Remember how we made grilled vegetable pizza last week and I had dough left over? Well, that only meant we had to make another pizza sometime soon, right?! We used what we had on hand, in this case we used roasted garlic, chicken and basil from the garden. I found a great white pizza sauce recipe online - super easy, super quick, super tasty and used that for the sauce. For the cheese I used mozzarella and fontina. I wasn't sure this pizza would turn out very well, what with the dough being previously frozen and never haven tried the white sauce recipe before. But, amazingly, it was absolutely fantastic. I mean, really really good. I am so hooked on grilling pizza.
A note on the grilling process for this particular pie - I don't think I cranked the heat high enough for the first side of the dough, so it was a little soft even though the second side got cooked through. The cheese had melted, but there was no way I was gonna get that brown crispiness from the five minutes I had the cheese on the grill. So, my only option was to finish this bad boy off in the oven. Which is what I did and I was pleased with the results. See how the cheese got cooked nicely? That wouldn't happen on the grill. No way, Jose. So, it wasn't a 100% grilled pizza, but it turned out just perfect.
I reheated it the next day for lunch and it was just as good (right, Mom?!).
Grilled Chicken Pizza with White Sauce (basically this recipe):
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
2 heads Roasted Garlic, recipe follows
Pizza dough - homemade or picked up from your local pizzeria
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 grilled chicken breasts, cut into cubes or strips
Roasted Garlic:
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
For the white pizza sauce, gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add cloves from 1 head of roasted garlic. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
Preheat your grill to medium-high and your oven to 350 degrees. Flatten the dough into desired shape and brush one side with olive oil.
Place dough on grill and grill for about five minutes or until the bottom is crispy. Flip over and spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle with the grated fontina. Add your grilled chicken. Grill for another 5 minutes or so, or until the crust is golden and cheese is melted. Remove from the grill and slide into preheated oven. Bake for another 10 minutes or until cheese is and bubbly and golden brown in spots. Sprinkle chopped basil over the top. Serve immediately.
Bon Appetit!
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