicy citrus sauce, along with the freshness of the asparagus and perfectly seasoned chicken. It's one of my favorite meals to come off my grill, and I definitely will be making it again!
Thank you so much to Ellen from Family Around the Table for hosting #BBQWeek and to all the other #FestiveFoodies for sharing their recipes. I'm so excited to see what everyone else is making. Huge thanks also to our sponsors, Not Ketchup, Michigan Asparagus and Adams Extracts!
Chicken and Asparagus Grilled Pizza
- 1lb boneless skinless chicken breast, cut in strips.
- 2 to 3t Adams Burgers Fries & More Seasoning
- Large bunch Michigan asparagus
- Olive oil
- 1/4 to 1/2c Not Ketchup Tangerine Hatch Chile sauce
- 1 cup shredded mozzarella cheese
- 16oz pizza dough, store bought or make your own
- Heat grill to high and make sure that it is very, very clean. Lightly oil grates. Season chicken with Adam's Burgers Fries & More to taste. Place it on the grill and reduce heat to medium. Cook until no longer pink and juices run clear, approximately 5 to 8 minutes.
- While the chicken is cooking, toss the Michigan asparagus with oil, and place it on the grill. Turn and cook until the spears are soft, and the tips are a little bit crunchy. Remove chicken and asparagus when done and cut them into bite sized pieces, set aside.
- Heat the grill to high, and clean it to prevent the dough from sticking, and oil the grates again. Rub a drizzle of olive oil onto your hands to make the dough easier to work with. Divide the dough in half and stretch it gently into whatever shape you like. Lightly place it on the grill. Reduce heat to medium. Cook until golden brown on one side, rotating it as necessary.
- Flip the dough over, top with Not Ketchup Tangerine Hatch Chile sauce, cheese, chicken and aparagus. Close the lid and cook until the bottom of the crust is golden brown and the cheese is melted on top. Remove to cutting board, slice and enjoy!
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.