Extra cheese grilled Greek chicken pizza topped with spinach and feta is the perfect recipe for your next get-together. Total showstopper!

Ingredients

Full recipe with amounts can be found in the recipe card below.

Make the pizza dough and sauce

How to make pizza dough: Whisk the yeast and sugar into warm water and allow to stand for 5 minutes until frothy. In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running, pour in the yeast mixture. Add the olive oil then allow to knead for a few minutes until the dough is soft, smooth and only slightly tacky. If the dough is very sticky, add a little bit of flour and knead in. Transfer the dough to an oiled bowl, cover with plastic and allow to rise for at least 1 hour. I usually make the dough a few hours before cooking. Once risen, divide the dough into 4 and form into balls. Place on a floured board and cover with a dish cloth and allow to rise for another 30 minutes while you prepare the toppings.
Make the sauce: Combine all the ingredients in a bowl and mix well. Adjust seasoning if necessary. The sauce needs to be subtly seasoned since most pizza toppings are on the saltier side. Use immediately on pizza bases or store.

Prepare the toppings: Slice the chicken in half horizontally, resulting in two thin fillets. Drizzle the chicken with the olive oil and lemon juice. Season with oregano, garlic powder, salt and pepper. Pan fry or grill the chicken until golden and cooked through. Remove from the heat then slice. In the same pan you used for the chicken, quickly saute the spinach to allow it to wilt then remove from the heat and squeeze out any excess moisture.
Prepare the grill: Preheat the grill (braai/barbecue) to its hottest setting. I like to have a cooler zone to move the pizza to should it be needed. If you have a grill with a lid/top you can close, even better. Brush the grill grid with a little oil.
Grill the pizza: Form the dough into pizza bases with your hands, pressing from the middle, forming the pizza as you go. Take care not to thin it out too much. Transfer the dough to the grid then allow to cook for a few minutes until the dough has started to bubble up. Remove from the grill and place grill side-up on a wooden board. Top the grilled side with sauce, cheese, spinach and chicken then carefully transfer the pizza back to the grill. Close the grill if possible and allow to cook for a few minutes until the cheese has melted and there is some color on top. Remove from the grill, slice, top with basil and serve.

Extra cheese grilled Greek chicken pizza topped with spinach and feta is the perfect recipe for your next get-together. Total showstopper!

5 from 2 votes

Course: Dinner

Cuisine: American, Italian

Keyword: Chicken pizza, Grilled pizza, Pizza recipe

Prep Time: 30

Cook Time: 30

Proofing time: 1

Total Time: 2

Servings: - 6

Calories: 575kcal

Author: Alida Ryder

Prepare the pizza dough and sauce according to recipe instructions.
Slice the chicken in half horizontally, resulting in two thin fillets. Drizzle the chicken with the olive oil and lemon juice. Season with oregano, garlic powder, salt and pepper.
Pan fry or grill the chicken until golden and cooked through. Remove from the heat then slice.
In the same pan you used for the chicken, quickly saute the spinach to allow it to wilt then remove from the heat and squeeze out any excess moisture.
Preheat the grill (braai/barbecue) to its hottest setting. I like to have a cooler zone to move the pizza to should it be needed. If you have a grill with a lid/top you can close, even better. Brush the grill grid with a little oil.
Form the dough into pizza bases with your hands, pressing from the middle, forming the pizza as you go. Take care not to thin it out too much.
Transfer the dough to the grid then allow to cook for a few minutes until the dough has started to bubble up. Remove from the grill and place grill side-up on a wooden board or pizza peel.
Top the grilled side with sauce, cheeses, chicken and spinach then carefully transfer the pizza back to the grill. Close the grill if possible and allow to cook for a few minutes until the cheese has melted and there is some color on top.
Remove from the grill, slice, top with basil and serve.