Preparation:

Preparation:

Dice leftover barbecued chicken or chicken from the grocery store. If you do not have leftover chicken, cook a couple boneless pieces of chicken and season to taste. Dice after cooking.

Dust your work surface with flour or cornmeal and roll out your pizza crusts.

Prepare your grill so that one side is hot and the other side is medium hot. Soak a pan of mesquite chips and apply them to the grill before you add your pizza. Brush the grill rack with vegetable oil.

Slide the pizza crust onto the grill rack over the hot coals and shut the lid for 2 minutes. Remove the dough, placing the crust grilled side up on a pizza pan or baking sheet. Repeat with the second crust.

Brush the crusts with olive oil and some tomato sauce. Sprinkle mozzarella and provolone over the crusts. Top each pizza with the chicken and pepper strips. Sprinkle each with the Asiago cheese.

Slide one pizza back onto the grill on the medium hot side. Close the grill cover and let it cook for about 3 minutes. Check the crust so it does not brown too fast. Lower the heat if needed by moving coals to the hot side or reducing the thermostat. Cook another 4 to 5 minutes until the cheese is melted and crust is brown.

Remove the pizza from the grill and allow to cool for a few minutes before serving. Repeat the last step with the second pizza.

(Makes 2 (12 inch) pizzas)