Recipe: Thin-Crusted Pizza with Chicken, Kalamata Olives and Fontina Cheese (grilled)

THIN-CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

FOR THE DOUGH:
1 envelope active dry yeast
1/2 teaspoon sugar
2/3 cup warm water (105-115 degrees F)
2 to 3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil, plus olive oil for brushing crusts

FOR THE TOPPING:
3 cups thinly sliced grilled chicken meat
3/4 cup sliced, pitted Kalamata olives
4 cups shredded Fontina cheese
1 cup thinly sliced red onion
2 tablespoons finely chopped fresh parsley

TO MAKE DOUGH:
In medium bowl, combine yeast, sugar and water. Stir briefly and let stand until foamy, 5 to 10 minutes.

Add 2 cups of flour, salt, pepper and 2 tablespoons olive oil. Stir with your fingers until dough holds together. Transfer to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn ball to cover surface with oil. Cover bowl with plastic wrap and set aside in a warm place until dough doubles in size, 1 to 1 1/2 hours.

TO MAKE THE CRUSTS:
Punch down dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about 1/8-inch thick. Lightly brush both sides of each round with olive oil and place rounds on baking sheets.

Gently slide crusts from the baking sheet onto grill and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crusts bubble; they will deflate when you turn them over. Transfer crusts to the baking sheets, with grilled sides facing up.

TO MAKE THE PIZZAS:
Distribute chicken, olives, cheese, onion and parsley evenly among crusts.

Transfer pizzas again from the baking sheet to the grill and cook, covered, directly over medium heat until crusts are crisp and cheese is melted, 3 to 4 more minutes.

Serve pizzas warm, cut into wedges.

Makes 4 pizzas
Source: Napa Valley chef Jamie Purviance in Weber's Art of the Grill, Recipes for Outdoor Living