Grilled Chicken Tomato Basil Bruschetta Pizza

This grilled chicken tomato basil bruschetta pizza is fresh and delicious! Homemade pizza dough topped with grilled chicken and a simple yet flavorful bruschetta. Serves 6.

Chicken. Bruschetta. Pizza.

So would you believe I made this pizza last year in the summertime? When my basil plant was 2 feet tall and NOT entombed in snow, when I had a suntan and I was working my grill like it was my job. Well we just got about 16 inches of snow {could be more depending on where you’re standing} and I’m thinking it’s probably a little too early to wish for spring or summer weather, but when I see and recall falling in love with this pizza… that’s exactly what I want to do.

When I think of basil I think of tomatoes and when I think of tomatoes I think bruschetta. Who doesn’t? So why not put it on a pizza?? So I whipped up my favorite tomato bruschetta recipe and instead of topping crispy toasted bread… I topped a cheesy, chicken pizza. And I couldn’t wait another minute to share it with you.

And trust me, it doesn’t have to be summer for you to enjoy this grilled chicken tomato basil bruschetta pizza!

Because I wanted a sturdy, thick pizza crust so that when I piled on the bruschetta it wouldn’t be all flimsy like, so I adjusted my pizza dough recipe to make this happen. To see the full post on how to make homemade pizza dough click here… just keep in mind I did make some minor adjustments, so you can use the link for the visual help, but you’ll want to follow the recipe below.

Form the dough into a ball.

Then roll it around in a large, olive oiled bowl, cover and let rise for an hour or so.

Meanwhile; in a bowl combine 6 to 8 medium sized roma tomatoes that have been seeded and chopped, two good size cloves of garlic that have been minced, 1/4 cup of sliced fresh basil and 1 tablespoon of chopped fresh parsley.

Season it with a couple pinches of kosher salt, black pepper and red pepper flakes.

Drizzle in a 3 tablespoons of olive oil.

Next add in two tablespoons of balsamic vinegar.

Now just stir those glorious ingredients together and let the tomatoes sit and marinate in all those bright flavors.

For the chicken I tossed chicken breasts in garlic infused olive oil and season them with your favorite all-purpose seasoning salt.

And then I just grilled them until they were fully cooked. Of course if you have an indoor grill or grill pan you can certainly use those. See! It truely doesn’t have to be summer for you to enjoy this pizza.

Once the chicken has rested and cooled for a bit, I sliced it pretty thin and set it off to the side for a sec.

Look at my dough! It has risen and is ready for pizza making.

Divide the dough in 4 medium to 8 small portions.

Stretch and form the dough.

Next, layer with chicken and fresh red onion if you’d like…

And then sprinkle with freshly grated mozzarella and Parmesan cheese.

Then invert a sheet pan so it would be closer to the heat and baked in a 400° oven for 12-16 minutes or until the cheese is melted and the dough is golden and crispy.

Mmmmm! Now it’s just begging for some bruschetta!

Look… it’s like you’re having your pizza and salad in one hand-held serving.

Slice and serve. Warm, cheesy pizza and a cool refreshing tomato basil bruschetta… it’s heaven for your taste buds, a total party in your mouth. I’m a little embarrassed to admit this, but here is when I close my eyes and daydream of summer and ignore the huge snow drifts that are preventing me from my daily weekly shopping trips.

Enjoy! And if you give this grilled chicken bruschetta pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Grilled Chicken and Tomato Basil Bruschetta Pizza

This grilled chicken tomato basil bruschetta pizza is fresh and delicious! Homemade pizza dough topped with grilled chicken and a simple yet flavorful bruschetta.

Prep Time: 45 minutes mins

Cook Time: 20 minutes mins

Additional Time: 25 minutes mins

Total Time: 1 hour hr 30 minutes mins

Ingredients

FOR THE PIZZA CRUST:

• 1¼ cups warm water, around 110 degrees
• 2 packets of active dry yeast
• 1 tablespoon honey
• 3 tablespoons olive oil, or regular olive oil
• 4 cups unbleached all-purpose flour, plus more for kneading
• 2 teaspoons kosher salt

FOR THE BRUSCHETTA:

• 6 roma tomatoes, seeded and diced
• 1/4 cup sliced fresh basil, sliced
• 1 tablespoon minced fresh parsley
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 2 pinches kosher salt, or to taste
• 1 pinch freshly ground black pepper, or to taste
• 1 pinch red pepper flakes, or more to taste

FOR THE PIZZA:

• 2 boneless skinless chicken breasts
• 2 tablespoons garlic infused olive oil
• 1 tablespoon all-purpose season salt
• 1/2 red onion, sliced thin
• 3 cups grated mozzarella cheese
• 1/2 cup grated parmesan

Instructions 

MAKE THE PIZZA DOUGH:

• Combine the honey, STAR Basil Oil and yeast in the bowl of your mixer. Pour in the warm {100-110 degrees} and stir. Wait about 10 minutes for the yeast to proof and foam up.
• Next add the flour and salt. Mix on low speed until a smooth dough forms. Knead the dough by hand on a lightly floured surface until no longer tacky.
• Place dough in a bowl that's been lightly oiled with more of the STAR basil oil, turn to coat and cover with a tea towel for 30-40 minutes
• After the dough has risen, punch it down and form into 6 to 8 personal size pizzas.

MAKE THE BRUSCHETTA:

• Combine the chopped roma tomatoes with the parsley, basil, garlic, STAR basil oil, balsamic vinegar, a pinch or two of red pepper flakes, salt and black pepper. Toss together and refrigerate until ready to use.

MAKE THE PIZZA:

• Toss the chicken breasts in the STAR Garlic Grilling Oil and seasoning salt. Place on a preheated grill (medium-high heat) and grill 6-8 minutes a side or until fully cooked. Let cool and then sliced into strips.
• Stretch the dough out into 6 or 8 personal sized pizzas. Place two pizzas at a time on an inverted baking sheet that is lined with parchment paper. Top each pizza with sliced grilled chicken, red onion and sprinkle with mozzarella cheese.
• Bake in a preheated 400° oven for 12-16 minutes or until the cheese has melted and the crust is golden brown.
• Let cool for a few minutes before slicing and topping with a few spoonfuls of the tomato basil bruschetta.

Serving: 1g, Calories: 745kcal, Carbohydrates: 72g, Protein: 33g, Fat: 36g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 1594mg, Potassium: 461mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1094IU, Vitamin C: 11mg, Calcium: 406mg, Iron: 5mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: Italian

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