Grilled Chicken and Garlic Five Cheese White Pizza

Lunch
Dinner

My Thoughts

This quick and flavorful white pizza is one of the easiest pizzas you will ever make! You don't even have to make a sauce! Made with store-bought dough, a blend of mozzarella, provolone, asiago, Romano and Parmesan, this pizza is super simple to make and will definitely make it into your weeknight dinner rotation. 

The How To Do It

  1. Pre-heat the grill to 400° - 5000 F. Make sure that you have two heat zones. One for direct/high heat and one for indirect cooking. If you're using a charcoal grill, make sure your coals are raked to one side. If you're using a gas grill, crank up the burners on one side and leave the others off.
  2. While you're pre-heating the grill, go ahead and pre-heat your oven to 425° F. I use the oven to make this pizza because I burn the crust on the grill every time.
  3. While the grill is heating up, grate the provolone, asiago, Romano, and mozzarella using the larger holes on the grater for the provolone and the mozzarella and the next to smallest for the Romano and asiago (you can actually use the larger holes for all of them, but I find the smaller one easier).
  4. If you're using a charcoal grill, you're still probably going to be waiting for it to heat up so, coat the chicken breast with oil and season with salt, pepper, and granulated garlic.
  5. Once the grill is hot, sear the chicken breast on both sides over direct heat (directly over the hot coals, or active burners) until the chicken gets a nice golden crust on it. This usually takes about four minutes per side, but it can vary depending on just how hot your grill is and how close to the coals/burners the grate is.
  6. Once you have a nice sear on the outside of the chicken, move it as far away from the direct heat as you can, insert your meat thermometer (I always use a meat thermometer when cooking meat - ain't no shame in it) and set it to 165° - 170° F.
  7. Once it reaches the correct temperature, remove it from the grill and place it on your cutting board to rest until it is cool enough to slice into thin pieces. One note do not use the same cutting board to rest the chicken on that you prepared the chicken unless you want to make yourself and everyone else sick.
  8. While you're waiting for the chicken to finish cooking (usually takes about 5-10 minutes), spray the pizza pan with olive oil spray (canola or other sprays will work great too) and sprinkle a little salt on the pan. The doughs I buy tend to need a little salt and I like to get a little on the bottom since that's the first part your tongue touches.
  9. Stretch the dough out until it is almost to the edge of the pan. Now brush your dough with some of the beer (you can drink the rest) and sprinkle roughly half of the dried thyme, dried basil, and dried oregano onto the dough.
  10. Brush half the olive oil onto the dough. I keep my olive oil in a squeeze bottle and just drizzle it over the dough. I don't actually measure it out. Just make sure the entire dough has a light covering of the oil.
  11. Evenly sprinkle the grated cheese over the pizza.
  12. Now slice the chicken into thin slices and evenly distribute it around your pizza.
  13. Bake for 10 minutes and then rotate the pizza 180°. This is to make sure that it bakes evenly. My oven anyway tends to overcook the back and undercook the front.
  14. Once the pizza has finished baking, the cheese should be bubbling and starting to turn brown in places, drizzle the remaining olive oil over the pizza and sprinkle the remaining dried herbs over the pizza.

Ingredients

Grilled Chicken and Garlic Four Cheese White Pizza
1 lrg
chicken breast
*or 1 1/2 chicken breasts if they're smaller
1 dough
pizza dough
¼ cup
Romano cheese
¼ cup
mozzarella
¼ cup
asiago cheese
¼ cup
provolone
2 tbsp
freshly grated parmesan
2 tbsp
olive oil
1 tsp
dried thyme
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
kosher salt
1 tsp
black pepper
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