Chicken and Sun-dried Tomato Grilled Pizza

Ingredients

1 1/2 cups fresh broccoli florets or spears, cut lengthwise into slices

8-10 ounces homemade or prepared pizza dough

1/2 cup pizza sauce

2 ounces McCluskey Brothers Mozzarella cheese, shredded and divided (1/2 cup)

2 ounces Union Star Parmesan cheese, grated and divided (2/3 cup)

1/2 cup Frigo® Ricotta cheese, divided

1 pound boneless skinless chicken breasts, cooked and cut into strips

1/2 cup oil-packed sun-dried tomatoes, drained, patted dry and cut into slivers

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.

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.