Grilled Chicken Pizza

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Chicken breasts, pounded flat, make the perfect base for mini pizzas. Top them with mozzarella slices, thinly sliced tomatoes, and grill until the cheese melts. Your miniature chicken breast Margherita is ready! Just sprinkle with fresh basil and red pepper. This protein-rich pizza, unlike a flour-based one, won't leave you feeling guilty about the extra calories, and it's just as delicious. Serve as an appetizer or, for a more filling lunch, with a variety of side dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 200g each)
2 tbsp. l. olive oil
1 teaspoon dried oregano
0.5 tbsp. pizza sauce
220 g fresh mozzarella, thinly sliced
1 large tomato, thinly sliced
Small leaves of fresh basil, for topping
Red pepper flakes, for topping (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, pizza sauce, mozzarella cheese, tomatoes, oregano, basil

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Toss the chicken with 1 tablespoon of olive oil. Using the flat side of a meat mallet or a heavy skillet, pound each chicken breast between 2 sheets of plastic wrap until it's 1/4-1/2 inch thick. Brush both sides of the chicken with the remaining 1 tablespoon of olive oil, and season with oregano, salt, and black pepper.
Brush the grill grate with olive oil. Grill the chicken until cooked through around the edges, about 3 minutes. Flip and brush the top of each breast with pizza sauce. Top with mozzarella slices, then tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3-4 minutes.