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Grilled Wine and Cheese Pizza | Magnolia Days

Grilled Wine and Cheese Pizza

Grilled Wine and Cheese Pizza has a white wine sauce topped with chicken, mozzarella and parmesan cheeses. Arugula and tomatoes are piled on after grilling.
Course Pizza
Cuisine Italian
Author Renee


For the white wine sauce:

  • 3 tablespoons unsalted butter
  • 1 small shallot minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 1/2 cups whole milk
  • 1/2 cup grated parmesan cheese

For the pizza:

  • 1 homemade or store-bought pizza dough
  • Olive oil
  • 1 grilled chicken breast chopped
  • 1 to 2 cups shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • 4 ounces baby arugula leaves
  • 1 cup grape tomatoes cut in half
  • White wine vinegar optional


For the white wine sauce:

  1. Melt butter in a medium saucepan over medium heat. Add shallot, salt and pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add garlic, stir, and cook for 1 minute. Add flour and cook for 1 to 2 minutes stirring occasionally.
  3. Slowly pour in wine, whisking while pouring. Cook for 5 minutes, stirring occasionally.
  4. Slowly pour in milk, whisking while pouring. Bring to a simmer and cook until it thickens, about 5 minutes.
  5. Add parmesan cheese and whisk to combine and until cheese has melted. Remove from heat.

For the pizza:

  1. Heat a grill to medium high (about 450° to 500°F).
  2. Roll out dough into a circular or rectangular shape.
  3. Place dough on a pizza peel (sprinkle pizza peel first with cornmeal for easier sliding of dough).
  4. Use tongs to dip a paper towel into a small bowl of olive oil then brush grates with oil.
  5. Slide the dough from the pizza peel onto the grill grates. Cover and grill for about 2 minutes, until bottom has lightly browned.
  6. Use tongs to remove dough and place upside down on the pizza peel.
  7. Brush uncooked side of dough with olive oil.
  8. Spread a thin layer of sauce over dough. Top with chicken, mozzarella cheese, and parmesan cheese.
  9. Return pizza to the grill. Cover and cook about 2 to 3 minutes, until cheese has melted and bottom of crust has browned.
  10. Top pizza with arugula and sliced tomatoes.
  11. Drizzle with olive oil and white wine vinegar (if using).

Recipe Notes

Remaining sauce can be used as a pasta sauce. Chill leftovers and use within 3 days.