Monday, July 30, 2012

Grilled Chicken & Peach Pizza


I feel like this pizza is another one of those, "Huh?" meals. You know, the ones that just don't seem like they can possibly work, but seem just possible enough that you think they would probably taste pretty good. The photo isn't very good, but the pizza itself is quite delicious. The one thing I wish we had done differently is cook just a little longer so the cheese melted, but we were racing against the clock on this one. (Well, okay, there are more than a few things I'd do differently, but see those after the recipe.)

The whole pizza was really great. I loved the combination of flavors, and Hannah couldn't get enough! In fact, if you believe her, it's "nummy nummy nummy!" But really, don't take her word for it. Take mine: It's delicious! This pizza is basically just another excuse to use your peaches before they're gone. It's the perfect combination of sweet and savory. And really, who can say no to a peach?

Grilled Chicken & Peach Pizza
(Adapted from Alison Lublink)

4 dough rounds for individual pizzas
1/2 c. white sauce (use leftovers!)
1 peach, diced
1/2 lb. cooked chicken, diced
1 onion, sliced into half moons
A few shakes of paprika
Salt and pepper, to taste
1 c. shredded mozzarella
Parmesan cheese (optional)

Get your grill going over medium-high heat. Grill your dough on one side for approximately 5 minutes. Top the grilled side with your white sauce, followed by your peaches, chicken, onion, and season lightly with paprika, salt, and pepper. Top with mozzarella cheese.

Grill pizza for 5-10 minutes, until cheese is melted. Top with Parmesan cheese before serving.

Notes:

  • Clearly, I did not use diced peaches. I sliced the peach, and in retrospect, the peaches would pair a little better on the plate if they were roughly the same size as the chicken. 
  • Next time, I will probably saute the onions just a little before adding them to the pizzas. 
  • I make my own pizza dough, and it stands up really well on the grill. For grilling, I've found that smaller pizzas work better, as you have more control over the pizzas and can more easily maneuver them when you need to get them away from the heat. If you use some pre-made dough or flat breads, grilling before topping isn't really necessary, but the grill marks are nice.

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