Grilled Chicken and Pimiento Pepper Pizza
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Grilled Chicken and Pimiento Pepper Pizza

Grilled Chicken and Pimiento Pepper Pizza

Serves 4 | Prep/Cook Time: 1 Hr
  • Calories 920
  • Protein 59g
  • Sodium 2950mg
  • Sat.Fat 21g
  • Sugar 8g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 920
% Daily Value*
Total Fat 48g 74 %
Saturated Fat 21g 105 %
Cholesterol 160g 53 %
Sodium 2950mg 123 %
Total Carbs 63g 21 %
Dietary Fiber 3g 12 %
Sugars 8g
Protein 59g
Vitamin A 25%
Vitamin C 20%
Calcium 90%
Iron 90%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 lb PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
Coupon
1 lb package refrigerated pizza dough
Coupon
2 1/2 tsp GOYA® Adobo All-Purpose Seasoning with Pepper, divided
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2 tsp ancho or regular chili powder
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6 large shallots, sliced
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3 tbsp GOYA® Extra Virgin Olive Oil, divided
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2 jars GOYA® Pimiento Peppers, drained well and cut into short strips
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2 cup fresh mozzarella, sliced
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1 1/2 cup shredded Manchego cheese
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3/4 cup fresh basil leaves, torn
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Instructions
1 On a floured cutting board, divide the pizza dough in half and shape into 2 balls. Cover with plastic wrap and let rest.
2 In a small bowl, mix together 2 teaspoons Adobo and chili powder. Sprinkle over both sides of chicken. Preheat an oiled grill or grill pan over medium-high heat. Place the chicken on the hot grill. Cover and grill, turning frequently, until browned on both sides and cooked through, about 5 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 170 degrees F. Remove the chicken to a cutting board, let rest for 2 to 3 minutes and then slice chicken into thin short strips. Take a 12-imch square of foil and skrunch up the sides to form a pan shape. Place the shallots in the pan and toss with 1 tablespoon olive oil. Grill the shallots until soft, about 5 minutes.
3 Meanwhile, coat two 12-inch squares of foil with olive oil. Place a dough ball on each square. Stretch each ball into a circle, about 10 inches in diameter. If dough resists, let it rest a few minutes and then continue to stretch. Brush the tops lightly with oil.
4 Using the foil, flip the dough onto the grill, grill pan or pizza stone and then peel off the foil. Cover and cook until bubbly on the top and grill marked on the bottom, about 2 minutes. Rotate and move the dough around for even browning if needed. Flip the crusts grilled side up and top with shallots, mozzarella, chicken, peppers and Manchego. Cover and cook until cheese is melted and bottom is browned, about 2 to 3 minutes, moving pizzas around to grill evenly if needed. Drizzle each with 1 tablespoon oil and season with the remaining ¼ teaspoon Adobo. Top with torn basil and serve.

TIP: You can also substitute grated Parmesan cheese for the Manchego

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Serves 4 https://www.perdue.com/recipeimages/pizza thumb.jpg https://www.perdue.com/recipeimages/pizza thumb.jpg

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