Grilled 4 Cheese Chicken Pizza with Whole Wheat Crust

Ain't it beautiful. A modification of one of my oven recipes and a home run on the grill.

So I did my usual research and really didn't come up with any great inspiration. But I did learn a few pointer which I'll cover in a little while. But first what I wanted.

• Some whole wheat in the crust
• Not hard nor complicated (my instructions look a lot worse than it is)
• Adaptable to any topping so I could do our 4 cheese chicken thing.

 So what did I learn from all the recipe reading and searching?

• The timing. Basically 3-5 minutes per side
• Cooking one side first then flipping and applying toppings.
• Apply topping with cheese on bottom then sauce if you're using any
• Then other toppings and be sure to precook anything that needs to be cooked and preheat them when the time arrives for applying them (like the chicken)
• Keep it thin. The bottom will burn before the top is done if it is thick.

Results: 9.0 Taste and texture 9.5 Ease 8.5

Notes: My instructions go into great detail since I found other posts really lacking in that regard. A little more water might make the crust a little lighter but I wanted the dough dry and not sticky that made the dough easy to handle. But this is NOT hard and is almost fool proof.

Tools: Cleaned and oiled gas grill. Pizza peal is great here but a cookie sheet or large chopping board would do.

Ingredients:

Crust
1 1/2 cups AP flour
1/2 cup whole wheat flour
1 pack instant yeast
1 t sugar
1 t salt
3/4 cup water 110 to 115 degrees
1 T olive oil
Corn meal

Topping
2 T Butter
2 t garlic powder
2 cups precooked and cubed chicken
2 roma tomatoes
1/2 medium red onion
1/2 cup grated Parmesan
3/4 cup each of feta, mozzarella and white cheddar

Instructions:

1) In an one cup measuring cup, place 3/4 cup very warm water. Check temp with thermometer. You want 110 plus or minus 5 degrees. Add 1 t sugar and 1 pack of instant yeast and mix well.

2) Mix all remainder dry ingredients for crust in a large mixing bowl and mix well.

3) Add oil and yeast mixture. Mix well and "knead" by hand in the bowl to incorporate all the dry. This may take several minutes. The dough will be dry and stiff. Take dough out of bowl and form ball. Add a little oil  to coat the bowl, replace the dough ball and rotate to coat with oil. Cover and let rise 30-40 minutes.
4) Preheat gas grill on medium. Clean and oil grates well.
5) Measure cheeses into bowls. Measure chicken into covered bowl to microwave when need. Measure butter and garlic powder into covered bowl to microwave when need.

6) Clean and cut tomatoes and red onion into 1/4 inch slices. Separate onion into individual rings.

7) After dough is nearly doubled, cover a surface with corn meal and spread dough into an approximately 1/4 inch thick 12 inch circle. I did mine on a wooden pizza peal (a cookie sheet or large cutting board would work well) and needed a rolling pin to work dough well. Lift edges and spread more corn meal so dough will slide well.

8) Place dough on grill. Until bottom is showing grill marks and a little browning. 3-5 minutes depending on your grill.
9) While #8, microwave chicken on high for 2 minutes and then butter/garlic for about 20 seconds until melted. Mix well.
10) Remove crust from grill, brush top with oil and flip.

11) Now working rapidly. Brush butter/garlic mixture on crust. Now add Parmesan cheese followed by other cheeses. Then tomato, onion and chicken in that order.

12) Place back on grill and grill for about 5 minutes until cheeses are melted, tomatoes softened and bottom well browned and edges very dark brown.

Grilled 4 Cheese Chicken Pizza with Whole Wheat Crust

by DrDan at 101 Cooking For Two July 1, 2010

Ain't it beautiful. A modification of one of my oven recipes and a home run on the grill. So I did my usual research and really didn't come up with any great inspiration. But I did learn a few pointer which I'll cover in a little while. But first what I wanted. * Some whole wheat in the crust * Not hard nor complicated (my instructions look a lot worse than it is) * Adaptable to any topping so I could do our 4 cheese chicken thing. So what did I learn from all the recipe reading and searching? * The timing. Basically 3-5 minutes per side * Cooking one side first then flipping and applying toppings. * Apply topping with cheese on bottom then sauce if you're using any * Then other toppings and be sure to precook anything that needs to be cooked and preheat them when the time arrives for applying them (like the chicken) * Keep it thin. The bottom will burn before the top is done if it is thick.

Ingredients

Crust1 1/2 cups AP flour1/2 cup whole wheat flour1 pack instant yeast1 t sugar1 t salt3/4 cup water 110 to 115 degrees1 T olive oil Corn meal Topping2 T Butter2 t garlic powder2 cups precooked and cubed chicken2 roma tomatoes1/2 medium red onion1/2 cup grated Parmesan3/4 cup feta3/4 cup mozzarella3/4 cup white cheddar

Instructions

1) In an one cup measuring cup, place 3/4 cup very warm water. Check temp with thermometer. You want 110 plus or minus 5 degrees. Add 1 t sugar and 1 pack of instant yeast and mix well.2) Mix all remainder dry ingredients for crust in a large mixing bowl and mix well.3) Add oil and yeast mixture. Mix well and "knead" by hand in the bowl to incorporate all the dry. This may take several minutes. The dough will be dry and stiff. Take dough out of bowl and form ball. Add a little oil to coat the bowl, replace the dough ball and rotate to coat with oil. Cover and let rise 30-40 minutes.4) Preheat gas grill on medium. Clean and oil grates well.5) Measure cheeses into bowls. Measure chicken into covered bowl to microwave when need. Measure butter and garlic powder into covered bowl to microwave when need.6) Clean and cut tomatoes and red onion into 1/4 inch slices. Separate onion into individual rings. 7) After dough is nearly doubled, cover a surface with corn meal and spread dough into an approximately 1/4 inch thick 12 inch circle. I did mine on a wooden pizza peal (a cookie sheet or large cutting board would work well) and needed a rolling pin to work dough well. Lift edges and spread more corn meal so dough will slide well.8) Place dough on grill. Until bottom is showing grill marks and a little browning. 3-5 minutes depending on your grill.9) While #8, microwave chicken on high for 2 minutes and then butter/garlic for about 20 seconds until melted. Mix well.10) Remove crust from grill, brush top with oil and flip.11) Now working rapidly. Brush butter/garlic mixture on crust. Now add Parmesan cheese followed by other cheeses. Then tomato, onion and chicken in that order.12) Place back on grill and grill for about 5 minutes until cheeses are melted, tomatoes softened and bottom well browned and edges very dark brown.

Details

Prep time: 1 hour Cook time: 10 mins Total time: 1 hour 15 mins Yield: 8 servings

Updated

April 26, 2011