Name someone who doesn’t like pizza – we’ll wait. We put our better-for-you twist on this not-so-classic take with our vibrant and delicious Greek inspired pizza, made with fresh basil and feta. Whether you’re cooking this 100% gluten-free meal in the oven, or getting adventurous on the grill, this summer inspired pizza is perfect for any Labor Day cookout menu.
2Serves
10 minCook
15 minPrep
Prepare the Banza pizza crust: Preheat your grill over medium high heat. Take Banza pizza out of the package and leave on the counter to come to room temperature for 10-15 minutes.
While crust is defrosting, dice the thawed Daring Original Plant Chicken pieces into large chunks. Drizzle the Plant Chicken with the olive oil and lemon juice. Season with the oregano, garlic powder, salt, and pepper.
Pan fry the Plant Chicken for 2 – 2.5 mins, turning halfway. Remove from the heat and set aside.
In the same pan you used for the Plant Chicken, quickly sauté the spinach to allow it to wilt, then remove from the heat and squeeze out any excess moisture. Set aside.
Grill pizza crust: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Grill for 5 minutes on one side until the crust is evenly charred. Remove from the grill and place grill side-up on a wooden board or pizza peel.
Top the grilled side with sauce, cheeses, Plant Chicken, and spinach then carefully transfer the pizza back to the grill. Close the grill if possible and allow to cook for another 3-5 minutes until the cheese has melted and there is some color on top.
Remove from the grill and top with dollops of olive tapenade and fresh basil. Slice and then serve.
