1 lb store bought pizza dough, shaped into 4 disks
1 1/2 cups shredded mozzarella cheese
1/4 cup fresh parsley
Instructions
Preheat grill to medium. Season the chicken with salt and pepper. On a slightly greased grill grate, cook the chicken through, turning once, about 10 minutes. Coarsely chop.
Meanwhile in a pot of boiling, salted water, cook the pasta until al dente; drain and return to the pot. Add the chicken, vodka sauce and pecorino-romano. Cover to keep warm.
Drizzle the EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 6 inch round.
Place the dough on the grill, cover and cook until it bubbles. Flip the custs and top with the pasta mixture, mozzarella and parsley. Cover and cook until the cheese is melted and the crusts are golden, about 3 minutes.
Originally Submitted
7/24/2011
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