Greek Chicken Pizza
Grecians started the Olympics, so it’s only fitting to fire up the food of the gods for your Olympic watch party. This tangy Greek Chicken Pizza recipe fuels your Olympic fire.
2-3 chicken breasts
Traeger Mediterranean Rub
3 tbsp Olive Oil
1 Pizza dough
2 Roma tomatoes, thinly sliced
2 handfuls spinach
1-2 oz can Kalamata olives
Lightly rub chicken breasts on all sides with some of the olive oil. Season all sides with Traeger Mediterranean Rub.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 375 degrees F with the lid closed for 10 to 15 minutes.
Place the chicken breasts directly on the grill grate and cook for approximately 20 minutes, flipping halfway through, or until the internal temperature registers 165 degrees F on an instant-read thermometer.
Remove the chicken and allow to rest for 10 minutes. Thinly slice the chicken breasts across the grain.
Turn the Traeger heat up to 400 degrees F, or High, and preheat, lid closed, for 5 to 10 minutes.
Meanwhile, roll out the pizza crust to your preferred thickness.
Drizzle olive oil over both sides and season with fresh oregano.
Place the pizza crust directly on the grill grate, cooking the top side first. Cook for 3 to 5 minutes on both sides.
After dough has finished cooking, pull off the Traeger and drizzle olive oil on top.
Evenly sprinkle spinach, olives, sliced chicken and feta cheese over the pizza crust. Serve. Enjoy!
Recipe and photo from Traeger.