Spring break pizza

We aren't kidding ourselves. We are well aware that winter is not necessarily over, at least not in Minnesota. After all, March is the snowiest month of the year! Just because we wore shorts and flip flops all weekend doesn't mean we put our parkas and boots into storage. But we did pull grills out of dusty garages and the wonderful odor of charcoal wafted through neighborhoods like Memorial Day on steroids.

T and I enjoyed our last day of spring break with Mediterranean flavors and happy cats in the catio. There was a warm breeze and promise; I've never felt so relaxed. We lived by the Spicoli Proverb: All I need are some tasty waves, a cool buzz, and I'm fine.

Grilled Mediterranean Chicken Pizza
4 servings

1/2 batch pizza dough for grilling (recipe here)
8 ounces feta cheese, crumbled
8 ounces mozzarella, sliced or grated
4 ounces Parmesan, grated
1 cup cooked chicken, diced
1 cup tomatoes, sliced thin
3/4 cup Kalamata olives, chopped
1/2 cup artichoke hearts
1 tablespoon fresh thyme
Salt and pepper

Divide dough into 4 pieces and shape each piece into a thin round (use your hands or rolling pin) about 8 inches in diameter. Place rounds over direct heat and grill until marks appear on cooked side. Turn dough for even heating. When bubbles appear on uncooked side of dough and cooked side is brown but not burned, remove dough from grill.

Divide toppings over cooked side of pizza and return to grill, uncooked side over indirect heat. Close grill and cook until cheeses melt and toppings are hot. 

Drizzle pizza with olive oil and garnish with pickled red onion.

For the pickled onion:
1/2 cup water
1/2 cup vinegar
1/4 cup sugar
1 teaspoon salt
1/2 red onion, sliced thin

In saucepan over high heat bring water, vinegar, sugar, and salt to boil and simmer until sugar dissolves, whisking occasionally. Remove from heat and add onion. Set aside to steep for half an hour. Chill before serving.


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