Grilled Chicken Pizza with Mozzarella and Roasted Garlic

Ingredients

• 2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
• 1 ball pizza dough, store-bought or homemade
• 2 tablespoons olive oil, divided
• cup prepared pizza sauce
• 1 cups cooked and pulled/chopped chicken
• 4 ounces Stella Fresh Mozzarella Cheese, thinly sliced
• 1 tablespoon everything bagel seasoning
• 1 cup spinach leaves, torn

Directions

Step 1: Preheat the oven to 400F. Wrap the garlic heads in foil and place them on a small rimmed baking pan. Transfer to the oven and roast for 1 hour or until the garlic is dark golden brown and soft. Remove from the oven and let cool for about 5 minutes, or until they are cool enough to touch.

Step 2: Squeeze the garlic cloves from their skins into a small bowl and set aside.

Step 3: Preheat the grill for two-zone cooking. Set half of the grill to medium-high heat, and leave the other half off (for indirect heat).

Step 4: Stretch and shape the pizza dough into a 14-inch circle. Place the dough on a pizza pan or large tray. Brush one side of the dough with 1 tablespoon of olive oil.

Step 5: Transfer the dough, oiled side down, onto the direct heat side of the grill. Don't worry if the dough becomes misshapen during the transfer. Cook for 2 minutes, or until the dough releases from the grates. Avoid disturbing the dough during this time.

Step 6: Brush the top side of the dough with the remaining 1 tablespoon of olive oil. Using tongs, flip the dough and cook for another 2 minutes, or until the dough releases from the grates. Continue to cook the dough for an additional 3 to 4 minutes, flipping and rotating it frequently. Keep the grill closed when not flipping the dough. The crust should be firm and grill-marked.

Step 7: Remove the dough from the grill and spread the pizza sauce over the top. Layer on the cooked chicken, mozzarella cheese, everything bagel seasoning, and roasted garlic cloves.

Step 8: Transfer the pizza back to the grill, but this time place it on the indirect heat side. Close the grill and cook for 8 to 10 minutes, or until the toppings are warmed through and the crust is fully cooked.

Step 9: Remove the pizza from the grill and top with torn spinach leaves. Slice and serve immediately.

Nutrition Facts (per serving)