Mediterranean thin crust pizza

Ingredients :

• 1 pizza crust (thin homemade or thin premade)

• 1 boneless chicken breast (pre grilled)

• 200g feta cheese

• Kalamata olives — remove pits

• Sun dried tomato

• Red onion

• Fresh basil

Balsamic Vinaigrette :

• 3 tbsp Olive Oil

• 3 tbsp Balsamic Vinegar

• Crushed chopped garlic to taste

Steps :

1. Combine ingredients in dish and mix together.

2. Place chicken, and vegetables around pizza dough according to taste.

3. Sprinkle generously with crumbled feta cheese. Drizzle the balsamic vinaigrette, and sprinkle chopped fresh basil over pizza to taste.

4. Pre-heat your grill to medium-high using all of the burners. The stone can be used with either the direct, or indirect cooking method. For higher heat, use the direct cooking method.Preheat the stone on the grill, and place the pizza on the stone with the wooden pizza peel provided. To prevent sticking while making a fresh pizza, add a light dusting of flour to the stone and the peel. Place the fresh dough on the peel before dressing it. When ready, slide the pizza from the peel onto the hot stone.The thermometer on the stone support indicates the approximate temperature of the stone. The stone thermometer will read slightly higher than your grill thermometer, as it is directly above the burners.

5. For best results, cook thin-crust fresh pizzas at high setting on the stone support or around 600°F on your grill thermometer. Use the medium-high setting on the thermometer on the stone for thicker-crust fresh pizzas, or the 500°F on your grill thermometer. Add a light dusting of flour to the stone to help prevent the dough from sticking.

6. Create your own pizza with your favorite toppings using pizza dough or flatbread. Pre-made pizza can also be used.

7. Monitor cooking progress every couple of minutes as cooking temperatures and times vary widely among makes and models of barbecues.

8. Pizza is ready when cheese has melted and bottom is browned. Remove from pizza stone with the included wooden pizza peel.

9. Allow stone to cool completely before attempting to remove from grill.

Credit : Broil King BBQ