AVOCADO-PESTO GRILLED CHICKEN PIZZA
Pizza is the perfect Memorial Day treat when you throw it on the grill! We update this take on the pesto-chicken pizza by adding creamy avocado in the mix. A final drizzle of Two Rivers Roasted Garlic Olive Oil adds depth of flavor. Recipe courtesy of texasoliveranch.com
- 1 handful fresh basil
½ cup pine nuts
2 avocados; peeled, pitted and cubed
2 tablespoons fresh lemon juice
2 garlic cloves, minced
½ cup Two Rivers Arbequina Extra Virgin Olive Oil
1 tablespoon Two Rivers Roasted Garlic Infused Olive Oil
1-2 boneless, skinless chicken breast
Kosher salt & pepper
12” pre-made pizza crust
1 cup shredded mozzarella cheese
Fresh grated parmigiano cheese
Preheat the grill to medium-high.
To make the pesto, add basil, pine nuts, avocados, lemon juice, garlic and a heavy pinch of salt salt to a food processor. Pulse until combined.
Very slowly add Two Rivers Arbequina Extra Virgin Olive Oil and pulse, scraping sides if needed, until you reach a smooth consistency.
Cook the chicken breasts on the grill until done. Once cooled, cut the chicken into bite sized pieces for pizza topping.
Reduce heat on the grill.
Prepare pizza by spreading the avocado pesto on prepared crust. Next, layer chicken and mozzarella cheese. Season with salt & pepper. Finish with a drizzle of Two Rivers Roasted Garlic Infused Olive Oil.
Reduce heat on the grill to low. Using a large wooden paddle, transfer the pizza to the grill. Leave on for 5-7 minutes or until cheese is melted on top of the pizza.
Remove from heat and let cool. Garnish with fresh grated parmigiano before serving.
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