Get the Grilled Honey Lemon Chicken Pizza Recipe
This pizza is a wonder to behold because it has the lusciousness of lemony ricotta with the sour 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 of the sweet yellow peppers.
Grilled Honey Lemon Chicken Pizza
Author: Pizza Today
Recipe type: pizzas
Ingredients
- 1 lemon cut into 7-8 slices, ½ cm thick
- 1 teaspoon salt
- ½ tablespoon sugar
- 4 tablespoons honey
- 1 tablespoon Espelette pepper powder
- 1 proprietary thin crust dough ball at 12-13 ounces
- 2-3 tablespoon extra-virgin olive oil for brushing
- 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 above recipe)
- ½ of a yellow pepper cut into small dice for garnish
- Large handful of fresh basil leaves, 12-16 leaves
Instructions
- For the Sweet Spicy Lemon Sauce: In a small saucepan, place ¼ cup water, the lemon slices, sugar, and salt, then gently mix. Turn the heat on high and wait a few minutes for the water to boil.
- Let the mix simmer and boil for three minutes then cover and let the lemon mix sit for 30-45 minutes.
- When the lemon mix has cooled, place in a blender and blend on high until the mix looks like a sauce.
- Place the lemon mix in a bowl and stir in the honey and pepper powder until amalgamated. Refrigerate overnight to let the flavors meld.
- For the Pizza: Start a hot grill.
- Cut the chicken breast crossways into half centimeter slices.
- Place chicken in a bowl and pour a tablespoon of extra virgin olive oil and a teaspoon of salt over the chicken and stir.
- Using tongs, place the chicken slices on the grill and season with a teaspoon of salt. After the last slice is placed, the first slices will be ready to turn over.
- After 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 heavy cream and a tablespoon of lemon juice. (The addition of these wet ingredients will facilitate a fast topping using a spatula.)
- Roll the thin crust dough ball on a floured surface into a large oval shape approximately 10-12 long and 6-7 inches wide.
- Dock the dough or use a fork to pierce the dough all around to alleviate large bubbles when heated.
- Get all ingredients ready as you oil one side of the dough. Place the dough on the grill and close the lid. The dough will be ready in 30-50 seconds so do not walk away. You may peek at the bottom of the dough for charring and grill lines. If you see this, the dough is ready to turn over.
- Brush the top of the dough with the remaining extra virgin olive oil and flip the dough over. Now is time to quickly top the dough.
