This recipe is about pizza topped with sliced grilled chicken and a smoky balsamic sauce; get the dough, chicken and sauce ready for grilling, invite friends and have each bring cheese and a topping. Gather and mingle while grilling up the chicken breasts and flatten dough rounds, once ready, everyone partakes in creating - dressing up a personal pizza with favorite toppings. Then it’s back to the grill for cheese melting and dough crisping. Enjoy. Eat, Drink and be Merry!
Special Note: This dough recipe is from American Pie by Peter Reinhart (2003), highly recommended for grilling; it is a half recipe that makes 4 medium dough rounds. Be prepared to start this dough ahead of time; a 3 hour to overnight sit in the refrigerator is best.