Chicken and Sundried Tomato Grilled Pizza

Ingredients

8-10 ounces homemade or prepared pizza dough

1/2 cup pizza sauce

1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded

1/2 cup (scant 2 ounces) Wisconsin parmesan cheese, grated

1/2 cup (4 ounces) Wisconsin ricotta cheese

1 pound boneless, skinless chicken breasts, cooked and sliced

1 1/2 cups (about 7 ounces) broccoli florets, sliced and cooked crisp tender*

1/2 cup sundried tomatoes, drained, dried and slivered

1	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.
2	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.
3	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.
*To cook crisp tender: Place sliced broccoli florets in pan. Cover with boiling water. Let stand 2 minutes, or until broccoli is crisp tender. Pour into colander. Rinse with cold water. Drain and dry.