Grilled Chicken Pizza

In a large bowl, combine 1 cup of flour, yeast, sugar, oregano, garlic powder, and salt.

Add water and olive oil. Mix ingredients together with a wooden spoon until well combined, about 1 minute.

Gradually add 1/2 cup of flour at a time until the dough forms into a soft ball. It will be slightly sticky, but add additional flour if needed.

Preheat the grill to medium. Turn dough out onto a lightly floured surface and knead for about 4 minutes or until smooth and elastic, adding additional flour if necessary.

Cut dough in half and form into two circles about 6 inches in diameter. (it will make it easier to flip while on the grill. TRUST me on this.)

Place each dough circle on a flat baking sheet or a pizza stone to transfer it to onto the grill.

In a large skillet over medium-high, heat olive oil. Add minced garlic and saute until fragrant, about 1-2 minutes.

Add mushrooms and spinach. The spinach may need to be added in batches. Mix in salt and pepper.

Saute until mushrooms soften and spinach is wilted for about 5 minutes. Place into a bowl to take to the grill. Brush the tops of the dough with canola oil.

Carefully flip or place the pizza dough, canola oil side down, onto the grill. Brush the top with remaining canola oil. Cover and cook for 5 minutes or until bottom is cooked and grill marks are present.

With two large metal spatulas, flip the dough over to cook (you did spread the top with the canola oil, right, so it doesn’t stick to the grill? That would be a HUGE mess!)

Working quickly with your toppings, place the 1/2 of the sauteed ingredients, 1/4 cup shredded chicken, 1/4 cup feta cheese and 1/4 cup mozzarella over each of the grilled doughs.

Close the cover of the grill and cook for approximately 5 minutes until the crust is grilled and cheeses are melted.

Transfer the completed pizzas to the baking sheets by using the spatulas.