I’m always looking for an excuse to fire up the grill and throw a grilled pizza party at home. Two new flavor combos of Korean black garlic kalbi marinate with chicken, broccoli and red onion and my white pizza with shiitake mushrooms and sweet cherry peppers are my new favorites.
Grilling is not only for steak, veggies or burgers. Have you tried grilling pizzas on the grill before? It’s so easy and the grill marks add such a delightful flavor to the dough. Something we have been doing as a family for a long time now. So I figured I’d share a few new flavor combinations I have been working on.Would love to hear what you favorite toppings are on pizza and if you have ever made grilled pizza at home?
Whether you’re a fan of unusual or your usual pizza toppings, there’s a grilled pizza for you. I mean when you throw a pizza party, you can have an array of toppings for people to make their favorite combos. Have the usual margarita pizza, pepperoni pizza, Hawaiian too. But, if you’re in the mood for something different, jazz up the pizza party with some different toppings like I did.
Using store bought dough eliminates more work for me, so I tend to go that route. When I was shopping at my local Fred Meyer for my ingredients for the pizzas, I spent some time checking out the sauces and marinates isle to see what I could come up with. I spotted this Korean black garlic kalbi marinate and thought it would work so well with the Simple Truth rotisserie chicken. I was right, the chicken breast was mixed with Korean black garlic kalbi marinate. Then, I added some of the sauce as my base for the first pizza. It was perfect with the addition of broccoli and red onions. Loaded up with mozzarella cheese and we were in business for some great flavors.
For the second base of my pizza, I used Simple Truth olive oil and added some fresh chopped garlic to add a great flavor. Topped with grated mozzarella cheese and sautéed shiitake mushrooms. Once the pizza was out, I sprinkled it with fresh arugula and sliced sweet cherry peppers to add a little kick. So good.
Sometimes I just don’t want the regular tomato base pizza sauce and prefer a lighter flavor and something different, so these two options worked out so well for that reason.
Keeping things simple in the summer is the best, why spend more time indoors cooking when you can be outside enjoying time with your family and friends. It’s also fun to get everyone involved and make their own pizzas. Let the kids and adults create their own flavors. I hope you give these two flavors a try.
When the sun’s out, there’s no reason to sit inside.
Invite some friends, fire up the grill and have your very own pizza party with homemade grilled pizzas at home. Grab a few bottles of your favorite vino and let the party commence.
Cheers and happy grilling friends.
Korean black garlic kalbi marinate with chicken, broccoli and red onion and my white pizza with shiitake mushrooms and sweet cherry peppers are my new favorites.
- 1 lbs pizza dough
- 1/2 cup Korean black garlic kalbi marinate
- 2 cups chicken breasts, slices thinly
- 1/4 onion, thinly sliced
- 2 cups broccoli, cut into small pieces
- 2 cups mozzarella cheese, shredded, divided between two pizzas
- 3.5 oz sliced shiitake mushrooms
- 2 cloves garlic, finely minced
- 4 tbsp Simple Truth Extra Virgin olive oil
- 1/4 tsp sea salt
- 1/4 tbsp unsalted butter
- 2 cups mozzarella cheese, shredded, divided in two
- 1/2 cup freshly grated parmesan cheese, divided in two
- 6 pieces sweet cherry peppers, thinly sliced
- 2 handfuls fresh arugula
Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to medium heat.
Combine oil and chopped garlic in a small bowl and set aside. Mix the Korean black garlic kalbi marinate and sliced chicken together. Caramelize the sliced mushrooms on medium high heat with a pinch of sea salt and butter.
After pizza dough has rested, divide into 2-4 even pieces (depending on how big you want your pizza). Stretch or roll dough into desired size. I did 4 medium sized pizzas. Put the pizza dough on a lightly floured rimless baking sheet. Lightly oil one side of the dough.
Slide the dough over to the grill. Grill the dough for about 2-4 minutes with the lid closed. Lift the lid, using a pair of tongs flip the dough over onto the other side and cook for about 2-4 minutes. The dough should be golden brown with grill marks on both sides. Repeat for the other two pizzas.
Once the dough is cooked, remove it from the grill and place it back onto the baking sheet.
First two pizzas, spread the chicken and marinate all over the pizzas, making sure the sauce covers the dough except the edges, if you need to add extra sauce do so now. Add in the broccoli and a sprinkle of the onions if you like them. Sprinkle with mozzarella cheese and place back onto the grill until the cheese has melted.
Second two pizzas : Brush the olive oil and garlic mixture over the pizza and sprinkle with mozzarella and parmesan cheese. Top with cooked mushrooms and place back onto the grill until the cheese has melted.
Using tongs, remove the pizza from the grill. Garnish with fresh arugula and sweet peppers as desired . Slice and serve immediately.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
DID YOU MAKE THIS RECIPE?
If you give my CHICKEN & BROCCOLI + MUSHROOM GRILLED PIZZA a try? Let me know what you think, rate this recipe in comments below, share it on Pinterest, Facebook or Instagram. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.