I have been entertaining and I wanted to make a special lunch for my house guests.  I saw this receipe for a thin crust white pizza in my Sandra Lee Semi-Homemade Grilling cookbook and I thought I would give it a whirl.  I made mine in the oven yesterday because of the weather but I can’t wait to try it on the grill.  This would make a great appetizer as well as a meal.

1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury)
1/2 cup roasted garlic Alfredo sauce
2 cups shredded Italian 5-cheese blend
1/4 onion, sliced
1 (6-ounce) package grilled chicken breast strips ( I cooked 2 seasoned chicken breasts ahead of time and slicked them for the topping, I have a hard time eating precooked chicken with fake grill marks)
4 roasted garlic clove
1/4 cup shredded Parmesa
1 teaspoon Italian seasoning


GRILL: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Carefully remove pizza dough from can. Unroll dough and place on hot oiled grill. Let cook 2 minutes and turn over using cookie sheet.
Spread Alfredo sauce over pizza leaving a 1-inch border. Next, top with remaining ingredients in order listed. Cover and cook 8 to 10 minutes, or until cheese has melted and begins to bubble. Serve hot.
INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble. 
As you can see I added tomatoes to my pizza.  I wanted to use them up and they tasted great, feel free to add any veggies that you would like.