Grilled Pizza with Chicken, Kalamata Olives and Fontina

You may never cook a pizza in your oven again
after you've tasted one off the grill.
The delicate crust comes out crisp and singed in spots,
but still chewy in the center, and it picks up the
wonderful smoky flavors of the grill.

Ingredients:
Store purchased already baked pizza crusts

Topping:
3 cups thinly sliced grilled chicken meat
3/4 cup sliced, pitted kalamata olives
4 cups shredded fontina cheese
1 cup thinly sliced red onion
2 tablespoons finely chopped fresh parsley

Directions:
Slide the crusts onto the grill and cook, uncovered, directly over medium heat until grill marks are clearly visible about 2 minutes.
Don't worry if the crusts bubble, they will deflate when you turn them over. Transfer the crusts to baking sheets
with the grilled sides facing up.
Distribute the chicken, olives, cheese, onion,
and parsley evenly among the crusts.
Transfer the pizzas again from the
baking sheet to the grill and cook, covered,
directly over medium heat until the crusts
are crisp and the cheese is melted, 3 to 4 more minutes.
Serve the pizzas warm, cut into wedges.