By Traeger Kitchen
Do pizza night a little differently with this flavorful pie. Loaded with tender chicken, and topped off with olives & herbs, you may have just found your new favorite.
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|As Needed||extra-virgin olive oil|
|As Needed||Traeger Fin & Feather Rub|
|As Needed||fresh oregano|
|2 Medium||Tomatoes, sliced|
|1 Cup||Spinach, fresh|
|2 Ounce||Olives, Kalamata|
|1/4 Cup||feta cheese|
Lightly rub chicken breasts on all sides with some of the olive oil. Season all sides with Traeger Fin & Feather Rub.
3 chicken breasts
As Needed extra-virgin olive oil
As Needed Traeger Fin & Feather Rub
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Place the chicken breasts directly on the grill grate and cook for approximately 20 minutes, flipping halfway through, or until the internal temperature registers 165 degrees F on an instant-read thermometer.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
Remove the chicken and allow to rest for 10 minutes. Thinly slice the chicken breasts across the grain.
Turn the Traeger heat up to 400 degrees F, or High, and preheat, lid closed, for 5 to 10 minutes.
400 ˚F / 204 ˚C
Meanwhile, roll out the pizza crust to your preferred thickness.
1 pizza dough
Drizzle olive oil over both sides and season with fresh oregano.
As Needed fresh oregano
3 Tablespoon extra-virgin olive oil
Place the pizza crust directly on the grill grate, cooking the top side first. Cook for 3 to 5 minutes on both sides.
400 ˚F / 204 ˚C
After dough has finished cooking, pull off the Traeger and drizzle olive oil on top.
Evenly sprinkle spinach, olives, tomatoes, sliced chicken and feta cheese over the pizza crust. Serve. Enjoy!
2 Medium Tomatoes, sliced
1 Cup Spinach, fresh
2 Ounce Olives, Kalamata
1/4 Cup feta cheese