Chicken Lime Pizza on the Grill

If grilling is your passion, try this chicken lime pizza!

Ingredients

Crust:
1/2 cup	cornmeal, coarse ground
3 1/4 cup	flour
1 1/2 teaspoon	salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
2 teaspoons	sugar
1 1/2 teaspoon	yeast
1/4 cup	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
1 1/4 cup	warm water
Topping:
2 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
1 teaspoon	sea salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
3/4 cup	Béchamel sauce with parmesan (recipe follows)
2	ripe tomatoes
1/2 cup	cilantro leaves
One	Lime Pepper Tequila Chicken, removed from bones and shredded Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
3/4 cup	mozzarella cheese, shredded
1	lime, very thinly sliced
	Fresh ground pepper Pepper Mills Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
Béchamel Sauce:
3 tablespoons	butter
3 tablespoons	flour
2 cups	milk
	salt and fresh ground pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1/2 cup	parmesan, grated

Cooking Instructions

Preheat oven to 375 F. Spread cornmeal evenly on a baking sheet and roast for 3 to 5 minutes, until it begins to darken. Cool.

In the bowl of a stand mixer, stir together 1/3 cup roasted cornmeal, flour, salt, sugar and yeast. In a liquid measuring cup, combine oil and water. With mixer running on low, pour liquid all at once into flour mixture and knead for 2 minutes. Dough will be soft and shaggy.

Place dough onto a lightly floured board and gather into a ball. Place in an oiled bowl, turning to oil all sides of dough. Let rise for 45 minutes. Punch dough down.

Sprinkle remaining cornmeal on a pastry board. Working in a circular motion with the heel of your hand, flatten the dough into a six inch circle. With a rolling pin, roll dough into a 15 inch circle, about 1/2 inch thick.

Brush crust with olive oil and sprinkle with sea salt. Spread Béchamel sauce over crust leaving a one inch border. Top with tomatoes, cilantro, lime pepper chicken pieces, mozzarella cheese, thinly sliced limes and fresh ground pepper. Cover pizza loosely with a clean towel and let rise for 15 minutes in a warm, draft free place.

Preheat oven to 425 F. Bake for 15 to 18 minutes on bottom rack of oven or on grill as directed by manufacturer. Serves 4 to 6

Béchamel Sauce with Parmesan
In a 2-quart saucepan over low heat, melt butter. Stir in flour and cook for 3 minutes. Gradually add milk, stirring constantly. Increase heat to medium. Cook for about 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in parmesan.