Chicken and Grilled Vegetable Pizza

Oh, pizza. How I love you!

I think that I was Italian in another life. I can eat pizza and pasta most nights of the week and be perfectly content. With some wine, of course.

I made two kinds of pizza last week: Simple Grilled Vegetable Pizza and then a Chunky Chicken/Grilled Vegetable Pizza. Both were thin crust, crispy, and delicious.

I started off grilling some veggies on a grill pan. Us New Yorkers don’t really have access to grills, so grill pan it is.

Above you see an eggplant, a few bell peppers, and a zucchini. I didn’t even use any oil or anything on the pan– just simply grilled these babies up!

I rolled out my whole wheat dough, which took some considerable arm strength I might add, and then topped it with some basic sauce.

For the vegetable pizza, I just layered on the veggies whole:

Topped with some mozzarella:

In the oven and back out again:

Literally couldn’t stop taking pictures.

And for the chicken/veggie pizza, I decided to dice up the grilled veggies and add baked chicken (I had baked this a few days prior and had it frozen). Otherwise, it was the same process. Dough, sauce, topped with the same veggies and chicken, shredded mozzarella on top.

I hope you enjoy this as a healthy dinner (what? we’ve got some whole wheat carbs, veggies, chicken, cheese… pizza can be healthy!), lunch or even a slice as a snack. It’s a pretty well rounded meal if you ask me.

If you haven’t seen my posts yet about Intuitive Eating and the 21 Day Intuitive Eating Challenge I’m hosting starting Feb 1, check them out here! Would love to have you join.

Grilled Vegetable Pizza

• Whole Wheat Pizza Dough (or regular)
• About 1/2 cup of pizza or pasta sauce of your choice
• Veggies: I used eggplant, zucchini, bell peppers
• About 1/2- 3/4 cup shredded mozzarella
• S&P, crushed red pepper flakes
• Flour for working with the dough
• Sprinkle of cornmeal for the baking pan.

1. Preheat oven to 450.

2. Slice your veggies and get them grilling on the grill pan. After a few minutes, turn them, so that they are cooked on both sides. If you keep your heat on high, the whole grilling process should only take about 5 minutes per batch (I had to do a few batches because my grill pan is small).

3. Work the dough into pizza form, using flour to help you from it sticking to your hands. Use a rolling pin if you have one. Once it is formed, sprinkle a baking pan with cornmeal. Add dough to the baking pan.

4. Add sauce. Top with grilled veggies and mozzarella.

5. Bake in oven for about 10 minutes, until the edges of the crust start to brown.

Grilled Vegetable and Chicken Pizza

• Whole Wheat Pizza Dough (or regular)
• About 1/2 cup of pizza or pasta sauce of your choice
• Veggies: I used eggplant, zucchini, bell peppers
• About 1/2 – 3/4 cup shredded mozzarella
• 2 baked chicken breasts, chopped
• S&P, crushed red pepper flakes
• Flour for working with the dough
• Sprinkle of cornmeal for the baking pan.

1. Preheat oven to 450.

2. Slice your veggies and get them grilling on the grill pan. After a few minutes, turn them, so that they are cooked on both sides. If you keep your heat on high, the whole grilling process should only take about 5 minutes per batch (I had to do a few batches because my grill pan is small).

3. Work the dough into pizza form, using flour to help you from it sticking to your hands. Use a rolling pin if you have one. Once it is formed, sprinkle a baking pan with cornmeal. Add dough to the baking pan.

4. Add sauce. Chop grilled veggies and chicken, and add to the pizza. Top with mozzarella.

5. Bake in oven for about 10 minutes, until the edges of the crust start to brown.