Grilled Chicken Eggplant and Zucchini Pesto Pizza
This pizza is packed with so many amazing flavours, including grilled vegetables, herb and garlic marinated chicken breast and pesto sauce. Every bite of pizza is incredible.
The other day, it was warm and sunny, so I just had to start up the grill. I had some chicken breast in the fridge, along with some vegetables. They all ended up grilled and I used them to assemble one of the most amazing pizzas I have ever had. This chicken pesto pizza is full of so many flavours and it is just awesome.
Ingredient Notes
- Chicken breast – while this recipe explains how to marinate and grill the chicken, it is also possible to purchase pre-cooked chicken breast or even use a rotisserie chicken.
- Vegetables – this pizza has grilled zucchini, eggplant and red pepper. Oh my word do they taste good on this pizza!
- Naan – I love to use naan for pizza because it is the perfect size for one person. The texture of the naan works very well as a pizza crust – a little crispy on the outside but still chewy in the middle.
- Pesto – instead of pizza sauce, using pesto compliments the chicken and grilled vegetables.
- Mozzarella – a classic for pizza, grated mozzarella is used, but you could also use an Italian cheese blend as well.
How To Grill Vegetables
To get things started, I grilled the eggplant, zucchini and red peppers. Grilling vegetables is so simple and they have a wonderful flavour. It is important to watch them, as they do not require that long on the grill. After a few minutes on the grill, I flip them to cook on the other side (just look at those grill marks on them in the photo above!). Once flipped, brush them with some olive oil or marinade.
Grilled Chicken Breast!
I grilled the chicken breasts as well. First, they were marinated in the fridge for a few hours in a mixture that I made (find it in the recipe below!). The flavour in these chicken breasts were amazing and they can be chopped up and used in so many things like wraps, sandwiches, salads, pasta or this pizza.
Instead of a traditional pizza sauce, these toppings demanded a pesto sauce as the base and they all worked perfectly together to make one outstanding pizza!
More Pizza Recipes
If you like this chicken pesto pizza, then try out some of these other recipes!
- Naan Pizza with Salami and Buffalo Mozzarella –
- Shrimp and Pesto Pizza –
- Pulled Pork Pizza –
- Philly Cheesesteak Pizza –
Grilled Chicken Eggplant and Zucchini Pesto Pizza
Ingredients
- 4 tbsp olive oil
- 1 tsp thyme
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves , minced
- 2 boneless skinless chicken breasts
- 2 zucchini
- 1 large eggplant
- 1 red pepper
- 4 naan or personal sized pizza shells
- 1/4 cup pesto sauce
- 1 1/2 cup grated mozzarella
Instructions
- Mix together the oil, spices and garlic in a small bowl.
- Place the two chicken breasts in a dish with sides. Pour half the mixed marinade over the chicken. Flip so all sides are coated in the marinade. Cover with plastic wrap and place in the fridge for a couple hours.
- Slice the zucchini lengthwise to make 1/4 inch strips. Cut the eggplant to make 1/4 inch rounds. Core and halve the red pepper.
- Fire up the grill and bring it to a medium high heat.
- Place the chicken breasts on the grill and cook till they reach an internal temperature of 165F/73.8C.
- Place the veggies on the grill and flip after the cook for a few minutes. While they are on the grill, brush the veggies with remaining marinade.
- Bring the chicken and veggies to room temperature. Chop into smallish sized chunks.
- Preheat oven to 425F/218C.
- Spread pesto sauce on the naan bread. Top with the chicken, eggplant, zucchini and red peppers. Sprinkle with grated mozzarella.
- Bake in the oven for 7-10 minutes or until the cheese in just starting to bubble and the edge of the naan bread is browned.
- Slice and serve.
Nutrition
Per serving:
Post sponsored by TUMS. All opinions are my own
