Pizza: Grilled Chicken Bruschetta

Chicken. Bruschetta. Pizza.

When I think of basil I think of tomatoes and when I think of tomatoes and basil, I think bruschetta. (I mean, who doesn’t?) Because I adore bruschetta. It’s superb as an appetizer, or when spoonfuls are served over top of grilled chicken and with sliced crusty grilled bread. And it’s equally memorable when turned into a panzanella.

So why not make it into a pizza?

Needless to say, I whipped up my regular go-to bruschetta recipe and instead of topping crispy slices of toasted bread, I used it to top a cheesy, grilled chicken and ciabatta pizza. The results? Phenomenal.

For this Grilled Chicken Bruschetta Pizza Set out:

for the chicken:

• lemon juice – Adds a touch of citrus flavor and acidity.
• avocado oil – Or substitute with extra light olive oil.
• italian seasoning – Use regular (from-scratch or store-bought) feel free to add paprika for some color.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• boneless skinless chicken breasts (thin-cut) – Or you can horizontally cut chicken breasts in half.

the bruschetta:

• roma tomatoes – A staple ingredient for bruschetta. Roma tomatoes are well-seasoned, have fewer seeds and tend to be less acidic.
• basil and parsley (fresh) – Adds a pop of green and fresh herb flavor.
• garlic – This adds distinct and punchy flavor to this dish.
• kosher salt – This is needed in order to draw out flavor.
• freshly ground black pepper – Adds some subtle bite and flavor.
• olive oil – Adds richness and flavor.
• balsamic vinegar – Lends savory tang and acidity.

for the pizzas:

• ciabatta – Use from-scratch or store-bought.
• shredded italian blend of cheeses – I use a blend of mozzarella, fontina, parmesan, Romano and asiago cheeses.
• parmesan cheese – Use freshly grated for the dependable flavor.
• balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.

Make The Chicken:

In a shallow bowl, measure and add the juice of 1/2 a lemon (about 2 tablespoons), 1 teaspoon avocado oil, 1 tablespoon italian seasoning (the one I’m using has paprika in it) and 3/4 teaspoon garlic powder.

Stir to combine.

Add 1 to 1-1/4 pounds thin-cut boneless skinless chicken breasts and using tongs, toss to coat evenly. Let sit for 30 minutes.

Grilled the seasoned chicken breasts for about 3 to 4 minutes a side (depending on thickness) or until they are fully cooked. Of course if you have an indoor grill or grill pan you can certainly use those. See! It truely doesn’t have to be summer for you to enjoy this pizza.

Once grilled, transfer the chicken to a cutting board and cover with foil to rest for 5 to 10 minutes. Thinly slice each chicken breast and set it off to the side.

MAKE THE BRUSCHETTA TOPPING:

Meanwhile, in a bowl combine 6 medium sized roma tomatoes that have been seeded and chopped, 2 medium cloves of garlic that has been minced, 1/4 cup of sliced fresh basil and 1 tablespoon of chopped fresh parsley. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lastly, pour in in 1 tablespoons of olive oil and 2 teaspoons of balsamic vinegar.

Stir those glorious ingredients together and let the tomatoes sit and marinate in all those bright flavors.

BUILD THE PIZZAS:

Cut a 16 ounce loaf of ciabatta in half horizontally and divide the sliced grilled chicken over top of each one.

Divide and sprinkle with 2 cups (1 cup per half) of a shredded italian cheese blend.

Bake on the middle rack of your preheated oven for 8 minutes or until the cheese is melted and golden brown in spots and the bread is crispy.

Remove and while hot, immediately grate 2 tablespoons of parmesan cheese over top of each pizza. Then top with spoonfuls of the tomato basil bruschetta.

Finish with a drizzle of balsamic glaze and a few small basil leaves (if desired), slice and serve!

Warm, cheesy chicken pizza and a cool refreshing tomato basil bruschetta is heaven for your taste buds. Serve alongside a simple arugula salad and enjoy!

Enjoy! And if you give this Grilled Chicken Bruschetta Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!