Best Grilled Chicken Asparagus White Pizza Recipes

GRILLED WHITE PIZZA

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes.
• Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top.
• (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.)

ASPARAGUS PIZZA

Steps:

• Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

PENNE WITH GRILLED CHICKEN, GORGONZOLA, ASPARAGUS AND CARAMELIZE

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in skillet over medium heat.
• Add onions and sugar; cook and stir 3-5 minutes or until onion is tender.
• Remove from heat and set aside.
• Drain and rinse pasta and place in large skillet.
• Add chicken, broth, asparagus, cream and garlic.
• Cook and stir 5 minutes or until sauce has thickened slightly.
• Add onions, cheese and basil.
• Cook 2 minutes or until heated through, stirring occasionally.
• Serve and enjoy!

GRILLED CHICKEN PIZZA WITH ALABAMA WHITE SAUCE

Steps:

• Mix together all the ingredients for the sauce until well combined; set aside.
• Preheat grill to 400 degrees F.
• Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over.
• Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
• Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!

CHICKEN BACON ASPARAGUS FLATBREAD PIZZA

Steps:

• Preheat oven to 350 degrees.
• Preparing Toppings:.
• Arrange bacon on a aluminum foil lined cookie sheet.
• Place each chicken breast between sheets of parchment paper and tenderize/flatten with a mallet or small sauce pan. Move chicken to a baking pan, drizzle each breast with 1 tbsp olive oil, coating both sides. Salt and pepper to your own taste or use a premixed seasoning.
• Place bacon and chicken in the oven. Bake bacon for 10-12 minutes or until crisp enough to crumble. Bake chicken for 25-30 minutes or until cooked through and no longer pink in the center.
• While the bacon and chicken bake, heat the remaining 2 tbsp olive oil in a skillet over medium high heat. Halve and slice the onion and mince the garlic. Add to the skillet once the oil has heated (shimmering). Cook onions and garlic until the onions have begun to turn translucent. Remove to a bowl.
• Chop the asparagus into 1 inch pieces, set aside. (You only need to use the top two inches, discard the rest).
• When the bacon is cooked, move to a paper towel for a minute or two to drain any excess grease. Crumble/break apart each piece and set aside.
• When the chicken is cooked, remove from oven and let rest for 5-10 minutes or until cool enough to handle. Move to a cutting board and slice into bite size pieces.
• Increase oven heat to 400.
• Assembling Pizza:.
• Place two flatbreads per cookie sheet. Coat with a thin layer of pizza sauce. Place 1/4 of the chicken, onion mixture, bacon and asparagus on each flatbread. Top each with 1/2 cup mozzarella cheese.
• Bake at 400 for 7-8 minutes or until the flatbread is crispy and the cheese melted.

GRILLED CHICKEN & ASPARAGUS WHITE PIZZA

Steps:

• 1. In a large bowl, stir together the yeast & warm water, add honey and set aside for 10 minutes.
• 2. Meanwhile in a glass measuring cup, combine the cold water, oil and salt. Add the cold water mixture to the yeast and stir in flour.
• 3. Knead the dough on a heavily floured board until smooth and elastic (about 8 minutes)
• 4. Put the dough in a lightly greased bowl and turn to coat. Let the dough rise, covered loosely with plastic food wrap in a warm, draft free place for 1 hour.
• 5. Preheat oven to 425 degrees.
• 6. While dough is rising, whisk together 2 Tbsp. flour and skim milk until perfectly smooth. Pour all ingredients for white sauce into small saucepan and heat over medium heat until cheese has melted and sauce is thickened. Remove from heat, salt to taste. Set aside.
• 7. Press your crust into a greased pizza pan.
• 8. Ladle and spread your white sauce onto pizza crust and sprinkle with 1/2 teaspoon minced garlic.
• 9. Top with a layer of grilled chicken, then a layer of mushrooms and asparagus.
• 10. Sprinkle with mozzarella cheese
• 11. Bake until crust and cheese are golden brown, usually 12-15 minutes.