Chicken and Aspraragus Grilled Pizza
This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Welcome to #BBQWeek! Nice weather has finally arrived in New England, and it's been so great to be able to get outside and grill. I've been making grilled pizza for a few years now, and there are so many ways that can switch it up! I buy premade dough from the local place or grocery store, but you definitely can make your own if you like. The key is to oil the grill grates well, and to have all of your toppings ready to go.
For today's version, I had some great sponsor products to work with. I cut boneless, skinless chicken breast into strips and then dusted them with Adam's Burgers Fries & More seasoning. I rubbed the grates down with olive oil, and then heated it to high on one side. I added the chicken and turned it down to medium. I cooked the chicken until it was no longer pink and the juices ran clear. While it was cooking, I tossed the beautiful Michigan Asparaus spears with a little olive oil and heated the other side of the grill to medium high. I grilled them until they were soft and the tips were a little bit crunchy, just how I like them! Once both were done, I cut them into bite sized pieces and set them aside.
I cranked up the heat on both sides of the grill to high, cleaned it with a grill brush, and then oiled the grates. My dough was warmed up and very pliable. Rather than dusting my hands with flour to keep it from sticking, I used a teaspoon of olive oil. I divided the dough into 2 parts, and stretched each into a freeform shape, carefully laying each piece down on the grill. I turned the heat down to medium, and grilled the first side, rotating it once, until it was golden brown. The time will really depend on how thin you've stretched the dough.
Once the first side is cooked, flip it over and apply your toppings. I used Not Ketchup's Tangerine Hatch Chile as the sauce base, sprinkled it with some shredded mozzarella, then topped it with the grilled chicken and asparagus. Close the lid and cook until the bottom crust is browned and crispy, and the cheese is melted. Again, this will vary based on how thick your dough was and how high you've piled the toppings. Move to a cutting board, slice and enjoy!
I loved how all of the flavors worked together. Each component was great on it's own, but together, wow! Beautiful crispy dough that was chewy on the inside, a sweet and spicy citrus sauce, along with the freshnessness of the asparagus and perfectly seasoned chicken. It's one of my favorite meals to come off my grill, and I definitely will be making it again!
Thank you so much to Ellen from Family Around the Table for hosting #BBQWeek and to all the other #FestiveFoodies for sharing their recipes. I'm so excited to see what everyone else is making. Huge thanks also to our sponsors, Not Ketchup, Michigan Asparagus and Adams Extracts for their very generous gifts to us and for the #giveaway, be sure to enter for your chance to win one of the prize packs below!
Chicken and Asparagus Grilled Pizza
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
a Rafflecopter giveaway
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Welcome to #BBQWeek! Nice weather has finally arrived in New England, and it's been so great to be able to get outside and grill. I've been making grilled pizza for a few years now, and there are so many ways that can switch it up! I buy premade dough from the local place or grocery store, but you definitely can make your own if you like. The key is to oil the grill grates well, and to have all of your toppings ready to go.
For today's version, I had some great sponsor products to work with. I cut boneless, skinless chicken breast into strips and then dusted them with Adam's Burgers Fries & More seasoning. I rubbed the grates down with olive oil, and then heated it to high on one side. I added the chicken and turned it down to medium. I cooked the chicken until it was no longer pink and the juices ran clear. While it was cooking, I tossed the beautiful Michigan Asparaus spears with a little olive oil and heated the other side of the grill to medium high. I grilled them until they were soft and the tips were a little bit crunchy, just how I like them! Once both were done, I cut them into bite sized pieces and set them aside.
I cranked up the heat on both sides of the grill to high, cleaned it with a grill brush, and then oiled the grates. My dough was warmed up and very pliable. Rather than dusting my hands with flour to keep it from sticking, I used a teaspoon of olive oil. I divided the dough into 2 parts, and stretched each into a freeform shape, carefully laying each piece down on the grill. I turned the heat down to medium, and grilled the first side, rotating it once, until it was golden brown. The time will really depend on how thin you've stretched the dough.
Once the first side is cooked, flip it over and apply your toppings. I used Not Ketchup's Tangerine Hatch Chile as the sauce base, sprinkled it with some shredded mozzarella, then topped it with the grilled chicken and asparagus. Close the lid and cook until the bottom crust is browned and crispy, and the cheese is melted. Again, this will vary based on how thick your dough was and how high you've piled the toppings. Move to a cutting board, slice and enjoy!
I loved how all of the flavors worked together. Each component was great on it's own, but together, wow! Beautiful crispy dough that was chewy on the inside, a sweet and spicy citrus sauce, along with the freshnessness of the asparagus and perfectly seasoned chicken. It's one of my favorite meals to come off my grill, and I definitely will be making it again!
Thank you so much to Ellen from Family Around the Table for hosting #BBQWeek and to all the other #FestiveFoodies for sharing their recipes. I'm so excited to see what everyone else is making. Huge thanks also to our sponsors, Not Ketchup, Michigan Asparagus and Adams Extracts for their very generous gifts to us and for the #giveaway, be sure to enter for your chance to win one of the prize packs below!
Chicken and Asparagus Grilled Pizza
Ingredients
1lb boneless skinless chicken breast, cut in strips.
2 to 3t Adams Burgers Fries & More Seasoning
Large bunch Michigan asparagus
Olive oil
1/4 to 1/2c Not Ketchup Tangerine Hatch Chile sauce
1 cup shredded mozzarella cheese
16oz pizza dough, storebought or make your own
Instructions
2 to 3t Adams Burgers Fries & More Seasoning
Large bunch Michigan asparagus
Olive oil
1/4 to 1/2c Not Ketchup Tangerine Hatch Chile sauce
1 cup shredded mozzarella cheese
16oz pizza dough, storebought or make your own
Instructions
Heat grill to high and make sure that it is very, very clean. Lightly oil grates. Season chicken with Adam's Burgers Fries & More to taste. Place it on the grill and reduce heat to medium. Cook until no longer pink and juices run clear, approximately 5 to 8 minutes.
While the chicken is cooking, toss the Michigan asparagus with oil, and place it on the grill. Turn and cook until the spears are soft, and the tips are a little bit crunchy. Remove chicken and asparagus when done and cut them into bite sized pieces, set aside.
Heat the grill to high, and clean it to prevent the dough from sticking, and oil the grates again. Rub a drizzle of olive oil onto your hands to make the dough easier to work with. Divide the dough in half and stretch it gently into whatever shape you like. Lightly place it on the grill. Reduce heat to medium. Cook until golden brown on one side, rotating it as necessary.
Flip the dough over, top with Not Ketchup Tangerine Hatch Chile sauce, cheese, chicken and aparagus. Close the lid and cook until the bottom of the crust is golden brown and the cheese is melted on top. Remove to cutting board, slice and enjoy!
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
a Rafflecopter giveaway
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
See what the bloggers served up Monday for #BBQWeek
Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n' Cooks
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons 'R' Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D's Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime
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