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Grilled Chicken Veggie

1 chicken breast

1 red bell pepper sliced and seeds removed

1 yellow onion sliced into disks

1 zucchini sliced into ¼ inch strips    

1 yellow squash sliced into ¼ inch strips  

1 Japanese eggplant sliced into ¼ inch strips    

4 peeled garlic cloves

Balsamic glaze’ (sweet reduction)

Olive oil

Salt & pepper 

½ cup tomato sauce

2 cups of shredded mozzarella cheese


Season chicken with salt and pepper then coat with olive oil and balsamic glaze. Grill until cooked through. Cut into 1” cubes.


In a large bowl, mix all of the veggies together. Season with salt and pepper and coat with olive oil and balsamic glaze. Grill all of the veggies until tender and grill marks are on both sides. Mash the onion and garlic into a paste with the side of a large knife. Add to the paste the rest of the grilled veggies and coarsely chop and combine.


Spread sauce evenly onto pizza rolled out dough that is on a floured peel. Sprinkle cheese on top of sauce. Sprinkle grilled veggie mixture and chicken all over the top of the pizza.


Slide the pizza into the hot (650-700 deg.) wood oven. If crust starts to bubble, pop with a bubble popper. Turn pizza with metal pizza peel to insure even cooking. Pizza will be fully cooked with bubbly topping and beautiful golden crust in two to three minutes. Slide metal peel under pizza and remove from oven to a cutting board and enjoy!