I dreamed this up one night when I had made no plans as far as what to cook for dinner, didn’t know what I was getting into, just thought it sounded like a great idea. I found a left over grilled chicken breast in the fridge and some tortillas and thought, “Uhmm, this could be a pizza in the making!” Now don’t get me wrong, I usually make my grilled pizzas with thick dough and more traditional pizza ingredients, but what the heck, you only live once!
Here’s what you’ll need:
Boneless, skinless chicken breast grilled (1 medium sized chicken breast will make 2 of these pizzas)
Extra Virgin Olive Oil
Bell pepper (I used a red and yellow one)
Bacon (2 slices per pizza)
1 Tablespoon of butter
Fresh ground black pepper
Dried Marjoram leaves
Start off by lighting a chimney full of charcoal. Once it gets burning about halfway while still in the chimney, dump it in the grill and push it around so that it surrounds the inside edge, leaving an open space in the middle. I threw in a chunk of mesquite wood for just a little flavor. This is what it looks like on the Weber Kettle.
Once you get it going, place the sliced mushrooms and the butter in a grill safe pan and put it on the grate to let the mushrooms saute. Also, throw on your bell peppers and let them blister up a bit.
Back in the kitchen, brush a light coat of extra virgin olive oil onto a flour tortilla. I put mine on a wooden pizza peel. Then flip it over and put about 2 tablespoons of ranch dressing on the tortilla and spread it around until it creates a thin coating. I used Kroger Brand ranch dressing. Once the peppers get softened up and the mushrooms get sauteed, bring them in and slice up the peppers into medium thickness strips. Toss a couple slices of bacon in a pan and let it fry. While it is frying, slice up a half of the chicken breast (that you have previously grilled) into medium to thin slices. Once the bacon gets done, crumble it up and put the chicken, peppers, mushrooms and bacon on the tortilla. Top it all off with a heaping helping of pizza cheese and you are ready for the grill.
You want your grill to be at medium heat, say around 300-350 degrees. Coat the cooking surface with olive oil and slide your pizza onto it, close up the lid, and let it cook for around 5 minutes.
After 5 minutes, check on the pizza and turn it to avoid one side getting too hot. It’s impossible to get the charcoal exactly even along the sides, so one side may be a little hotter than the other. Let it cook for another 5 minutes, or until the cheese is nice and melted and the edges of the tortilla are starting to brown and crisp up. You are then ready to bring it in! Top it off with some frsh ground black pepper and some dried marjoram. The marjoram will give it a hint of an oregano flavor, not to mention a little green color! Let it cool, slice and enjoy!