{"id":200,"date":"2014-05-31T19:44:38","date_gmt":"2014-06-01T00:44:38","guid":{"rendered":"http:\/\/promincproductions.com\/blog\/?p=200"},"modified":"2015-07-04T18:59:39","modified_gmt":"2015-07-04T12:59:39","slug":"grilled-chicken-alfredo-pizza-baked-grill","status":"publish","type":"post","link":"https:\/\/promincproductions.com\/blog\/grilled-chicken-alfredo-pizza-baked-grill\/","title":{"rendered":"Grilled Chicken Alfredo Pizza baked on the Grill"},"content":{"rendered":"<figure id=\"attachment_203\" aria-describedby=\"caption-attachment-203\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943.jpg\" data-lasso-id=\"106\" data-rel=\"lightbox-gallery-gi41l0Wa\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" class=\"size-medium wp-image-203\" src=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943-500x375.jpg\" alt=\"The pizza is all set to eat!  A nice crisp crust, lightly brown cheese, and an amazing taste!\" width=\"500\" height=\"375\" srcset=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943-500x375.jpg 500w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943-768x576.jpg 768w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943-1024x768.jpg 1024w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943-150x113.jpg 150w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943-600x450.jpg 600w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-203\" class=\"wp-caption-text\">The pizza is all set to eat! A nice crisp crust, lightly brown cheese, and an amazing taste!<\/figcaption><\/figure>\n<p>Makes your mouth water just thinking about it, doesn&#8217;t it?<\/p>\n<p>I&#8217;m not even going to try and come up with something fancy to say about it &#8211; the name says it all. \u00a0So let&#8217;s get right into the recipe.<\/p>\n<h2>Pizza Crust<\/h2>\n<p>I do have to give some credit to <a href=\"http:\/\/allrecipes.com\/recipe\/pizza-on-the-grill-i\/\" target=\"_blank\" data-lasso-id=\"107\" rel=\"noopener\">this recipe<\/a> for the inspiration on the crust. \u00a0Though I made a few slight adjustments to it, but the crust turned out great.<\/p>\n<pre><code><b>Ingredients<\/b>\r\n1 teaspoon active dry yeast\r\n1 cup warm water\r\n1 tablespoon white sugar\r\n2 teaspoons salt\r\n1 tablespoon olive oil\r\n3 to 3 1\/2 cups all-purpose flour\r\n<\/code><\/pre>\n<ul>\n<li>Run your metal stand mixer bowl through warm water. \u00a0This is both to clean it, but also to get the bowl to a warmer temp so as to give the yeast a warm environment to grow in.<\/li>\n<li>Pour the water into the bowl and dissolve in the yeast and sugar. \u00a0Let sit for 5-10 minutes to proof the yeast. \u00a0You&#8217;ll see the froth build in the yeast. \u00a0When it&#8217;s got a good thick head it&#8217;s good to go.<\/li>\n<li>Turn the stand mixer on low and mix in the salt, olive oil, and 3 cups of flour.<\/li>\n<li>Continue to mix until the dough pulls away from the sides of the bowl. \u00a0If after a few minutes the dough is still too wet and not pulling away, work some more flour in. \u00a0I typically do a 1\/4 cup at a time.<\/li>\n<li>You can continue to knead the dough ball in the mixer, but to be honest I say nothing beats a good ole fashioned hand kneading. \u00a0Put your dough onto a lightly floured surface and go to work kneading it. \u00a0Push it down, fold it over, and repeat over and over until your dough is smooth and elasticity. \u00a0The classic test of pushing your thumb into the dough ball and seeing if it bounces back will tell you when you are all set. \u00a0This should take 5-10 minutes of kneading.<\/li>\n<li>Lightly oil the inside of a bowl. \u00a0I typically use a plastic bowl as the material will maintain it&#8217;s temperature better. \u00a0Place your dough ball inside and cover with either plastic wrap or a towel. \u00a0Place the bowl in a warm non-drafty location.<\/li>\n<li>Let the dough rise for at least an hour. \u00a0You want your dough ball to at least double in size. \u00a0I&#8217;ll often times make this in the morning and leave it all day until I get home from work.<\/li>\n<\/ul>\n<h2>Building your pizza with yummy toppings!\u00a0<\/h2>\n<figure id=\"attachment_201\" aria-describedby=\"caption-attachment-201\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941.jpg\" data-lasso-id=\"108\" data-rel=\"lightbox-gallery-gi41l0Wa\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" class=\"size-medium wp-image-201\" src=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941-500x375.jpg\" alt=\"I used a pizza stone for this go around and the crust turned out great!