Southwestern Chicken Grilled Pizza

by Beth on July 16, 2009

My husband I love grilling pizza because it’s quick, easy and the topping possibilities are endless. I first made this Southwestern Chicken Grilled Pizza when I was faced with leftover Tomatillo Salsa, Tequila Lime Chicken and lots of fresh cilantro.

Using tomatillo salsa in place of traditional tomato sauce gives this pizza a light, fresh taste. The flavors of the tangy, bright salsa, smokey chicken and mellow caramelized onions blend beautifully. The pizza is full of flavor, but not overly spicy, so it will appeal to a wide variety of palates.

Southwestern Chicken Grilled Pizza

Pizza dough
Corn meal
Olive oil
1/2 large sweet onion, sliced thin
1/4 – 1/2 cup tomatillo salsa (store-bought or homemade)
1 grilled chicken breast, chopped (I used Tequila Lime chicken)
1 cup shredded Mexican cheese
2-4 tbsp chopped, fresh cilantro

1. In a saute pan, heat olive oil over medium heat. Saute onions for 7-10 minutes or until soft and translucent.
1. Place pizza stone on cold grill. Preheat grill on high for about 10 minutes.
2. Meanwhile, stretch your dough by hand or roll it out on a lightly floured surface.
3. Sprinkle pizza peel liberally with cornmeal. Place stretched dough on top of cornmeal-covered peel.
4. Spread tomatillo salsa over the dough.
5. Distribute chopped chicken and sauteed onions evenly over the salsa.
6. Top with shredded cheese.
7. Reduce grill heat to medium-high. Slide prepared pizza onto preheated stone,close lid and grill for 8-10 minutes (for thin crust) until crust is golden and slightly crispy. Thicker crusts will require more time.
8. Remove pizza from stone and allow stone to cool on the grill.
9. Sprinkle chopped cilantro onto finished pizza.

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