Grilled Leftover Chicken + Basil Pizza


  • 15 oz. can of tomato sauce
  • 7 oz. can of tomato paste
  • 1/4 tsp. garlic powder
  • 2 tsp. dried Italian seasoning
  • 2 7-9oz. packages of dry pizza dough mix
  • 6 oz. fres mozzarella (sliced)
  • 4 oz. boneless chicken pieces (cut)
  • Olive oil
  • 1 bunch fresh basil


  1. Make the pizza sauce by mixing in a bowl, 1- 15 oz. can of tomato sauce, 1- 7 oz. can of tomato paste, ¼ tsp. of garlic powder, and 2 tsp. of dried Italian seasoning. Set aside.
  2. Prepare the grill for high, direct heat.
  3. Make 2 pizza crusts according to package directions. Use 2- 7-9 oz. packages of dry pizza mix. Make 2 pizza crusts by flattening the dough with your hands on a slightly floured surface. Use your fingers to stretch out the dough. Once the dough is made into 2- 8 inch pizza crusts, let it rest for 5 minutes and then push the edges out again until you have 2 nicely shaped 10-inch flat round crusts. Cover one with a slightly damp paper towel. Place the other on a lightly floured rimless cookie sheet.
  4. Prepare the toppings so they are ready to top the pizza. Cut 6 oz. of fresh mozzarella into 6 equal slices and then cut each slice in half. Place the cheese and 4 oz. of cooked boneless chicken pieces (skin removed) on a plate.
  5. Once the grill is hot (when you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in small dish of olive oil and use tongs to wipe the grill grates. Slide the crust from the cookie sheet onto the grill. Close the lid of the grill and let cook for 2 minutes.
  6. After 2 minutes, open the grill and check underneath the crust to see if it is browned. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom begins to brown. The top of the pizza crust will start bubbling up with air pockets
  7. Use the cookie sheet and tongs to remove the crust from the grill. Flip the crust over so that the grilled side is now up. Keep the grill covered so it stays hot.
  8. Lightly brush the grilled side of the dough with oil; add about 2 oz. of sauce. Avoid too much sauce or the pizza will be soggy. Sprinkle ½ the chicken over the sauce and then cover the chicken with ½ of the fresh mozzarella.
  9. Slide the topped pizza back onto the grill. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grill onto a cutting board or other flat surface and top with chopped, fresh basil leaves. Let the pizza rest.
  10. Place the second dough on the cookie sheet and repeat steps 5-9.
  11. Serve ¼ of a pizza alongside a large piece of fruit or a large tossed salad.
  12. Cut the second pizza into ¼ and wrap into single pieces to carry to lunch.
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