Chicken and Sun-Dried Tomato Grilled Pizza

Topped with three kinds of delicious-gooey cheese, your guests will love this flavorful grilled pizza. And you’ll love how it comes together, making outdoor entertaining look like a breeze.

Wisconsin Cheese Chicken and Sun-Dried Tomato Grilled Pizza Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mozzarella, Parmesan or Ricotta can be used in this recipe.


  1. Grease grill grate. Heat grill to medium.
  2. Arrange broccoli in a steamer basket. Place basket into a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Remove from the heat. 
  3. Roll out dough into a 10-inch circle on a lightly floured surface.
  4. Transfer dough to grill grate with a lightly floured, rimless baking sheet or pizza peel. Grill dough, covered, over medium heat for 1-3 minutes or until bottom is browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove crust from grill; place on a lightly floured baking sheet partially-cooked side down.
  5. Spread pizza sauce on the browned-crisp side of crust to within 1/2 inch of edges. Sprinkle with 1/4 cup mozzarella and 1/4 cup parmesan. Dollop with 1/4 cup ricotta. Layer with the chicken, sun-dried tomatoes and broccoli. Top with remaining cheeses.
  6. Grill pizza, covered, 2-4 minutes longer or until cheese is melted and bottom is browned and crisp. Cool for 2 minutes before slicing.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

The ricotta cheese makes this pizza extra rich and creamy. Part-skim ricotta has a firmer texture, and whole milk ricotta is softer and creamier.

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