Chicken, Chili Pepper and Coriander Pizza
3 tablespoons olive oil
12 ounces boneless chicken
1 bunch green onions, sliced
1 fresh red chili pepper, seeded and chopped
1 red pepper, cut into thin strips
4 ounces mushrooms, sliced
3 tablespoons fresh coriander, chopped
1 12" Pizza crust (fresh or premade)
1 tablespoon chili oil
6 ounces shredded mozzarella cheese
salt and pepper to taste
additional toppings as desired
Brush chicken breasts with olive oil, season with salt, pepper and chilies. Place on grill on medium, and turn only once until breasts are cooked thoroughly. Use the direct grilling method. Slice thinly.
Place whole red peppers on grill to cook until hot, yet not completely cooked. Cool slightly, then thinly slice the peppers, green onions, and mushrooms, and other desired toppings. Toss with remaining olive oil, red chili, coriander and salt and pepper. Pour out excess oil, cover, and set aside.
Brush the pizza crust with chili oil. Place chicken evenly over the crust, then sprinkle with vegetables and top with shredded mozzarella cheese.
Cook pizza on a preheated grill stone for 5-10 minutes or until the base is crisp and golden and the cheese is bubbling.
Refer to grill stone instructions.
Slice and serve hot.