Penne alla Vodka and Grilled Chicken Pizza

By VegasBartender

Tip
Classic pasta dishes make playful pizza toppings. Change up the pasta shapes and jarred sauces to make spaghetti bolognese and fettuccine alfredo pizzas

Tip
An Extra Buck Will Buy You...shrimp instead of chicken. Swap it in for a seafood treat.

Ingredients

• 1/2 pound skinless, boneless chicken thighs (about 3)
• Salt and pepper
• 1 1/2 cups penne pasta
• 1 1/2 cups jarred tomato vodka
• 2 tablespoons (about 2 oz.) grated pecorino romano cheese
• 1 pound store-bought pizza dough, shaped into 4 disks
• 1/2 cup (about 4 oz.) shredded mozzarella cheese
• 1/4 cup (about 1/4 bunch) chopped parsley

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat a grill to medium. Season the chicken with salt and pepper. On a lightly greased grill grate, cook the chicken through, turning once, about 10 minutes. Coarsely chop.

Meanwhile, in a pot of boiling, salted water, cook the pasta until al dente; drain and return to the pot. Add the chicken, vodka sauce and pecorino-romano; cover to keep warm.

Drizzle the EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 6-inch round.

Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and top with the pasta mixture, mozzarella and parsley. Cover and cook until the cheese is melted and the crusts are golden, about 3 minutes.