\" width=\"500\" height=\"375\" srcset=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941-500x375.jpg 500w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941-768x576.jpg 768w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941-1024x768.jpg 1024w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941-150x113.jpg 150w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1941-600x450.jpg 600w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-201\" class=\"wp-caption-text\">I used a pizza stone for this go around and the crust turned out great!<\/figcaption><\/figure>\n<p>Really you can do whatever you like on your pizza. \u00a0I seem to have a natural talent for mixing ingredients that go well together (so others tell me), so to me that step is easy. \u00a0What I&#8217;m going to list here is what I did for this pizza, and let&#8217;s be honest &#8211; it was good! \u00a0And my wife, a pizza connoisseur, raves about this one!<\/p>\n<p>I will say that if and when I do this again, I&#8217;d actually add in red pepper and fresh spinach leaves. \u00a0I sadly didn&#8217;t have those on hand this day&#8230;.<\/p>\n<p>Also, for those of you that love to follow recipes to the T, you&#8217;re going to hate me for this one, but I don&#8217;t really measure things unless I&#8217;m baking &#8211; like the dough recipe. \u00a0That stuff is so &#8220;sciency&#8221; and that&#8217;s part of why I started this blog &#8211; so I would have a place to look up the ones that worked! \u00a0There are so many dough recipes with slight tweaks and methods&#8230;. but I digress. \u00a0What I&#8217;m trying to say is that I don&#8217;t really measure things all that often. \u00a0When you&#8217;re making a pizza, you&#8217;ll know when you have enough on it. \u00a0Use your gut feelings on this &#8211; after all, that&#8217;s where it&#8217;s going, so trust it when your making your meals. \u00a0It&#8217;s worked for me for YEARS!<\/p>\n<pre><code><b>Ingredients<\/b>\r\npizza dough - see the above recipe\r\n1 grilled chicken breast\r\nalfredo sauce (generally the pricer ones taste better...)\r\ngrape tomatoes - sliced\r\nred onion - grilled\r\ngarlic cloves (the more the better!) - grilled, then diced\r\ngreen onion with the chives - diced\r\nfennel seed\r\nitalian seasoning\r\nfreshly ground black peppercorn\r\npizza seasoning (I had it on my spice rack, so why not?)\r\nmozzarella cheese - I ended up using a whole bag\r\ngrated parmesan cheese (from the shaker jar)\r\nolive oil<\/code><\/pre>\n<ul>\n<li>Fire up the grill, get it nice and warm, and let&#8217;s start prepping the goods\n<ul>\n<li>Grill\u00a0the chicken breast. \u00a0I seasoned it with fresh ground black peppercorn, italian seasoning as well as a garlic and herb seasoning I had. \u00a0Season as you&#8217;d like.<\/li>\n<li>Carefully place\u00a0red onion slices on the grill to lightly cook them. \u00a0This knocks down the flavor a bit that many people dislike (and the resulting breath) and actually brings out the sweetness and flavor a bit. \u00a0This won&#8217;t take long to grill, so keep an eye on it. \u00a0If the edges start to char or dry out it&#8217;s time to take it off. \u00a0After taking the slices off the grill, cut each ring into half each way, leaving you with 4 pie shapes.<\/li>\n<li>Carefully put your peeled garlic cloves onto the grill. \u00a0Let them cook for about a minute on each side. \u00a0This will knock down the harsh flavor and really sweeten them up. \u00a0You could actually eat the clove as is after grilled and enjoy it! \u00a0:) \u00a0They become kind of squishy and gooey. \u00a0Yum. \u00a0Once cooked, dice the cloves.<\/li>\n<\/ul>\n<\/li>\n<li>Prep the dough\n<ul>\n<li>I&#8217;ve done this in the past where I put the pizza directly onto the grill grates. \u00a0That works out alright, but I do recall it being hard to keep the crust from burning while cooking the top just right. \u00a0It does give the crust a different flavor as it gets more of the grill char so to speak. \u00a0Feel free to experiment with that as you&#8217;d like.<\/li>\n<li>What I did this time was in a way an accident&#8230; \u00a0I decided to stretch my dough on my pizza stone and was then going to transfer it to the grill grates as mentioned above. \u00a0However&#8230; I didn&#8217;t flour the pizza stone first, and thus the dough didn&#8217;t want to come off of the stone nicely when transferring to the grill. \u00a0So I just left it on the stone and cooked it that way. \u00a0While the crust turned out awesome, I&#8217;ve read online that some say NOT to put a pizza stone on the grill as theirs has cracked in doing so. \u00a0I&#8217;m not sure how it&#8217;s all that different from using the stone in the oven though, so not sure what to take of that. \u00a0Thankfully mine cooked without any issues.