Mesquite-Smoked Chicken and Olive Pizza

You can use any toppings you like for this pizza, but the white pizza really lends itself to the chicken-olive combination featured here. Serve with a big green salad with Greek dressing.

Serves 4 with two 12-inch pizzas or one 22-inch pizza

Ingredients

1 cup olive oil

1 clove garlic, sliced

1⁄4 cup of your favorite herb or a combination of herbs, such as basil, rosemary, and oregano

4 ounces cornmeal

11⁄4 pounds pizza dough

3⁄4 pound boneless, skinless cooked chicken breast, shredded

2⁄3 cup green olives, chopped

1 tablespoon lemon juice

Salt and freshly ground black pepper to taste

3⁄4 cup Parmesan cheese, grated

  1. Place the oil, garlic, and herbs in a saucepan over high heat. Scald the oil, cool, and set aside.

  2. Sprinkle the cornmeal on a board and roll the dough over it.

  3. In a bowl, mix chicken, 1⁄2 cup flavored oil, olives, lemon juice, salt, and pepper. Spread evenly on the dough. Sprinkle with Parmesan cheese.

  4. Heat grill to high, adding two cups of soaked mesquite chips in the fire.

  5. Transfer to a pizza stone in a preheated grill. Cover and bake for about 7–8 minutes.