 Chicken Lime Pizza on the Grill - 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
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