Grilled Chicken Taco Pizzas

This is an awesome recipe.  I made it in the summer while the BBQ was not under a ton of snow.  But this week, I am going to try it in the oven.  I asssume it will be just as good, minus the grill marks on the dough.  I had never put dough on the BBQ before, and after mustering up the courage I did it, and it was not scary at all, and it actually came out pretty good.  My advice is to oil the grill well, and don’t push down too hard on the dough while on the bbq, it will cause some of it to squeeze through the grates, and makes for a bumpy pizza.

This recipe also provides my new favorite home made taco seasoning mix.  I used to use one from all recipes, which is good too, but this one is yummier!  I use it for regular ground beef, turkey, or chicken tacos as well.

I use home made pizza dough, prepared in the bread maker, but store bought would work fine, or I would bet so would pocket-less pita!

This recipe is from the Food Network Magazine.

For the Taco Seasoning:

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 tsp Kosher salt
  • 1tsp freshly ground black pepper

For the Pizzas:

  • 1/4 cup vegetable oil, plus more for brushing
  • 1 pound skinless, boneless chicken breasts (about 4)
  • 2 lb pizza dough
  • All-purpose flour, for dusting
  • 2 cups shredded mozzarella and cheddar

For the Avocado Mixture:

  • 1 avocado
  • 1 lime’s juice
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp diced red onion


  • salsa
  • sour cream
  • chopped fresh cilantro
  1. Make the taco seasoning: Mix all of the ingredients  in a bowl.
  2. Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl.  Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
  3. Preheat a grill to medium high. Grill the chicken until cooked through.  Cool, then cut into bite-size pieces.
  4. Divide the dough into 6 pieces. Roll out each on a floured surface into an 6-8-inch round. Brush with oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
  5. Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes.
  6. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste.
  7. Top the pizzas with the avocado mixture, and the rest of the toppings.

It may be worth brushing off the BBQ and shoveling a path to it!!!


3 responses to “Grilled Chicken Taco Pizzas

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