This pizza is a wonder to behold because it has the juiciness of lemony ricotta with the tangy Asiago and melting fresh mozzarella. The grilling introduces a charred flavor and texture to the melt, and the addition of the spicy lemon honey adds so much depth and pairs well with the basil and crunch from the sweet yellow peppers.
Grilled honey lemon chicken pizza
Author: Pizza today
Type of recipe: pizza
- 1 lemon cut into 7-8 slices, ½ cm thick
- 1 teaspoon of salt
- ½ tablespoon of sugar
- 4 tablespoons of honey
- 1 tablespoon Espelette pepper powder
- 1 12-13 ounce proprietary thin crust dough ball
- 2-3 tablespoons extra virgin olive oil for blow-drying
- 1 large chicken breast, 11-12 ounces
- 7 ounces whole milk ricotta
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- 3 ounces Asiago cheese or Pecorino Romano
- 4.5 ounces fresh mozzarella, sliced
- 4-6 ounces of the spiced lemon honey (from the recipe above)
- ½ of a yellow pepper cut into small cubes for garnish
- Large handful of fresh basil leaves, 12-16 leaves
- For the sweet spicy lemon sauce: In a small saucepan, place ¼ cup of water, the lemon slices, sugar and salt and mix gently. Turn on the heat and wait a few minutes for the water to boil.
- Bring the mixture to a simmer and cook for three minutes, then cover and let the lemon mixture sit for 30-45 minutes.
- When the lemon mixture has cooled, put it in a blender and blend on high until the mixture resembles a sauce.
- Place the lemon mixture in a bowl and stir in the honey and pepper powder until combined. Refrigerate overnight to allow the flavors to meld.
- For the pizza: Start a hot grill.
- Cut the chicken breast crosswise into half centimeter slices.
- Place the chicken in a bowl and pour a tablespoon of extra virgin olive oil and a teaspoon of salt over the chicken and stir.
- Place the chicken slices on the grill with tongs and season with a teaspoon of salt. After the last disc is placed, the first discs will be ready to turn.
- When all slices are cooked through, place on a plate and set aside for topping.
- In a bowl, mix the whole milk ricotta with a tablespoon of cream and a tablespoon of lemon juice. (Adding these wet ingredients will facilitate a quick topping with a spatula.)
- Roll the thin crust dough ball on a floured surface into a large oval shape approx. 10-12 cm long and 6-7 cm wide.
- Dock the dough or use a fork to pierce the dough all around to relieve large bubbles when heating.
- Prepare all ingredients while oiling one side of the dough. Place the dough on the grill and close the lid. The dough is ready in 30-50 seconds, so don’t walk away. You can look at the bottom of the dough for drafts and grill lines. If you see this, the dough is ready to flip.
- Brush the top of the dough with the remaining extra virgin olive oil and turn the dough over. Now it’s time to quickly top the dough.
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