Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium. Season the chicken with salt and pepper. On a lightly greased grill grate, cook the chicken through, turning once, about 10 minutes. Coarsely chop.

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  • Meanwhile, in a pot of boiling, salted water, cook the pasta until al dente; drain and return to the pot. Add the chicken, vodka sauce and pecorino-romano; cover to keep warm.

  • Drizzle the EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 6-inch round.

  • Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and top with the pasta mixture, mozzarella and parsley. Cover and cook until the cheese is melted and the crusts are golden, about 3 minutes.

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