Grilled Chicken and Tomato Basil Bruschetta Pizza
15-20 mins Serves 6-8 personal pizzas This grilled chicken tomato basil bruschetta pizza is phenomenal! This pizza is a fresh and delicious change and the bruschetta is a wonderful new twist! #STARFineFoods Ingredients:Combine the honey, basil infused olive oil and yeast in the bowl of your mixer. Pour in the warm {100-110 degrees} and stir. Wait about 10 minutes for the yeast to proof and foam up.
Next add the flour and salt. Mix on low speed until a smooth dough forms. Knead the dough by hand on a lightly floured surface until no longer tacky. Place dough in a bowl that’s been lightly oiled with more of the basil infused olive oil, turn to coat and cover with a tea towel for 30-40 minutes. After the dough has risen, punch it down and form into 6 to 8 personal size pizzas.
Combine the chopped roma tomatoes with the parsley, basil, garlic, basil infused olive oil, STAR Balsamic Vinegar, a pinch or two of red pepper flakes, salt and black pepper. Toss together and refrigerate until ready to use.
Toss the chicken breasts in the STAR Garlic Olive Oil and seasoning salt. Place on a preheated grill {medium-high heat} and grill 6-8 minutes a side or until fully cooked. Let cool and then sliced into strips.
Stretch the dough out into 6 or 8 personal sized pizzas. Place two pizzas at a time on an inverted baking sheet that is lined with parchment paper. Top each pizza with sliced grilled chicken, red onion and sprinkle with mozzarella cheese and a little Parmesan over each.
Bake in a preheated 400 degree oven for 12-16 minutes or until the cheese has melted and the crust is golden brown.
Let cool for a few minutes before slicing and topping with a few spoonfuls of the tomato basil bruschetta.
Ingredients
- THE PIZZA CRUST
- 1-1/4 cups Warm water {100-110 degrees}
- 2 packets active dry yeast
- 1 Tbsp. honey
- 3 Tbsp. STAR Basil Infused Olive Oil
- 4 cups unbleached all-purpose flour, plus more for kneading
- 2 tsp. kosher salt
- THE BRUSCHETTA
- 6-8 roma tomatoes, seeded and diced
- 1/4 cup fresh Basil, sliced
- 1 Tbsp. fresh parsley, minced
- 3 Tbsp. STAR Basil Infused Olive Oil
- 2 tsp. STAR Balsamic Vinegar
- 2 good pinches kosher salt
- 1 good pinch ground black pepper
- 1 pinch red pepper flakes, or more to taste
- THE PIZZA
- 2 boneless skinless chicken breasts
- 2 tbsp STAR Roasted Garlic Oil
- 1 Tbsp. seasoning salt
- 1/2 red onion, sliced thin
- 3 cups grated mozzarella cheese
- 1/2 cup grated parmesan, divided
Instructions
Combine the honey, basil infused olive oil and yeast in the bowl of your mixer. Pour in the warm {100-110 degrees} and stir. Wait about 10 minutes for the yeast to proof and foam up.
Next add the flour and salt. Mix on low speed until a smooth dough forms. Knead the dough by hand on a lightly floured surface until no longer tacky. Place dough in a bowl that’s been lightly oiled with more of the basil infused olive oil, turn to coat and cover with a tea towel for 30-40 minutes. After the dough has risen, punch it down and form into 6 to 8 personal size pizzas.
Combine the chopped roma tomatoes with the parsley, basil, garlic, basil infused olive oil, STAR Balsamic Vinegar, a pinch or two of red pepper flakes, salt and black pepper. Toss together and refrigerate until ready to use.
Toss the chicken breasts in the STAR Garlic Olive Oil and seasoning salt. Place on a preheated grill {medium-high heat} and grill 6-8 minutes a side or until fully cooked. Let cool and then sliced into strips.
Stretch the dough out into 6 or 8 personal sized pizzas. Place two pizzas at a time on an inverted baking sheet that is lined with parchment paper. Top each pizza with sliced grilled chicken, red onion and sprinkle with mozzarella cheese and a little Parmesan over each.
Bake in a preheated 400 degree oven for 12-16 minutes or until the cheese has melted and the crust is golden brown.
Let cool for a few minutes before slicing and topping with a few spoonfuls of the tomato basil bruschetta.
Combine the honey, basil infused olive oil and yeast in the bowl of your mixer. Pour in the warm {100-110 degrees} and stir. Wait about 10 minutes for the yeast to proof and foam up.
Next add the flour and salt. Mix on low speed until a smooth dough forms. Knead the dough by hand on a lightly floured surface until no longer tacky. Place dough in a bowl that’s been lightly oiled with more of the basil infused olive oil, turn to coat and cover with a tea towel for 30-40 minutes. After the dough has risen, punch it down and form into 6 to 8 personal size pizzas.
Combine the chopped roma tomatoes with the parsley, basil, garlic, basil infused olive oil, STAR Balsamic Vinegar, a pinch or two of red pepper flakes, salt and black pepper. Toss together and refrigerate until ready to use.
Toss the chicken breasts in the STAR Garlic Olive Oil and seasoning salt. Place on a preheated grill {medium-high heat} and grill 6-8 minutes a side or until fully cooked. Let cool and then sliced into strips.
Stretch the dough out into 6 or 8 personal sized pizzas. Place two pizzas at a time on an inverted baking sheet that is lined with parchment paper. Top each pizza with sliced grilled chicken, red onion and sprinkle with mozzarella cheese and a little Parmesan over each.
Bake in a preheated 400 degree oven for 12-16 minutes or until the cheese has melted and the crust is golden brown.
Let cool for a few minutes before slicing and topping with a few spoonfuls of the tomato basil bruschetta.
Recipe developed by: http://www.simplyscratch.com
Prep Time: 45 mins
Cook Time: 15-20 mins
Total Time: 1 hr 30 mins
Serves: 6-8 personal pizzas
