In two weeks, I will be spending the weekend in Orlando for Food and Wine Conference (July 19th to 21st). I can’t tell you how excited I am for this conference. It will be a chance to learn and grow my blog. It will also be a place for me to meet other fabulous food bloggers and writers. (Don’t worry, this blog isn’t turning into a full time food blog. I love writing about and eating food so I want to learn how to do that to the best of my ability.) One of the sessions that I am really excited about is the cooking demonstration by Sara Moulton, a cookbook author and TV personality. Who better to learn cooking skills from than a professional chef, right? My thoughts exactly.
To celebrate Sara Moulton joining the conference, the #SundaySupper group decided to create recipes inspired by Sara Moulton. I was provided with a copy of her cookbook, Sara Moulton’s Everyday Family Dinners (<— affiliate link), to help come up with my recipe and it is filled with recipes that sound absolutely delicious. As I looked through the book, I found a recipe for a basic pizza dough and knew that I wanted to create a recipe for a delicious pizza. There were so many delicious recipes in this cookbook that I will have plenty of ideas for future recipes.
Pizza is by far one of my favorite dinners to make. It is simple, well-balanced and completely customizable. Whenever I need a simple and easy meal, I always suggest pizza and my boyfriend never complains. Sometimes we settle for the frozen pizza from the grocery store or delivery pizza but those are never have the exact flavors we are looking for. When we are really creative, we will pick up a ball of pizza dough from the bakery section of the store and create our own pizza. When I decided to use fresh made pizza dough, I also decided that using fresh made sauce and fresh toppings would be the only way to do.
My boyfriend and I don’t really like tomato-based pizza sauce. When we normally make pizza at home, we like to use an Alfredo sauce. It isn’t nearly as acidic and it gives the pizza a different flavor than you would normally find. I didn’t want to use an Alfredo sauce for this pizza recipe. As I looked through Sara’s website, I discovered a recipe for a grilled pizza that included a recipe for a basil pesto sauce that I thought would be perfect.
Grilled Chicken and Veggie Pizza
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: grill entree mushrooms sun-dried tomatoes corn asparagus
Ingredients (serves 2 to 4)
- 1/4 cup polenta
- 1 ball of whole wheat pizza dough, a room temperature (Click for my whole wheat pizza dough recipe.)
- 1/4 cup olive oil
- 2 chicken breasts
- 2 ears of corn, husks removed
- 2 large portobella mushroom caps, gills removed
- 12 asparagus spears
- salt to taste
- 1 cup basil pesto (<— This is seriously the best pesto sauce ever!)
- 12 sun-dried tomatoes
- 1 cup shredded asiago cheese
Preheat grill to medium high heat.
Sprinkle work surface with polenta. Use a rolling pin to roll out pizza dough on polenta until approximately 1/4 inch thick. Brush both sides of the dough with olive oil. Set aside.
Brush chicken breasts, corn, asparagus, and mushrooms cap with olive oil and sprinkle with salt. Place on the grill directly over the heat, turning occasionally. Grill the chicken breasts until the temperature reaches 165 degrees F, about 10 minutes. Grill the corn, asparagus and mushroom caps until they begin brown, about 8 minutes. Remove from grill and let cool.
Slice chicken breasts into 1/2 inch strips. Remove corn kernels by sliding a sharp knife between the cob and kernels. Cut asparagus spears into 1/4 to 1/2 inch pieces. Slice mushroom caps into 1/2 inch slices. Reserve for topping.
Pick up the rolled out pizza dough by the corners closest to you and lay it down flat on the grill from back to front. Close the grill and cook for 2 to 3 minutes, or until the bottom is golden brown. Transfer the crust from the grill to a baking sheet with the grill marks facing up. Spread basil pesto over the entire surface. Evenly spread chicken, corn, asparagus, mushrooms and sun-dried tomatoes over the crust. Top with the shredded asiago cheese.
Switch the grill to indirect heat (turn off the center burner on a 3 burner grill or turn off one side on a 2 burner grill). Set the pizza on the grill over the unlit section. Close the grill and let the heat circulate until the bottom of the pizza is golden brown and the cheese is bubbly, about 7 to 10 minutes. Remove the pizza from the grill. Slice and serve.
We are so excited for this event and want to share recipes from Sara Moulton’s Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter
Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Disclosure: I was provided with a copy of Sara Moulton’s Everyday Family Dinners cookbook. As always, all thoughts and opinions are my own.