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Nutrition Facts
Serving Size 229 g
(Approx. 8 Servings)
Amount Per Serving
Calories 490 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 560 mg 23%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 44 g
Vitamin A 20% Iron 8%
Vitamin C 20% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Margerita Chicken Pizza

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

4 Tbsp extra virgin olive oil, reserve 3 Tbsp
1 Pt H-E-B Champagne Tomatoes, halved
2 H-E-B Peeled Garlic, chopped
3/4 Tsp salt, reserve 1/2 tsp
1/4 Tsp black pepper
1/2 Tsp crushed red pepper
3 cup(s) H-E-B Fancy Shredded Mozzarella Cheese
1/2 cup(s) basil leaves, sliced
1/4 Oz red star active dry yeast
1 cup(s) warm water
2 Tbsp H-E-B Sugar
1 cup(s) H-E-B Bakers Scoop Bread Flour
3/4 cup(s) H-E-B Baker Scoop Whole Wheat Flour
1/2 cup(s) Hill Country Fare Yellow Corn Meal
1 cup(s) H-E-B Traditional Pizza Sauce
12 Oz H-E-B Fully Cooked Grilled Chicken Breast, chopped
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Heat a heavy bottom skillet over high heat 3 minutes, then add olive oil, tomatoes, garlic, salt and pepper; stir-fry until tomatoes begin to brown; add crushed red pepper, then set aside.
Combine shredded cheese and basil in another bowl, and set aside.
Combine yeast and 1 cup warm water in a small bowl; when yeast begins to bubble, mix in sugar, bread flour, wheat flour, 1/2 teaspoon salt and cornmeal; form into a ball, cover and let rise in a warm place for about 1 hour (dough will double in size).
Heat charcoal or gas grill on one side for indirect grilling (350-400°F); set grill rack 3-4 inches above coals.
Divide pizza dough into 4 portions; on a large sprayed sheet pan or tray, shape dough with hands into an 8-9 inch circle; gently place on warmer side of grill until bubbly and grill marks appear on bottom of crust (about 2 minutes); turn over onto cooler side of grill, then spread 1/4 cup pizza sauce on crust; sprinkle 1/3 cup shredded cheese mixture over sauce, topped with 1/2 cup chicken strips, 1/2 cup tomato mixture and 1/3 cup more cheese mixture.
Close grill lid, and cook 10 minutes until cheese is melted and crust is crisp.



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