Pizza on the Grill - Rosemary Chicken & Potato Pizza

Never made a pizza on the grill? If not, you are missing out on one of the tastiest ways to make a pizza! Here’s a recipe for a grilled gourmet pizza that breaks all the rules – no pepperoni, tomato sauce, or oregano on this one!

I love pizza in all shapes and forms! Thick and thin crust - check. Pan, stuffed, and tavern (square cut) style – check. And that doesn’t even account for all the different types of pizza that make use of these various crusts and styles.

I’m not sure I really have a favorite – each one of them are delicious in their own unique and ways. I love Chicago deep dish pizza with all the ingredients added in reverse order (cheese first, then “toppings”, then the sauce) – the best I ever had was at Giordano’s in downtown Chicago. New York style pizza is another favorite – huge slices that you fold over like a sandwich to eat properly. My favorite? Joe’s Pizza by the slice in Manhattan. Next up is Detroit style Pizza, what I describe as deep dish sheet pan pizza. Jet’s Pizza (a chain that originated in Detroit) makes the best I’ve ever tasted.

Neapolitan pizza also makes my favorites list. Thin and crispy, with tomato sauce, fresh mozzarella cheese, and fresh basil, it doesn’t get any simpler – or tastier! The best Neapolitan pizza I ever had was in Naples, Italy where it was created. I don’t remember the name of the restaurant, but it was on an unassuming side street about a block from the Amalfi coast. I ate it at a small table on the sidewalk, with a local (and very rustic) Aglianico wine while watching the sun set on a perfect Southern Italian evening. And finally, I can’t leave out California pizza, the quintessential artesian pizza with non-traditional toppings like BBQ chicken, salmon, and grilled steak. Even though they are both chains, I still love California Pizza Kitchen and Z-Pizza for this style.

And my favorite way to make homemade pizza is to grill it – you can’t beat the crispy, browned crust and the smoky flavors you get from grilling the pizza. Also, I think the best grilled pizzas are artisanal pizzas that showcase unique combinations of toppings and sauces. The base for all of my homemade grilled pizzas is fresh store-bought pizza dough – I get mine at Whole Foods or Publix, but most grocery stores now have it either fresh or frozen in a 1-lb. ball. I usually make two different kinds of pizza from a single dough ball to keep things interesting.

A few years ago, I created an artisanal California style pizza using a homemade roasted red pepper sauce, fresh mozzarella cheese, and grilled rosemary chicken and roasted rosemary potatoes. The flavor combination was fantastic, and it became one of Laurie’s and my favorite “go to” pizzas. And, as an added bonus, it’s healthy as well! Finally, you can amp up the flavors a bit more by adding your favorite veggies into the mix – mushrooms and sliced red onions work well with this one! Enjoy and let me know what you think!

Rosemary Chicken and Roasted Potato Pizza on the Grill (Serves 2-3)

This California-style pizza uses fresh store-bought pizza dough so you don’t have to make your own. Whipping up the roasted red pepper sauce is a breeze and provides a nice change of pace from your traditional red tomato sauce. The rosemary adds a nice herbal note to the chicken and potatoes. Finish this one off with fresh sliced mozzarella cheese and a sprinkle of kosher salt before you put it on the grill. Serve with a nice Italian chianti from Antinori or Banfi. 

Ingredients

3 roasted red peppers (from a jar – we like Divina Roasted Red Peppers the best)

4 ½ tbsp. extra virgin olive oil, divided

½ tsp. sherry vinegar

2/3 cup shredded fresh parmesan cheese

¼ tsp. kosher salt

¼ tsp. freshly ground pepper

6 small red potatoes (about 1 – 1 ½ inch in diameter), cut into 1/8-inch slices

1 lb. chicken tenders

2 tsp. fresh rosemary, chopped fine

8 oz. fresh pizza dough ball

8 oz. fresh mozzarella ball, sliced into ¼-inch thick slices

2 tbsp. course ground corn meal

Sliced red pepper or sliced shitake mushrooms (optional)

Kosher salt and pepper to taste

Directions

Make the sauce. Place the roasted red peppers, 2 tbs. oil, vinegar, parmesan cheese, and salt and pepper into a small food processor. Pulse about 10 times to fully integrate the ingredients and liquify the red peppers. Pour into a small bowl, cover, and refrigerate until ready to use (Note: the sauce can be made up to 3 days ahead and then refrigerated). You should have enough sauce for two pizzas.

Prepare the toppings. Heat 1 tbsp. of oil in a 12-inch non-stick pan over medium heat until shimmering. Add the sliced potatoes to the pan in a single layer and sprinkle with 1 tsp. of the chopped rosemary, along with a pinch of salt and pepper. Cook for about 10 minutes or until golden brown, turning once to brown both sides. Remove from pan and place on a paper towel lined plate.

Heat 1 tbsp. oil in same pan, add the chicken tenders, and sprinkle with the remaining 1 tsp. of chopped rosemary, along with salt and pepper to taste. Cook for about 10 minutes or until browned and chicken is cooked through, turning once to brown both sides. Remove from pan, let cool, and then slice into ¼ inch thick strips. Refrigerate both the potatoes and chicken until ready to use.

Assemble and grill the pizza. Heat the grill by turning all burners on to high for 15 minutes with cover closed. Meanwhile, sprinkle the corn meal on a large cutting board. Form the dough ball into a pizza round about 1/8 inch thick. Brush with ½ tbsp. of oil. Turn burners to medium and place dough on the grill. Close the cover and cook for 2-3 minutes until crust is browned on the bottom. Flip the crust and cook for another minute until just starting to brown. Remove from the grill and place on a cutting board. Keep two of the grill burners on, one turned to low and the other to high – cover the grill while you assemble the pizza.

Spread the roasted red pepper sauce on the browned side of the crust. Add the grilled chicken and roasted potatoes. Add any additional toppings if desired (optional). Top with the sliced mozzarella cheese and sprinkle pizza with salt and pepper to taste.

Place pizza over the low-heat burner and close cover. Grill for 15 minutes, checking every 5 minutes to ensure crust doesn’t burn. If crust is getting too brown, turn off the burner underneath the pizza and keep grilling until cheese is melted. Remove to cutting board and cut into squares or slices for serving.