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Grilled Ratatouille Chicken Pizza

Take everything to the grill on a hot summer day…grill the chicken and char-grill the veggies before par-baking store-bought pizza dough. Or use leftover chicken and quickly roast the vegetables in a super-hot oven before topping the dough. Switch up the veggies depending on what’s at your late summer farmstand or market..

Servings 12
Total Time: 1 hour
Servings: 12
Total Time: 1 hour


  • 2 to 3 (about 14 ounces) Just Bare Skinless Chicken Breasts
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 small eggplant, sliced
  • 2 small red or yellow bell peppers, seeded, cut into quarters
  • 1 medium zucchini, cut in half lengthwise
  • 2 small red onions, cut into thick wedges
  • 3 medium plum tomatoes, halved lengthwise
  • Yellow cornmeal
  • 1-1/2 pounds whole-grain pizza crust dough, divided in half
  • 2 cups (8 ounces) shredded 6-cheese Italian blend
  • 4 ounces crumbled goat cheese
  • 1 tablespoon dried herbes de Provence

Nutrition Facts

Servings 12

Amount Per Serving
Calories 340 Calories from Fat 38
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 20g
Calcium 17%Iron 13%
Vitamin C 42%Vitamin A 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat grill to medium-high heat. Brush chicken and vegetables with oil; season with salt and pepper. Place on grill; cover and cook 10 to 15 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender and charred. Cook to internal temp of 165°F. Remove from grill and chop chicken and vegetables into smaller pieces. Set aside, with the cheeses and herbs, near the grill.
  2. Reduce grill heat to medium-low. Sprinkle a large flat baking sheet or pizza peel with cornmeal. Stretch and roll out one ball of pizza dough into a 12-inch round (it’s fine if it’s an irregular shape; allow the dough to rest for a few minutes if it keeps bouncing back.) Repeat with the remaining dough on another baking sheet.
  3. Lightly grease the grill rack or spray with nonstick grill spray. Slide both dough rounds directly onto grill rack. Grill about 4 minutes or until bottom of crusts is golden brown. Turn the crusts over using a baking sheet, pizza peel, or wide spatula.
  4. Top crusts evenly with vegetables, chicken, cheeses, and dried herbs. Cover the grill and cook 3 to 5 minutes or until cheese is melted and crust is a deep golden brown. Serve hot.


Leftover roast chicken may be substituted for Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it’s best to thaw the product before cooking.


•    If making your own dough isn’t in the cards, look for ready-to-bake pizza dough in the refrigerator case, buy it from a bakery, or use frozen bread dough (you’ll need to plan ahead for this so there’s time to allow it to thaw overnight in the fridge.)

•    For easier handling, consider making 4 smaller pizzas.

•    If you’d prefer to bake the pizza, heat oven to 425˚F. Roast chicken and vegetables in oven, drizzled with oil and seasoned with salt and pepper. Sprinkle a large baking sheet with cornmeal; press and roll out dough on baking sheet (or use a baking stone.) Pre-bake crust 8 minutes. Top with roasted vegetables and chopped chicken. Sprinkle with cheeses and dried herbs. Bake 5 to 10 minutes longer or until cheese is melted and crust is a deep golden brown.