Ingredients
Vegetable oil, for grill
2 (6-oz.) boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
2 tsp. McCormick Grill Mates Cracked Pepper and Garlic Seasoning, plus more for sprinkling
All-purpose flour, for dusting
1 lb. store-bought pizza dough, room temperature
2 1/2 c. shredded mozzarella cheese
1/2 tsp. dried basil
1/4 small red onion, very thinly sliced
1/2 c. fresh baby spinach
3 oz. crumbled goat cheese
Preparation
Step 1Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. Brush the chicken with some olive oil and season all over with seasoning. Add chicken to the grill, until just cooked through, about 6 minutes per side. Remove to a work surface and let cool slightly, then thinly slice the chicken.Step 2Meanwhile, cut the dough into two pieces and stretch each piece into a 12-inch circle on a lightly floured work surface or use a rolling pin to roll the dough into the circle. Lightly flour the back of a rimmed baking sheet or a pizza peel and transfer the pizza dough to the prepared surface.Step 3Slide the dough off of the baking sheet onto the grill grates. Close the lid and grill until golden on the bottom side, about 2 minutes. Flip the dough and brush the top with some olive oil, then remove the pizza crust from the grill and place back on the pizza peel or baking sheet, olive oil brushed side up.Step 4Divide 2 cups of the mozzarella over the top of each pizza. Sprinkle with dried basil. Scatter chicken, red onion, and spinach over the top of each pizza, then sprinkle with feta. Divide the remaining mozzarella over pizzas.Step 5Slide pizzas back onto the grill, cover, and cook until the cheese is melted about 2 to 3 minutes more. Remove from the grill to a work surface, sprinkle with more seasoning, slice, and serve.
Have you made this yet? Let us know how it went in the comments below!
