Grilled Chicken Margherita Pizzas

Betty Crocker recipe

Grilled Chicken Margherita Pizzas

Photo by jackiemo

  • Prep Time


  • Total Time


  • Servings



  • 1 tablespoon olive oil

  • 1 clove garlic, finely chopped

  • 2 boneless skinless chicken breasts (about 8 oz)

  • ½ teaspoon seasoned salt

  • 4 Old El Paso® flour tortillas (8 inch)

  • 1½ cups finely shredded mozzarella cheese (6 oz)

  • 2 plum (Roma) tomatoes, thinly sliced (about 10 oz)

  • ¼ cup sliced fresh basil leaves


1.Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low. 2.On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil. 3.With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.


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