Ingredients

2 boneless, skinless grilled chicken breasts
2 tablespoons olive oil, divided
1/4 cup cornmeal or all-purpose flour (for rolling dough)
1 4-inch ball of pizza dough (recipe follows) or purchased frozen dough at room temperature
1/4 cup hoisin sauce
4 scallions (green onions), finely sliced
2/3 cup cilantro leaves
1/2 of a red bell pepper, sliced into thin strips
1 cup mozzarella cheese, grated
Sea salt and freshly ground pepper

Cut chicken into 1/2-inch strips and set aside. Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of work surface. Roll out gently into a 12-inch rectangle or circle, 1/4-inch thick. Brush both sides with olive oil and set aside until ready to grill.
Place dough in center of the cooking grate and grill directly over medium heat for 2-3 minutes, until bottom of crust is well-marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust. Sprinkle chicken, scallions, cilantro and red pepper evenly over crust. Top with cheese. If using gas grill, switch to indirect heat. Return pizza to center of the cooking grate and cook with lid closed until bottom is well-browned, toppings are warmed and cheese is bubbly, about 5-10 minutes. Makes 1 12-inch pizza.

Food processor pizza dough

1 1/2 cups lukewarm water
1 envelope rapid-rise yeast
1 1/2 tablespoons sugar
2 tablespoons olive oil, plus extra for oiling bowl
3 cups bread flour or all-purpose flour

Directions

Pour water into work bowl of a large food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour and salt and process until mixture comes together. Dough should be soft and slightly sticky. If very sticky, add 1 tablespoon of flour and pulse briefly. If too stiff, add 1 tablespoon water and pulse briefly. Process another 30 seconds.

Turn dough onto a lightly floured work surface; knead by hand to form a smooth, round ball.

Put dough into deep, lightly oiled bowl and cover with plastic wrap. Place in warm oven (100 degrees). Let rise 30 minutes or until doubled. Remove from oven, punch dough down and turn out onto lightly floured work surface. Divide into 4-inch balls. Each ball makes one 12-inch pizza crust.