Grilled Chicken, Sun-Dried Tomato and Aragula Pizza

Grilled Chicken, Sun-Dried Tomato and Aragula Pizza
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time


Add all
  • 1 cup
    (250 mL)

    of thick cooking cream, 15%

  • 1

    large chicken breast, butterflied

  • 1 Tbsp.
    (15 mL)


  • 1 to 2

    garlic cloves, chopped

  • 1/3 cup
    (80 mL)

    sun-dried tomatoes, minced

  • 1/2 tsp.
    (2 mL)

    dried oregano

  • salt and freshly cracked pepper

  • 1

    pizza crust, 30 to 35 cm (12 to 14 in.)

  • 1/2 cup
    (125 mL)

    gouda cheese from here, grated

  • 1/2 cup
    (125 mL)

    of baby arugula leaves


Preheat the barbecue on medium-high heat. Season the chicken with salt and pepper and grill for 15 minutes or so until cooked through.

Let cool and cut into strips. Set aside.

In a saucepan, on medium heat, melt the butter and sauté the garlic. Add the sun-dried tomatoes and cook for 2 minutes. Pour the cream into the pan, add the oregano, salt and pepper. Cook until the mixture thickens.

Spread the sauce over the pizza crust. Garnish with the chicken strips and sprinkle with cheese.

Place the pizza on the barbecue and cook on indirect heat, meaning you will close the flame under the pizza, leaving the other side on medium heat. Cook until the cheese is melted and the crust is crunchy. Remove from the barbecue by sliding the pizza onto a cutting board.

Garnish with aragula and serve.

Source: Metro