<\/li>\n<li>But I have digressed again&#8230; \u00a0prepping the dough. \u00a0Stretch your dough into the circular flat pizza shape you want. \u00a0Work from the center pushing out, spinning, pushing out, etc. to make it round. \u00a0The dough will have a lot of elasticity, so keep working it, it&#8217;ll go eventually. \u00a0Working from the middle ensures you get a thin and even crust through out. \u00a0I wanted more of a traditional crust, so I rolled the edges back in a bit to raise them up. \u00a0If you desired a thin\u00a0crust you&#8217;d keep stretching, and possibly divide your dough ball before this point even as I think this recipe simply makes too much dough for a thin crust.<\/li>\n<\/ul>\n<\/li>\n<li>Topping the pizza\n<ul>\n<li>First the sauce &#8211; the beloved alfredo sauce! \u00a0Use a bit spoon, glob it on, and spread it around with the back of the spoon. \u00a0In my mind, you want the sauce thick enough that you can&#8217;t see the dough through it, but not so thick that there are puddles. \u00a0I want to taste the sauce but not let it overpower the other toppings.<\/li>\n<li>Next, season. \u00a0Evenly coat the pizza with the seasonings. \u00a0Freshly ground black pepper. \u00a0Italian seasoning. \u00a0Fennel seeds. \u00a0Pizza seasoning if you have it. \u00a0Feel free to experiment.\n<ul>\n<li>When it comes to seasonings, I feel most people are afraid to &#8220;put too much in&#8221;. \u00a0I&#8217;m on the other side of the fence &#8211; I put a generous portion into all of my recipes. \u00a0On the same note, you can over-power things with seasonings. \u00a0So how do you know when it&#8217;s right, especially when I don&#8217;t give you measurements? \u00a0Well part of why I don&#8217;t give measurements is everyone has different taste buds. \u00a0But experiment with your recipes. \u00a0Keep working a bit more in with every meal you make and you&#8217;ll find that &#8220;happy point&#8221;. \u00a0Remember how you seasoned and try to repeat the next time. \u00a0Seasonings are cheap, can change a good recipe to amazing with raves from your family, and should be used in most all of your cooking.<\/li>\n<\/ul>\n<\/li>\n<li>Now for some toppings. \u00a0Evenly spread out your red onions, green onion, and garlic. \u00a0This just adds to the seasoning layer, but these are fresh flavors! \u00a0Always so much better. \u00a0You could replace some of these with garlic powder and onion powder, but whenever you can do the real thing over a seasoning, do it!<\/li>\n<li>Cheese! \u00a0Who doesn&#8217;t love a healthy dosing of cheese on their pizza! \u00a0Spread the mozzarella around nice and even and thick.<\/li>\n<li>More toppings! \u00a0We save this layer of toppings for the top because it&#8217;ll make the pizza look fancier. \u00a0;) \u00a0Cut your grilled chicken breast into cubes and spread that around. \u00a0Also spread around the sliced grape tomatoes.\n<ul>\n<li>Bonus round &#8211; if you had red pepper, fresh spinach leaves, or mushrooms, now would be a great time to spread those around as well. \u00a0Though you could consider putting the spinach under the cheese layer (I know, I&#8217;m telling you too late) as well; that might prevent it from over-taking the pizza visually. \u00a0Either way works really. \u00a0It&#8217;ll get cooked down more on top&#8230;<\/li>\n<\/ul>\n<\/li>\n<li>Don&#8217;t forget the crust! \u00a0I brush the crust with a bit of olive oil, and then sprinkle parmesan cheese on it. \u00a0Then add\u00a0some italian seasoning as well. \u00a0The oil will help these toppings to adhere to the crust.<\/li>\n<\/ul>\n<\/li>\n<li>Cooking Time!\n<ul>\n<li>Your grill should still be cooking and warm at this point. \u00a0I&#8217;d suggest having it around 400\u00b0F. \u00a0This will ensure the top gets cooked enough, but won&#8217;t over cook the crust. \u00a0If you don&#8217;t have a thermometer on your grill, I&#8217;d shoot for a medium-high heat setting on your burners.<\/li>\n<li>Put your pizza on the grill.\n<ul>\n<li>If you&#8217;re using a pizza stone, place it right on the grill and you&#8217;re all set.<\/li>\n<li>If you&#8217;re going to try putting the pizza directly onto the grates, I&#8217;d suggest adjusting your flame a bit. \u00a0You&#8217;ll want to turn the burners directly under the pizza down to low and leave the outside burners on high. \u00a0This should keep the grill at the correct temperature, but not put too much heat just below your pizza and thus not over-cook the crust.