Categories: Grilling

Ingredients

• 1 1/2 cups shredded leftover Beer Can Chicken (see recipe)
• 3 tbsp. olive oil, divided
• Kosher salt and black pepper, to taste
• 1/4 uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 1/2 cup Roasted Garlic Paste (see recipe)
• 1 1/4 cups grated Fontina cheese
• 1 heart of romaine, cut crosswise into 1/2-inch wide ribbons
• 2 tbsp. Caesar Salad Dressing (see recipe)
• 2 tbsp. freshly grated Parmigiano-Reggiano

Directions

1. Preheat the grill, roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

2. Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

3. Finish grilling the pizza per the master instructions.

4. Just before the pizza is done, toss the romaine with the dressing and 1 tbsp. of the Parmigiano in a medium bowl

5. Remove from the grill, and immediately top with dressed romaine. Sprinkle with the remaining 1 tbsp. Parmigiano and season with salt and pepper. Slice and serve immediately.

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