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Grilled Chicken and Peach Pesto Pizza

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Sweet peaches, smokey Gouda, and a grilled pizza crust combine to make an amazing Grilled Chicken and Peach Pesto Pizza that everyone will love! Added bonus, you can use up all of the basil that is overtaking your herb garden, lol. If you plan your meal ahead of time, you can have it on the table in about 30 minutes!!

Sweet peaches, salty Gruyere, and a grilled crust combine to make an amazing Grilled Chicken and Peach Pesto Pizza that everyone will love! © COOKING WITH CURLS

Okay, so I decided to go with thinly sliced chicken breast this time around…but I think I still prefer shredded. It’s up to you which way you choose, both are delicious…just different. 😉

Use up all that basil that is taking over your garden by making a Grilled Chicken and Peach Pesto Pizza for dinner tonight! © COOKING WITH CURLS

I also still prefer using my baking stone {affiliate link}, but not everyone has one, so this recipe was created using the grates on your barbecue grill. No extra equipment needed. 😉

How to make a Grilled Chicken and Peach Pesto Pizza:

Prepare a batch of Basil Pesto or purchase a jar at the grocery store.

Preheat the grill and bring the temperature to 350 degrees.

Spray or brush the chicken breasts with olive oil, and season with sea salt and pepper…..

Season the chicken breasts © COOKING WITH CURLS

Place the chicken breasts on the grill and cook until the internal temperature reaches 165 degrees. Remove from the grill and set aside to rest before slicing or shredding.

Press your pizza dough out to form a 10 to 12-inch circle on a floured work surface.

Slide the pizza dough onto the grill. Cover (close the lid) and cook for 2 minutes…..

Place the dough on a heated grill too cook © COOKING WITH CURLS

Flip the pizza over, then remove from the grill.

Spread the pesto over the grilled side of the pizza crust…..

Spread pesto over the grilled pizza crust © COOKING WITH CURLS

Sprinkle the shredded cheese over the top…..

Sprinkle grated cheese over the pesto sauce © COOKING WITH CURLS

Then add the chicken slices (or shredded chicken)…..

Top pizza with sliced chicken © COOKING WITH CURLS

Return to the grill, cover and cook for 3 to 4 minutes until the cheese is melted and the crust is crisp.

Remove from the grill and top with sliced peaches and fresh basil leaves…..

Put your summer harvest to good use and make your family a delicious Grilled Chicken and Peach Pesto Pizza for dinner! © COOKING WITH CURLS

Slice and serve immediately. Repeat as many times as needed for additional pizzas. 🙂

Notes:

  • The recipe is written for one pizza to simplify the instructions. Adjust the serving size to “8” to make 2 pizzas.
  • Do not overstretch your dough to make a larger pizza, it will be too thin and it will burn.
  • Make the Italian Pizza Dough up to 3 days in advance, wrap with plastic wrap and store in the refrigerator. Allow to warm up on the counter before using.

Some other delicious Pizzas for you to try:

I still have extra pizza dough in the refrigerator, so I am working on a special pizza to try tomorrow. I made a Grilled Summer Squash Pizza!!

Enjoy!!

Sweet peaches, salty Gruyere, and a grilled crust combine to make an amazing Grilled Chicken and Peach Pesto Pizza that everyone will love! © COOKING WITH CURLS

Grilled Chicken and Peach Pesto Pizza

Sweet peaches, smokey Gouda and a grilled pizza crust combine to make an amazing Grilled Chicken and Peach Pesto Pizza that everyone will love! 
4.67 from 3 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: pizza, grilled, peaches, chicken, pesto
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 471kcal
Author: Lisa Johnson

Ingredients

  • 6 ounce chicken breast (boneless, skinless)
  • 1 Tablespoon olive oil
  • sea salt and black pepper
  • ½ pound pizza dough
  • ½ cup basil pesto
  • ¾ cup shredded smoked Gouda cheese
  • 1 fresh peach (thinly sliced)
  • fresh basil leaves (to garnish)

Instructions

  • Prepare a batch of Basil Pesto or purchase a jar at the grocery store.
  • Preheat the grill and bring the temperature to 350 degrees.
  • Spray or brush the chicken breasts with olive oil, and season with sea salt and pepper. Place the chicken breasts on the grill and cook until the internal temperature reaches 165 degrees. Remove from the grill and set aside to rest before slicing or shredding.
  • Press your pizza dough out to form a 10 to 12-inch circle on a floured work surface.
  • Slide the pizza dough onto the grill. Cover and cook for 2 minutes. Flip the pizza over, then remove from the grill.
  • Spread the pesto over the grilled side of the pizza crust.
  • Sprinkle the shredded cheese over the top, then add the chicken slices (or shredded chicken).
  • Return to the grill, cover and cook for 3 to 4 minutes until the cheese is melted and the crust is crisp.
  • Remove from the grill and top with sliced peaches and fresh basil leaves.
  • Slice and serve immediately. Repeat as many times as needed for additional pizzas.

Notes

  • The recipe is written for one pizza to simplify the instructions. Adjust the serving size to “8” to make 2 pizzas.
  • Do not overstretch your dough to make a larger pizza, it will be too thin and it will burn.
  • Make the Italian Pizza Dough up to 3 days in advance, wrap with plastic wrap and store in the refrigerator. Allow to warm up on the counter before using.
  • Make sure you sprinkle your pizza peel with cornmeal to keep the dough from sticking.

Nutrition

Calories: 471kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 1053mg | Potassium: 202mg | Fiber: 1g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 0.5mg | Calcium: 310mg | Iron: 2mg

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