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Homemade Grilled Chicken Avocado Pizza Sandwiches. recipe photo
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Grilled Chicken Avocado Pizza Sandwiches.

A crisp fried pizza-dough bread holds grilled seasoned chicken, creamy red-pepper mayo, havarti, avocado and lettuce for a handheld picnic-style sandwich.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 batch prepared pizza dough divided into 8 portions
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • kosher salt to taste
  • black pepper to taste
  • 2/3 cup mayonnaise
  • 1/4 cup diced roasted red peppers
  • 1 clove garlic minced
  • 2/3 cup freshly grated Havarti cheese
  • 4 to 6 cups shredded lettuce
  • 1 avocado thinly sliced
  • sliced tomatoes or chopped cherry tomatoes

Instructions

  • Divide the prepared pizza dough into 8 equal portions and roll each portion into a thin round, taking care not to tear the dough.
  • Heat 2 tablespoons olive oil in a cast-iron skillet over medium heat. Fry each dough round 1–2 minutes per side until puffed and cooked through, adding a little more oil if needed; transfer to a plate and repeat.
  • In a small bowl, whisk together 2/3 cup mayonnaise, 1/4 cup diced roasted red peppers and the minced garlic; stir in a little oil from the pepper jar if desired and set aside.
  • Preheat the grill to high (about 500–550°F / 260–288°C) for at least 10 minutes.
  • Season the chicken breasts all over with kosher salt, black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1/2 teaspoon dried oregano.
  • Grill the chicken 5–6 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Remove from the grill and let rest 5 minutes, then slice.
  • To assemble sandwiches, spread the red pepper mayo on one fried dough round, top with sliced grilled chicken, 2/3 cup grated Havarti, avocado slices, shredded lettuce and tomatoes; finish with another dough round if desired and serve immediately.

Equipment

  • Cast-Iron Skillet
  • grill (gas or charcoal)
  • Tongs
  • Meat Thermometer
  • Mixing Bowl
  • Whisk or fork
  • Knife and cutting board

Notes

  • Fry the dough just before assembling for best texture.
  • Make the red pepper mayo up to 2 days ahead and refrigerate.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Warm the fried dough slightly before assembling if stored in the fridge.