Thin-Crusted Pizzas with Yesterday’s
Grilled Chicken and Vegetables
1 four-inch ball ready-made
pizza dough
Extra-virgin olive oil
2 cups good-quality tomato sauce
4 grilled chicken breasts,
thinly sliced
2 cups thinly sliced grilled bell peppers
1/2 cup sliced black olives
1/2 cup tightly packed fresh basil leaves,
torn into small pieces
The Dough
Cut the dough into 4 equal pieces. Roll each piece into a round about 1/4 inch thick.
Lightly brush both sides of each round with olive oil. Grill each round over Direct
Medium heat until well marked on one side, 1 to 3 minutes.
The Sauce and Toppings
Remove the rounds from the grill and place on a work surface, grilled side up. Spread
about 1/2 cup of the sauce over each round, leaving a 1/2-inch border around the
edges. Arrange the chicken, peppers, olives, and basil over the sauce. With two large
spatulas, move the pizzas to the grill.
Grill until the crusts are crisp, 2 to 4 minutes. Move the pizzas to a cutting board. Cut
into wedges. Serve warm.
Grill Direct/Medium
Makes 4 small pizzas
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