I love pizza and I didn’t think it could get any better than it already is. That is, until a friend introduced us to grilled pizza. It is so quick & easy, the flavors are more intense & each flavor is distinct. All around it is just a wonderful dish.
This is a chicken, bacon and cream cheese pizza with sweet onions, cherry tomatoes and black olives. Yum!
Pepe pizza dough is made in New York and can be found in the frozen section of Walmart for under $2 a dough ball which makes a 16″ pizza. We took the dough out of the freezer and sat it on the counter to thaw. Then you can roll it out, or just stretch it out with your hands. Afterwards, we brush on olive oil and sprinkle on some italian seasoning for flavor.
The grill needs to be really hot, but you don’t want direct heat under the pan. We set our pan up on some old bricks so the hot air could swirl all around the pizza as it cooks. You need to cook the dough by itself for about 5 minutes until it is firmed up & lightly browned. Otherwise, you will have some soggy pizza!
I precooked my meat so that all of my toppings were ready to go. We made 2 pizzas tonight–one with chicken & bacon and one with kielbasa. I browned these meats separately on the stove and added “Slap Ya Mama” seasoning to the chicken to add a little kick. I browned the bacon in the microwave until crisp. Those plastic bacon cookers are great!
The rest of the ingredients for the chicken/bacon pizza are cream cheese for the “sauce”, sauteed sweet vidalia onions, cherry tomatoes & black olives with mozzarella cheese on top. We used jarred pizza sauce for the kielbasa, with sauteed red, yellow & orange peppers and sauteed mushrooms. This was topped with a bag of “pizza” cheese.
You can melt your cream cheese in the microwave–just put it in a bowl and nuke it for about 30 seconds. It will spread easily on the hot crust, but you can add other ingredients to make the texture more smooth or just to add flavor. We have added sour cream, ranch dressing or alfredo sauce depending on what flavor we were looking for.
Then I added generous amounts of chicken and bacon. We like meat in this household!
I put onions on next and then covered the whole thing with shredded mozzarella cheese. Then I topped it with tomatoes & olives. And, back on the grill it goes. It will be grilled until the cheese is melted and it is browned. About 15 minutes more. So, while this cooks, I will get the next one ready.
For the next pizza, I put on prepared pizza sauce and sauteed kielbasa.
Then I added 3 kinds of peppers (red, yellow & orange) and a bit of the vidalia onion since I had some left over.
I topped it all with a mixed bag of “pizza cheese” and it went back on the grill.
Supper was wonderful! I hope you enjoy making this as much as we do. 🙂
You are only limited by your imagination on your toppings. I would like to take credit for the above two recipes, but I can’t. Special thanks goes out to Holland for teaching us how to make these 2 pizzas!