On floured surface, roll dough into 10-inch round. Brush outdoor gas grill grates with olive oil and set grill to high over direct heat.

Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to heated grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface, partially cooked-side-down.

Working quickly, spread pizza sauce over dough. Spread 1/4 cup mozzarella and 1/4 cup parmesan evenly over sauce, Dollop 1/4 cup ricotta over. Distribute chicken, broccoli and sundried tomatoes evenly over cheeses. Top with remaining mozzarella, parmesan and ricotta. Return to grill, close lid and cook 2-4 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.