Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (180ml) warm water
  • 2 1/4 tsp (7g) active dry yeast
  • 1 tsp (6g) granulated sugar
  • 1 tsp (6g) fine sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 cup (120ml) tomato sauce
  • 8 oz (225g) low-moisture mozzarella, shredded
  • 1/4 cup (10g) fresh basil leaves, torn
  • 8 oz (225g) cooked chicken breast, cubed
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let sit for 5 minutes until foamy.
  2. Stir in flour, salt, and olive oil. Knead for 5 minutes until the dough is smooth and elastic.
  3. Cover the dough and let rest in a warm spot for 20 minutes.
  4. Divide dough into 4 equal balls and flatten into 10-inch circles.
  5. Preheat grill to high heat (450-500°F) and liberally coat the grates with olive oil using a pastry brush.
  6. Place dough circles directly on the grates. Close the lid and cook for 2–3 minutes until the bottom is mahogany-colored and the dough has puffed up.
  7. Flip the dough over using tongs.
  8. Quickly spread tomato sauce, mozzarella, cubed chicken, and basil over the seared side.
  9. Close the lid and cook for another 3–5 minutes until the cheese is bubbling and melted.