Chicken, Artichoke and Feta Grilled Pizza

November 04, 2007

Pizza dough

Olive oil for brushing

1 clove garlic, very finely minced

1 jar marinated artichoke hearts, drained and halved

2 boneless, skinless chicken breasts grilled and sliced into 1/2-inch lengths

6 ounces crumbled feta cheese, more or less to taste

1/2 teaspoon fresh, chopped oregano

Roll or toss dough to desired thickness and brush one side with olive oil. Place dough directly on a hot grill, brushed side down. Brush top side of dough with olive oil. When dough starts to bubble and bottom is brown (about 1 or 2 minutes) flip dough on grill. After second side is brown remove from grill. Top dough with garlic, chicken, artichokes, feta and oregano. Place pizza stone or specialty pizza pan on grill (see cook's note). Place pizza on the stone or pan and close grill for 5 to 7 minutes or until toppings are hot and cheese is melted.


Cook's notes: Mike Mason buys his pizza dough from local pizza restaurants and deliverers. He says you can request enough dough for a medium pizza.

Mike Mason uses a pizza pan that resembles a round rack in a pie pan - it's a specialty pan he adapted for pizza-grilling.

- Recipe courtesy of Mike Mason

The Herald-Mail Articles