Let's Talk Grilled Pesto Pizza (and Why I Keep Making It)
Okay, confession time: I started making this grilled pesto pizza with chicken & mozzarella on a total whim after a failed BBQ chicken pizza night, and now I can't seem to stop. There’s something about the whole process—maybe it’s the excuse to eat outdoors, maybe it’s the little green flecks of pesto everywhere—that just feels like a mini-holiday, even if the rest of the day was pure chaos. The first time I tried grilling pizza, I was a bit terrified it’d just fall right through the grates (it almost did, actually), but now I sort of love the thrill. Also, who decided that mozzarella should only come in neat little balls? I say, tear it up with your hands; life's too short for perfect slices.
Why You'll Love This (Or, Why I Keep Coming Back to It)
I make this when I want dinner to feel a bit special, but I don’t have the time (or patience) for a five-hour dough rise. My family goes bananas for this pizza—my kid calls it "green pizza," which sounds healthier than it is. I'm not saying it's foolproof, but it's gotten me through a few 'what’s for dinner' emergencies with style. Plus, I get to sneak in a handful of spinach under the cheese (no one has noticed yet!). Sometimes I mess up and the edge gets a little charred—frankly, we just call that 'extra flavor.' Oh, and if you’ve ever tried wrestling sticky dough onto a grill, I feel your pain; more on that later.
The Stuff You’ll Need (and Stuff You Can Swap)
- 1 batch pizza dough (store-bought is fine, though my friend insists on using this one; I’ve used both and lived to tell the tale)
- ½ cup pesto (jarred is perfectly okay—though if you have time, homemade pesto really is something else)
- 1–2 grilled chicken breasts, sliced or shredded (rotisserie chicken totally works if you’re in a pinch)
- 200g (about 7oz) mozzarella, torn or sliced (I sometimes use cheddar… don’t tell the Italians)
- A handful of baby spinach (optional, but I sneak it in every time)
- Olive oil
- Salt and pepper
- Parmesan, to finish (my grandmother was obsessed with Parmigiano-Reggiano, but honestly, any parmesan is fine)
How to Make It: Follow Along, But Don’t Panic
- Preheat your grill to medium-high. If you don’t have a grill, a cast-iron skillet on the hob works in a pinch (though, yeah, you’ll miss the smoky flavor). And if you’re worried about sticking—oil those grates like you mean it.
- Roll out your dough. I shoot for a not-quite-perfect circle, about ½cm thick, but honestly, if it’s more like the outline of a country, you’re doing fine.
- Brush one side of the dough with olive oil, then flop it, oil-side down, straight onto the grill. Don’t move it! This is where I usually get antsy, but trust me—give it 2–3 minutes. You’ll see bubbles and some daring bits of char (all good).
- Flip the dough with tongs or a spatula (or just your hands if you like living dangerously). Now brush the grilled side with more olive oil.
- Quickly spread a generous spoonful of pesto over the grilled side. Layer on the chicken, then the torn mozzarella, and if you’re sneaky, some spinach under the cheese. Don’t fuss if the cheese isn’t perfectly spread out—those gooey pockets are the best part.
- Close the lid and let it cook another 3–4 minutes. The cheese should be melty and the bottom crisp. If it’s a bit too toasty, just call it ‘wood-fired style’ and act like you meant it.
- Slide off the grill, shower with parmesan, and let it rest a minute before slicing (I never wait, but apparently you should).
Notes from My Kitchen Fiascos
- If you’re worried about the dough sticking, a sheet of baking parchment under it for the first 30 seconds on the grill is a neat trick. It’ll peel off once the dough firms up.
- I’ve learned not to pile on too much cheese—even though my heart wants extra, it can get soupy. Actually, I find it works better if I use a mix of mozzarella and a little parmesan.
- Leftover pesto? Swirl it into scrambled eggs the next morning. Game changer.
Variations I’ve Tried (and One That Flopped)
- Swapped chicken for grilled mushrooms—turned out earthy and hearty. My mate Max said it was the best veggie pizza he’s had (though he always says that, so take with a grain of salt).
