Thin-Crusted Pizzas with Yesterday’s Grilled Chicken

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by: Xeno






When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.




ingredients

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serves: 4

1 four-inch ball ready-made pizza dough

Extra virgin olive oil

2 cups good-quality tomato sauce

4 grilled chicken breasts, thinly sliced

1 1/2-2 cups thinly sliced grilled bell peppers

1/2 cup sliced black olives

1/2 cup tightly packed fresh basil leaves, torn into small pieces

Nutrition Facts
Thin-Crusted Pizzas with Yesterday’s Grilled Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 495

  • Total Fat: 17.6 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 164.6 mg
  • Sodium: 316.1 mg
  • Total Carbs: 19.1 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 8.8 g
  • Protein: 61.5 g
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preparation

1.  Cut the dough into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Transfer the crusts from the cooking grate to the back of a baking sheet, with the grilled sides facing up.

2.  Spread about 1/2 cup of the sauce over each crust, leaving a 1/2-inch border around the edges. Arrange the chicken, peppers, olives, and basil over the sauce. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm.

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