Grilled Poblano Chicken Pizza
- Flour, salt, yeast and olive oil for pizza dough. Make a basic pizza dough and shape into 8" rounds, brush each side with a little olive oil.
- Pizza toppings (use in any combination)- Thinly sliced grilled, skinless chicken breast, or/and thin slices of proscuitto. Roasted, skinned poblano peppers. Roasted red peppers. Baked garlic cloves. Sliced roma tomatoes. Thinly sliced itallian style brown mushrooms.Fresh basil. Red pepper flakes. A little salt. Grated, fresh Parmigianno Reggiano cheese. Extra virgin olive oil.
- Prepare pizza dough and shape into 8" rounds. (bigger will be hard to flip on grill) Brush each round with a little olive oil and grill over low heat (preferrably over mesquite charcoal), on one side till lightly brown. Flip over pizza round and top with a selection of above toppings in any combination. Add basil, if desired, after pizza is cooked. Close lid on grill while pizza is cooking to give additional heat for melting cheese. Should cook fully in about two minutes. Drizzle a little extra virgin olive oil on top before serving.
flour, toppings
Taken from www.epicurious.com/recipes/member/views/grilled-poblano-chicken-pizza-1204253 (may not work)