Chicken and Sun-Dried Tomato Grilled Pizza

Instructions

1. Grease grill grate. Heat grill to medium.
2. Arrange broccoli in a steamer basket. Place basket into a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Remove from the heat. 
3. Roll out dough into a 10-inch circle on a lightly floured surface.
4. Transfer dough to grill grate with a lightly floured, rimless baking sheet or pizza peel. Grill dough, 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 crust from grill; place on a lightly floured baking sheet partially-cooked side down.
5. Spread pizza sauce on the browned-crisp side of crust to within 1/2 inch of edges. Sprinkle with 1/4 cup mozzarella and 1/4 cup parmesan. Dollop with 1/4 cup ricotta. Layer with the chicken, sun-dried tomatoes and broccoli. Top with remaining cheeses.
6. Grill pizza, covered, for 2-4 minutes longer or until cheese is melted and bottom is browned and crisp. Cool for 2 minutes before slicing.