1 lb prepared pizza dough*
4 oz grilled chicken
4 oz roasted red pepper, diced
4 oz artichoke hearts, chopped
2-3 cups shredded mozzarella
2 T chopped fresh rosemary
4 T garlic flavored extra virgin olive oil
Sea salt and cracked black pepper
Russian River Valley Pinot Noir
Pre heat your grill (outdoor-indoor) to high. Brush off any residue and spray with a non stick spray.
Split the dough into 2 pieces. Form them into balls that you will spread out to make the free form pizza crust. If you can toss the dough that is great, but rolling it out on a clean counter with a small amount of flour works also.Have all your toppings close at hand when you toss you pizza crust on to the grill. Sprinkle about a tablespoon of extra virgin olive oil on the first side you will be grilling. Grill just until the edges begin to puff up and dry out, about 3 minutes. Flip over and drizzle more olive oil, sprinkle with salt and pepper, sprinkle half of the cheese evenly and top with half of the chicken, peppers, artichokes and rosemary. Grill another 3-4 minutes or until the pizza begins to expand and the toppings are bubbly.Repeat with the next dough ball and serve.
Makes two 10 inch pizzas.
~Chef Robin Lehnhoff-McCray
*premade dough is easy to find in your local grocery store
Other ingredients are welcome on your pizza, just don’t make it too heavy for the dough to support while it is baking.