4 Pizza Dough Balls, traditional white, personal size
1/2 cup Extra Virgin Olive Oil
In a small saucepan, heat oil over medium heat. Add granulated garlic and cook until fragrant. Add flour, pepper, and salt. Cook until flour is slightly brown. Temper in heavy cream. Bring to a boil and reduce heat to low. Simmer until sauce begins to thicken. Remove from heat and stir in parmesan cheese until melted.
Preheat oven to 350°F. In a small bowl, combine chicken with the Mediterranean Blend and 1 tsp oil. Place on parchment lined baking tray and bake until chicken reaches an internal temperature of 165°F. Allow to rest, then dice into 1/2" cubes. Set aside.
In a medium skillet, saute bacon until crisp. Remove from pan, leaving fat in the pan. Place on a paper towel to drain. Replace skillet over medium heat and cook spinach until just wilted. Remove from pan.
Preheat grill to medium heat. Cover the reverse side of a half sheet tray with Olive Oil. Stretch pizza dough ball out to desired size. Slide dough off of sheet tray and on to grill, so that the oiled side is on the grill. Brush face up side of dough with additional oil. Grill until dough has grill marks and is beginning to crisp. Flip using tongs and a spatula. (Repeat 3 more times if making all 4 personal pizzas.)
Spread 1/4 cup of carbonara sauce over the pizza crust. Top with 1/4 of cooked chicken, bacon, and spinach. Sprinkle with mozzarella. Cooked until cheese has melted.
Meanwhile, heat a small skillet over medium high heat. Heat a small amount of oil until shimmering. Add one egg (for each personal pizza) and fry to sunny side up, or desired doneness.
Remove pizza from grill and top with fried egg. Freshly grind McCormick Culinary Whole Black Peppercorns over entire pizza. Serve immediately.
Looking for extra crunch? Try our grilled chicken carbonara pizza using our whole grain pizza dough.
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