Grilled Pesto Pizza With Chicken, Mozzarella, And Ricotta

• 2 tablespoons extra virgin olive oil, divided, plus more for brushing
• 8 ounces sliced crimini mushrooms
• 1/2 cup chopped onion
• 1 cup shredded rotisserie chicken
• 2 tablespoons chicken stock
• 1/2 cup ricotta cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons semolina flour or polenta
• 1 pound refrigerated prepared pizza dough, at room temperature
• 1/3 cup fresh prepared pesto
• 6 ounces shredded mozzarella cheese (about 1 1/2 cups)
• 2 plum tomatoes, thinly sliced
• 1/4 cup fresh basil, cut into thin strips

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; saute 3 minutes. Add onion; saute 4 minutes. Add chicken and chicken stock; cook 1 minute.
2. In a small bowl, combine ricotta cheese, salt, and pepper.
3. Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
4. Brush grill grates with oil, and slide pizza dough onto grates. Brush top of dough with remaining 1 tablespoon oil. Grill 2 minutes or until grill marks appear. Reduce heat to medium-low; flip dough, and spread evenly with pesto, leaving a 3/4-inch border. Spread chicken mixture evenly over pesto. Top evenly with mozzarella and tomato slices, and dot with ricotta mixture. Grill, covered with grill lid, 5 to 7 minutes or until cheese melts. Remove pizza from grill, and top with basil. Serve immediately.

extra virgin olive oil, crimini mushrooms, onion, rotisserie chicken, chicken stock, ricotta cheese, salt, freshly ground black pepper, flour, pizza, fresh prepared pesto, mozzarella cheese, tomatoes, fresh basil

Taken from www.myrecipes.com/recipe/grilled-pesto-pizza-chicken-mozzarella-ricotta (may not work)