¡Hola! This post is sponsored by Society Culinaria and Flatout Flatbread. The recipe and opinions are my own. Thank you for supporting the businesses that make this blog possible!
Hello from sunny California!
Our house is full of boxes, I’m still hunting for my “good” deodorant, and space is tight, but we made it!
I have lots to share, but today I’m keeping it simple: let’s grill some pizza for dinner.
I’m back on the Flatout flatbread train and taking dinner outdoors because it’s summer and that’s where you want to be. We’ve been using Flatout flatbreads non-stop — leftovers wrapped in flatbread make instant dinners, which has been essential during the move. Peanut butter, banana, and Flatout has been my go-to snack to keep me going through boxes. One of my favorites is the Artisan Thin Pizza Crust. It comes in several flavors and works great as an appetizer or as an easy pizza base in the oven or on the grill.
To start, heat your grill. For charcoal, spread coals in a thin layer; for gas, set to medium to medium-high. Brush chicken breasts with oil, season with salt and pepper, and grill until cooked through, about 4–5 minutes per side. Keep the grill covered so you retain heat for cooking the pizzas.
Shred the cooked chicken and toss it with a sweet-spicy sauce made from honey, minced chipotle chiles (with a bit of adobo), minced garlic, and a touch of oil. This gives the chicken a bright, smoky-sweet flavor that pairs perfectly with sharp cheddar.
Brush both sides of each flatbread crust lightly with oil so they crisp up and don’t stick to the grill. Place the crusts on a cookie sheet for easy transfer to the grill. Spread a thin layer of the chipotle-honey sauce on each crust, then top with the shredded chicken, thin slices of green bell pepper, and a generous amount of sharp white cheddar—the sharper the cheese, the better.
Lower the heat to medium-low (or reduce your gas flame) and carefully transfer the topped crusts to the grill using a wide spatula, a cookie sheet, or a pizza peel. Grill until the crust is golden and crisp and the cheese is melted, about 3–5 minutes. Keep an eye on them and move the pizzas as needed to avoid burning. Turn the pizzas as they crisp so they brown evenly on both sides.
I like to top the finished pizzas with a fresh salad of quartered cherry tomatoes and avocado slices, or serve that salad on the side. Don’t skip a generous sprinkling of thinly sliced scallions — they add a fresh, sharp finish.
Honey Chipotle Grilled Chicken Pizza Recipe
4-6 Servings
25 minutes
15 minutes
40 minutes
A bright, smoky, and easy grilled pizza topped with juicy chicken, crisp peppers, and sharp cheddar.
Ingredients
- 1 clove garlic, minced
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 2 teaspoons minced chipotle in adobo
- 1 tablespoon honey
- 1/2 teaspoon kosher salt, plus more for seasoning
- 14 ounces boneless, skinless chicken breasts
- 3 Rustic White Artisan Thin Pizza Crusts
- 1 green bell pepper, thinly sliced
- 5 ounces grated sharp white Cheddar cheese
Instructions
- Heat grill to medium-high.
- Combine garlic, 1 tablespoon olive oil, chipotle, honey, and 1/2 teaspoon salt in a small bowl. Set aside.
- Rub chicken with oil and season with salt and pepper. Grill until cooked through, about 4–5 minutes per side. Remove and shred with two forks. Toss shredded chicken with 2 tablespoons of the chipotle mixture.
- Brush crusts lightly with the remaining teaspoon of oil on both sides. Spread the remaining chipotle mixture thinly over each crust. Top with chicken, bell pepper, and cheese.
- Carefully transfer pizzas to the grill and cook until crusts are golden and cheese is melted, about 4 minutes. Watch closely and move as needed to prevent burning.
- Serve with a green salad of cherry tomatoes, scallions, and sliced avocado, or pile the salad on top of each pizza. Enjoy.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 478
Total Fat: 17g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 80mg
Sodium: 782mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 5g
Protein: 32g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.