- Used sun-dried tomato pesto instead of regular. Extra punchy, not for the faint of heart.
- Once I tried adding pineapple. Honestly, not my finest hour. Let’s never speak of it again.
- If you’re dairy-free, I’ve seen people use vegan "mozzarella"—I haven’t tried it, but maybe give it a whirl?
What You’ll Need (And What to Do If You Don’t Have It)
- Outdoor grill or barbecue (or a grill pan—if you’re in a flat without a balcony, like I was for years, this is your friend)
- Rolling pin—though honestly, a wine bottle does the job just as well (don’t ask how I know)
- Tongs or a big spatula (I once used two wooden spoons. Slightly chaotic, but it worked)
How to Store (Though It Never Lasts That Long…)
Pop leftovers (if you have any, which is rare around here) in an airtight container in the fridge for up to 2 days. Cold pizza for breakfast the next day? I think it tastes even better, but maybe that’s just me. Reheat on a hot skillet to get the bottom crispy again, or eat it cold—no judgment.
How I Like to Serve It
I usually chop it up into big, messy slices and scatter some extra fresh basil over the top. Sometimes we eat with our hands in the garden, sometimes on the sofa with Netflix blaring in the background. My cousin dunks his slices in garlic mayo—blasphemous, maybe, but strangely delicious.
Lessons Learned (AKA, Don’t Be Me)
- I once tried rushing the dough stretching and it tore—don’t be afraid to let it rest if it’s fighting you. Patience pays off. (But also, patching holes is fine. No one will notice under the cheese.)
- Don’t overload the toppings. It’s tempting, I know, but too much weight and your dough won’t crisp up. Less really is more here.
- And for the love of Pete, don’t wander off once the pizza’s on the grill. I got distracted by my cat once and came back to a blackened disc (still edible, but not ideal).
You Asked, I Answered: Pizza FAQs
- Can I use store-bought pizza dough?
- Absolutely—honestly, I usually do. Just let it come to room temp so it’s easier to stretch. Don’t try to work with cold dough, it’ll fight you every step.
- Is there a way to make this without a grill?
- Yup! A heavy skillet or even your oven set to the highest heat works. I won’t lie, you’ll miss out on that smoky flavor, but it’s still pretty great.
- Do I have to pre-cook the chicken?
- Yes, unless you want to tempt fate. Raw chicken on pizza is a no-go in my house. Leftover chicken works, too.
- What pesto do you use?
- I’ll use whatever’s in the fridge—homemade, store-bought, even spinach pesto once when I was out of basil. It’s all good, just use what you like.
- How do I stop my dough form sticking?
- Oil the grates a lot and don’t try to flip too early. If it’s clinging on for dear life, give it another 30 seconds. Patience, my friend!
Oh, and if you end up with a little too much pesto, try tossing it with pasta for lunch the next day. Speaking of which, this recipe is a gem if you’ve never tried it. Anyway, let me know how your pizza turns out—or if you invent a version that beats mine. (Not likely, but anything’s possible.)
Ingredients
- 1 pound pizza dough
- ½ cup basil pesto (store-bought or homemade)
- 1 cup cooked grilled chicken breast, sliced
- 8 ounces fresh mozzarella cheese, sliced
- ½ cup cherry tomatoes, halved
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil leaves, for garnish
Instructions
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1Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
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2Roll out the pizza dough on a lightly floured surface to your desired thickness. Brush one side with olive oil.
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3Place the oiled side of the dough onto the grill. Grill for 2-3 minutes until grill marks appear and the dough is set.
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4Flip the dough and quickly spread the pesto over the grilled side. Top with sliced grilled chicken, mozzarella, and cherry tomatoes. Season with salt and black pepper.
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5Close the grill lid and cook for another 5-7 minutes, or until the cheese is melted and bubbly and the crust is cooked through.
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6Remove the pizza from the grill, garnish with fresh basil leaves, slice, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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