Recipe: Thin-Crusted Pizzas with Yesterday's Grilled Chicken

THIN-CRUSTED PIZZAS WITH YESTERDAY'S GRILLED CHICKEN

1 (four-inch) ball ready-made pizza dough
Extra virgin olive oil
2 cups good-quality tomato sauce
4 grilled chicken breast
1 1/2 to 2 cups grilled bell peppers
1/2 cup black olives
1/2 cup tightly packed fresh basil leaves

Prepare grill for direct-heat cooking. Cut parchment paper into four 9-inch squares and lightly oil each sheet of paper on 1 side

Cut dough into 4 equal pieces. Roll or press dough flat on oiled side of paper into circles about (8-inches) in diameter, leaving dough slightly thicker at edge than in middle. Lightly oil top side of dough.

Lay dough on medium-hot grill grate, with paper side facing up. Grab one corner of parchment with tongs; peel it off. Grill over direct, medium heat (adjust heat by moving grate up or down) until crusts are marked on underside, 2-3 minutes, rotating crusts occasionally for even cooking.

Transfer crusts from cooking grate to back of baking sheet, with grilled sides facing up. Spread about 1/2 cup sauce over each crust, a 1/2-inch border around edges. Arrange thinly sliced chicken, thinly sliced peppers, sliced olives and basil (torn into small pieces) over sauce.

Transfer pizzas from baking sheet to cooking grate. Grill until crusts are crisp and cheese is melted, 4-5 minutes, rotating crusts occasionally for even cooking.

Transfer to cutting board. Cut into wedges. Serve warm.

Makes 4 small pizzas
Source: Weber's Real Grilling by Jamie Purviance and Tim Turner