Ingredients
Cooking Instructions
1
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Grease grill grate.
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2
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Place broccoli florets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 2-5 minutes or until broccoli is just crisp-tender. Drain. Rinse under cold water. Pat dry.
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3
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Roll dough into 10-inch round circle on a lightly floured surface.
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4
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Transfer dough to grill grate with lightly floured, rimless baking sheet or pizza peel. Grill, covered, over medium heat for 1-3 minutes or until bottom is browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove dough from grill; place on floured surface, partially-cooked side down.
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5
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Spread the browned-crisp side of crust with pizza sauce. Sprinkle with 1/4 cup mozzarella and 1/4 cup parmesan. Dollop with 1/4 cup ricotta. Layer with chicken, broccoli and sun-dried tomatoes. Top with remaining mozzarella, parmesan and ricotta. Grill, covered, 2-4 minutes longer or until cheese is melted and bottom is browned and crisp. Cool on a cutting board for 2 minutes before slicing.
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Recipe Tip: Any brand of Wisconsin mozzarella, parmesan and ricotta cheese can be used.
Cheesemonger Tip: Wisconsin cheesemakers produce whole milk, part-skim and whey ricotta cheese. The whey and part-skim ricotta have a firmer texture, and whole milk ricotta is softer. The ricotta cheese makes this pizza extra rich and creamy.
Cooking Instructions
1
|
Grease grill grate.
|
2
|
Place broccoli florets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 2-5 minutes or until broccoli is just crisp-tender. Drain. Rinse under cold water. Pat dry.
|
3
|
Roll dough into 10-inch round circle on a lightly floured surface.
|
4
|
Transfer dough to grill grate with lightly floured, rimless baking sheet or pizza peel. Grill, covered, over medium heat for 1-3 minutes or until bottom is browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove dough from grill; place on floured surface, partially-cooked side down.
|
5
|
Spread the browned-crisp side of crust with pizza sauce. Sprinkle with 1/4 cup mozzarella and 1/4 cup parmesan. Dollop with 1/4 cup ricotta. Layer with chicken, broccoli and sun-dried tomatoes. Top with remaining mozzarella, parmesan and ricotta. Grill, covered, 2-4 minutes longer or until cheese is melted and bottom is browned and crisp. Cool on a cutting board for 2 minutes before slicing.
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