Grilled California Chicken Pizza with Canned Bartlett Pears
4 skinless, boneless California chicken breasts
1/2 cup olive oil, divided
15-1/4 ounce can Bartlett pears, juice reserved; pears cut into 1/2-inch chunks
4 tablespoons minced garlic, divided
4 tablespoons fresh chopped herbs, divided (basil, Italian parsley, cilantro, oregano, rosemary, chives, thyme)
4 teaspoons sea salt, divided
1 loaf frozen yeast bread, thawed
1/2 cup Gorgonzola cheese, crumbled
1-1/2 cups each shredded fontina, asiago and mozzarella cheeses
Marinate chicken in 1/4 cup olive oil, juice from canned Bartlett pears, 2 tablespoons garlic, 2 tablespoons herbs and 2 tablespoons salt for one hour. Reserve pear slices.
Grill marinated breasts about 5-7 minutes per side, or until done. Let cool; cut into 1-inch pieces.
Preheat oven to 450 degrees F. Sprinkle 12 to 14-inch pizza pan or stone with coarse corn meal. Roll thawed dough into a 12 to 14-inch circle and transfer to pan. Mix gorgonzola, fontina, asiago and mozzarella cheeses with remaining olive oil, garlic, herbs and salt. Spread cheese mixture over dough. Top with chopped chicken and pears. Bake 20-25 minutes, until pizza is done and browned on bottom.