Prep Time (minutes)
Cook Time (minutes)
1 chicken breast, butterflied
2 tsp of aromatic blackening rub
3 cups grated parmesan cheese
1 poblano pepper
14 ounces (1/2 batch) white wine pizza dough
2 tablespoons of crème fraîche
3 ounces of grated smoked cheddar cheese
The blackened chicken and roasted poblano can be prepared ahead and refrigerated until pizza-making time.
1 Prepare the grill (or oven) for direct grilling at 500° to 600°F. Coat the chicken breast with blackening rub, pressing it into the surface.
2 Grill the breast over direct heat, turning once, about 3 minutes per side until cooked to about three-quarters doneness (the chicken will finish cooking on the pizza). Remove from the grill, slice thinly on the bias and reserve.
3 Grill the poblano over direct heat, turning occasionally until the skin is black. Remove from the grill and let cool in a closed paper bag or in a bowl covered with a plate.
4 Use a knife to scrape off and discard the charred skin. Remove and discard the stem and seed pod, and then cut the pepper into ¼” by 1’ strips. Reserve.
5 Prepare the pizza oven or grill for baking pizza at 500°F
6 Roll out the pizza dough to about 14” and transfer to a pizza prep peel lightly dusted with
7 Bake the pizza until the crust is golden brown and the toppings are hot about 10 minutes.