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© Meredith Corporation. All rights reserved. Used with permission.
To prepare chicken: Combine 1 cup basil leaves, 2 tablespoons olive oil, vinegar, salt and pepper in a blender or mini chopper. With machine running, add 1/3 cup water. Continue blending until fairly smooth. Place chicken in a glass dish and add the basil mixture. Let stand while heating grill.
To prepare crust: Divide thawed dough in half. Roll each half on a lightly floured surface into a 9-inch circle. Let rest.
Heat a gas grill to medium-high or the coals in charcoal grill to medium hot. Grill the chicken for 15 minutes or until cooked through, turning once. Remove to a cutting board and slice into bite-size pieces.
Brush pizza crusts with some of the oil. Transfer crusts, oil-side down, onto grill. Brush tops with oil. Cover and grill for 3 minutes. Using tongs and a spatula, flip crusts. Working quickly, spread 1/4 cup pizza sauce on each pie. Top with mozzarella. Cover and grill 2 minutes. Uncover and divide grilled chicken between pies. Grill 1 minute. Remove pizzas to a cutting board, top with grated Parmesan (or Romano) and shredded basil and serve.