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Yield: 2-4
SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:10
Inactive Time
00:40
Total Time
Ingredients & Directions
Directions
Grilled Chicken & Peach Pesto Pizza
2
Fresh peaches, pitted and sliced in half
1
Red onion, peeled and thinly sliced
1 tablespoon
Olive oil
1 lb
Springer Mountain Farms Boneless Skinless Chicken Breasts or Thighs
All purpose chicken rub or salt, pepper & garlic powder for seasoning chicken
2
Premade pizza crusts or pieces of flatbread
1 jar
Prepared pesto (or homemade if you prefer)
8 oz
Fresh mozzarella, sliced into 1/4" thick slices
Fresh basil leaves, cleaned & torn into pieces for garnish
Parmesan cheese, shredded or shaved, for garnishing
- Preheat grill to medium high.
- Brush the peach halves and onion slices with olive oil and place on the grill for a few minutes, turning as they start to brown and soften; set aside for pizza assembly.
- Season chicken pieces with your all purpose chicken rub or with just salt, pepper and garlic powder, and place them on grill directly over heat source, grilling on each side for about 4-5 minutes, until internal temperature reaches 165°F; remove from grill to cool slightly and then shred or slice for pizza topping.
- Place a pizza stone on the grill grate and allow to warm for about 10 minutes. (The pizza can be heated without the pizza stone, but just set up an indirect cooking zone when you go to preheat the grill so the crust doesn't burn!)
- Place premade pizza crust/flatbread on pizza stone and heat for about 2 minutes.
- Flip crust and spread desired amount of pesto sauce over warm crust. add slices of fresh mozzarella, peaches, onions and chicken, & cover grill to heat toppings, approximately 5-8 minutes.
- When cheese looks gooey and slightly melted, remove from grill, garnish with torn pieces of basil, drizzle with additional pesto and top with shredded or shaved parmesan cheese.
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Yield: 2-4
00:15
Prep
00:15
Cook
00:10
Inactive Time
00:40 Total Time
Ingredients
Directions
Grilled Chicken & Peach Pesto Pizza
2
Fresh peaches, pitted and sliced in half
1
Red onion, peeled and thinly sliced
1 tablespoon
Olive oil
1 lb
Springer Mountain Farms Boneless Skinless Chicken Breasts or Thighs
All purpose chicken rub or salt, pepper & garlic powder for seasoning chicken
2
Premade pizza crusts or pieces of flatbread
1 jar
Prepared pesto (or homemade if you prefer)
8 oz
Fresh mozzarella, sliced into 1/4" thick slices
Fresh basil leaves, cleaned & torn into pieces for garnish
Parmesan cheese, shredded or shaved, for garnishing
- Preheat grill to medium high.
- Brush the peach halves and onion slices with olive oil and place on the grill for a few minutes, turning as they start to brown and soften; set aside for pizza assembly.
- Season chicken pieces with your all purpose chicken rub or with just salt, pepper and garlic powder, and place them on grill directly over heat source, grilling on each side for about 4-5 minutes, until internal temperature reaches 165°F; remove from grill to cool slightly and then shred or slice for pizza topping.
- Place a pizza stone on the grill grate and allow to warm for about 10 minutes. (The pizza can be heated without the pizza stone, but just set up an indirect cooking zone when you go to preheat the grill so the crust doesn't burn!)
- Place premade pizza crust/flatbread on pizza stone and heat for about 2 minutes.
- Flip crust and spread desired amount of pesto sauce over warm crust. add slices of fresh mozzarella, peaches, onions and chicken, & cover grill to heat toppings, approximately 5-8 minutes.
- When cheese looks gooey and slightly melted, remove from grill, garnish with torn pieces of basil, drizzle with additional pesto and top with shredded or shaved parmesan cheese.