<\/li>\n<\/ul>\n<\/li>\n<li>After about 12 minutes I&#8217;d take a peak and see how it&#8217;s coming along. \u00a0Let the cheese melt, the crust brown slightly, and hopefully get some browning on the cheese as well. \u00a0You know, it&#8217;ll look like a cooked pizza when its done. \u00a0:)<\/li>\n<\/ul>\n<\/li>\n<li>Best step of all &#8211; eat and enjoy!<\/li>\n<\/ul>\n<h2>Bonus &#8211; Garlic Cheese Bread<\/h2>\n<figure id=\"attachment_202\" aria-describedby=\"caption-attachment-202\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942.jpg\" data-lasso-id=\"109\" data-rel=\"lightbox-gallery-gi41l0Wa\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" class=\"size-medium wp-image-202\" src=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942-500x375.jpg\" alt=\"An appetizer round of garlic and green onion cheese bread using the same dough as the pizza crust.\" width=\"500\" height=\"375\" srcset=\"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942-500x375.jpg 500w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942-768x576.jpg 768w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942-1024x768.jpg 1024w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942-150x113.jpg 150w, https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1942-600x450.jpg 600w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-202\" class=\"wp-caption-text\">An appetizer round of garlic and green onion cheese bread using the same dough as the pizza crust.<\/figcaption><\/figure>\n<p>If you&#8217;re like me, you want more than one item on your plate and love the appetizer round! \u00a0With that said, I can&#8217;t go to a good pizzeria without getting an order of cheese bread to start off the meal. \u00a0And if the best pizzeria in town is my house, well then I had better live up to my expectations! \u00a0:)<\/p>\n<p>These are a simple add-on to the meal, and I used the same dough ball I made for the pizza. \u00a0The dough is actually more than you need for the pizza, so I took about 1\/3 of the dough ball to make the cheese bread.<\/p>\n<p>You could serve these with a side of red sauce for dipping. \u00a0Though I&#8217;m not going to lie, they taste so good by them selves that I&#8217;ll argue that the red sauce isn&#8217;t needed and will just distract from the flavor.<\/p>\n<pre><code><b>Ingredients<\/b>\r\npizza dough - see the above recipe\r\ngarlic cloves (the more the better!) - grilled, then diced\r\ngreen onion with the chives - diced\r\nbutter\r\nitalian seasoning\r\nCheese - mozzarella or an italian mix\r\n<\/code><\/pre>\n<ul>\n<li>The crust\n<ul>\n<li>Cut\u00a0a small portion of the dough ball\u00a0made for the pizza and roll into a ball. \u00a0Then flatten the dough balls into your cheese bread crusts. \u00a0Curl up the edges a bit to make a small &#8220;bowl&#8221; shape.<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"line-height: 1\">The toppings<\/span>\n<ul>\n<li>Butter the inside of the dough bowls.<\/li>\n<li>Prepare the the garlic cloves by grilling them (as explained in the pizza instructions) and dice it.<\/li>\n<li>Spread\u00a0the garlic, green onion, and italian seasoning on top of the butter.<\/li>\n<li>Top with a generous layer of cheese.<\/li>\n<\/ul>\n<\/li>\n<li>Cook on the grill\n<ul>\n<li>Heat up the grill to\u00a0400\u00b0F. \u00a0If you don&#8217;t have a thermometer on your grill, set the burners to medium-high heat.<\/li>\n<li>Place the cheese bread directly on the grill grates. \u00a0I&#8217;d suggest the top rack if you have the option.<\/li>\n<li>Cook for about 7-10 minutes. \u00a0The cheese should start to brown as well as the crust &#8211; they are all set to enjoy!<\/li>\n<\/ul>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Makes your mouth water just thinking about it, doesn&#8217;t it? I&#8217;m not even going to try and come [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":203,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[30,47,82],"tags":[],"class_list":["post-200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-home-made-food","category-home-made-pizza"],"jetpack_featured_media_url":"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2014\/05\/IMG_1943.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4BbcR-3e","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":6,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":214,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/200\/revisions\/214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/media\/203"}],"wp:attachment":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}