Ingredients

• 2 heads garlic , top of bulbs trimmed off so tops of cloves are exposed
• 1 ball pizza dough , store-bought or homemade
• 2 tablespoons olive oil , divided
• 0.5 cups prepared pizza sauce
• 1.5 cups cooked and pulled/chopped chicken
• 4 ounces Stella® Fresh Mozzarella Cheese , thinly sliced
• 1 tablespoon everything bagel seasoning
• 1 cup spinach leaves , torn

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
3. 3 Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
4. 4 Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
5. 5 Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
6. 6 Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
7. 7 Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
8. 8 Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition per serving