Barbecued Pesto and Veggie Pizza

Barbecued Pesto and Veggie Pizza
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 2

    chicken breasts

  • olive oil as needed

  • 1

    green summer squash in thin, lengthwise slices

  • 1

    yellow summer squash in thin, lengthwise slices

  • 2x60 g

    refrigerated, square, thin crust pizzas

  • 1/3 cup
    (80 mL)


  • 1

    fresh tomato, thinly sliced

  • 3/4 cup
    (190 mL)

    Emmental cheese, grated

  • ground pepper, to taste

  • 12

    leaves of fresh basil


Preheat barbecue at medium.

Place chicken breasts on oiled barbecue grill and cook 8 minutes per side, or until well done. Cut in pieces and set aside.

Meanwhile, brush the slices of summer squash with oil. Place them on the barbecue grill and cook 2 minutes per side.

Place pizzas on barbecue and cook 2 minutes. Turn over and brush with pesto. Add slices of tomato and summer squash. Add the chicken and sprinkle with cheese. Cook with lid down 4 more minutes, or until cheese melts.

Add black pepper and garnish with fresh basil leaves.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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