olive oil, divided
cloves of garlic, minced
boneless, skinless chicken thighs (1 1/2 lbs (675 g) total)
salt and pepper
scoop (700 g) prepared pizza dough
halved grape tomatoes
cocktail bocconcini, cut in half
of baby arugula
Combine 1/4 cup (60 mL) oil, balsamic vinegar, honey and garlic. Pour into large resealable bag. Add chicken, seal bag, releasing as much air as possible, and coat chicken until well coated.
Refrigerate at least 4 hours or overnight.
Preheat grill to medium-high heat. Grease cooking grates well. Sprinkle chicken with salt and pepper. Grill chicken, turning once, for 10 to 12 minutes or until well marked and cooked through.
Let stand for five minutes. Cut into thin slices.
Divide pizza dough into 4 portions. On a lightly floured surface, roll out each portion into an 8-inch (20 cm) thin slice. Brush the top with the rest oil
Place slices on grill, oiled side down.
Grill for 2 to 3 minutes or until lightly browned and place on bottom side.
Brush the top with the rest oil.
Turn over and make the heat to medium
Very quickly, divide the chicken, tomatoes, bocconcini and pesto between the pizzas.
Cover it and grill for 5 to 7 minutes or until dough is cooked through and toppings are heated through
Remove from grill.
add arugula before serving