Southwestern Style Grilled Pizza with Chicken in Just 30 Minutes

Southwestern-Style Grilled Pizza with Chicken is topped with enchilada sauce, green chiles, Colby Jack cheese, and fresh veggies, it is bursting with bold flavor. Whether cooked on the grill to achieve that incredible charred flavor or baked in the oven, your family is going to love this pizza.

 

Summer grilling has never been better than it is with the addition of grilled pizza. The grill gives pizza this fabulous flavor that reminds me of brick oven pizza. I started grilling pizza about a month ago.

Let me tell you, whether it is cooked on a pizza stone or straight on the grill, it is some of the best pizza I have eaten.That said, this pizza is even more special.  Its a flavor explosion.

My favorite Southwestern flavors come together on this grilled pizza.  The sauce and a few special ingredients make this pizza a knock out!  Whats your guess?

Enjoy!

With love from our simple kitchen to yours. 

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Other Quick and Easy Grilling Recipes

Southwestern-Style Grilled Pizza with Chicken

Donna Elick

Southwestern-Style Grilled Pizza with Chicken is topped with enchilada sauce, green chiles, Colby Jack cheese, and fresh veggies, it is bursting with bold flavor. Whether cooked on the grill to achieve that incredible charred flavor or baked in the oven, your family is going to love this pizza.

5 stars from 1 review

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Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Mexican

Method Grill, Oven

Servings 4 makes 1 pizza

Equipment

• grill
• pizza stone

Ingredients

 

1x2x3x

• ▢ 1 premade pizza dough
• ▢ corn meal, for dusting
• ▢ 1/2 cup enchilada sauce
• ▢ 1/4 cup fire roasted diced green chiles
• ▢ 12 ounces precooked chicken, chopped (great way to use left overs)
• ▢ 8 ounces Colby Jack cheese, shredded
• ▢ 1/2 small red onion, sliced
• ▢ 1 Roma tomato, sliced
• ▢ 1/2 green bell pepper, sliced
• ▢ 1/2 cup sour cream, poured into a squeeze bottle

Instructions

 

• Preheat grill to medium high heat.
• Roll pizza into a 12″ round. Sprinkle pizza stone with corn meal. Place pizza on top of stone. *See Cook’s Note if you do not have a pizza stone, or wish to bake pizza in oven.
• Spoon enchilada sauce over pizza, leaving ½” edge around pizza. Sprinkle chiles, chicken and cheese evenly over pizza. Add onions, peppers and tomatoes on top of the cheese.
• Place pizza on preheated grill. Close cover and cook for 8-10 minutes until crust is golden brown and cheese is melted. Carefully remove pizza from grill, drizzle sour cream over top.
• Slice and serve!

Donna’s Notes

OVEN DIRECTIONS: Preheat oven to 425 degrees F. Assemble pizza on a pizza pan or cookie sheet dusted with corn meal. Bake for 8-12 minutes, until crust is golden brown and cheese is melted.
To grill without a pizza stone: Place rolled out uncooked pizza dough on grill for 3 minutes, cook with lid closed until golden brown. Remove from grill and flip so cooked size is facing up. Top pizza according to recipe. Place pizza back on grill and cook for 3-5 minutes until crust is golden brown and cheese is melted.

Nutrition

Serving: 1 | Calories: 686cal | Carbohydrates: 55g | Protein: 49g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 1417mg | Sugar: 11g | Fiber: 3g | Calcium: 440mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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