- 1 cup (4 oz) shredded mozzarella cheese
- 1/4 cup (1 oz) grated fresh Parmesan cheese
- 4 plum tomatoes, seeded and diced (1 1/2 cups)
- 1/4 cup fresh basil leaves, sliced into fine ribbons
- 1 can (2.25 oz) sliced pitted ripe olives, drained
- 2 Tablespoons olive oil
- 1 Tablespoons red wine vinegar
- 2 garlic cloves, pressed
- 1/2 teaspoon each salt and coarsely ground black pepper
- 1-2 cups grilled chicken or steak, cubed (if desired)
- 1 package (16 oz) prebaked pizza crust
- Prepare grill for direct cooking over medium heat. Place mozzarella cheese, Parmesan cheese, tomatoes, basil and olives in a large bowl. Mix gently.
- In small bowl combine oil, vinegar, garlic, salt and pepper Lightly brush 1 Tablespoon of the oil mixture onto prebaked crust.
- Place crust top side down on the center of your grill. Grill crust, uncovered 4-5 minutes or until deep golden brown. Remove being careful not to tare crust.
- Add remaining oil mixture to cheese mixture and mix well. Spoon cheese mixture evenly over top of crust; return pizza to gill. Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown.
- Remove to cutting board and serve.
We love this pizza! The first time we made it I couldn't find a prebaked crust that I thought would work so I got one of the crusts in a can. You know you have to roll it out and bake it in the oven and then you put your toppings on. It worked and was really good. The faster way for me though is to use a prebaked crust. We found the Boboli crusts while we lived in Arizona but since we moved to Iowa we can't find them. So now I buy whatever brand it is that they have at the store and they work great. They are the ones that you think would probably taste like cardboard because they look like cardboard. They have holes poked all over. They actually end us tasting really good.
We make this pizza with chicken and again I use that precooked freezer stuff by Tyson. I use the grilled chicken and then heat it up in the microwave. It has a really good flavor and adds to the pizza.
Kind of from trial and error we have figured out how best to cook the pizza on the grill. We preheat our grill at high heat then lower it to medium when we put the crust on face down. We leave it on until we have really good grill marks which is just a few minutes. Then when we put the entire pizza on we cook over medium heat making sure the crust on the bottom doesn't get too dark. You want grill marks and your cheese to melt but you don't want it burned.
This is another one of our favorite recipes.