Korean black garlic kalbi marinate with chicken, broccoli and red onion and my white pizza with shiitake mushrooms and sweet cherry peppers are my new favorites.
Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to medium heat.
Combine oil and chopped garlic in a small bowl and set aside. Mix the Korean black garlic kalbi marinate and sliced chicken together. Caramelize the sliced mushrooms on medium high heat with a pinch of sea salt and butter.
After pizza dough has rested, divide into 2-4 even pieces (depending on how big you want your pizza). Stretch or roll dough into desired size. I did 4 medium sized pizzas. Put the pizza dough on a lightly floured rimless baking sheet. Lightly oil one side of the dough.
Slide the dough over to the grill. Grill the dough for about 2-4 minutes with the lid closed. Lift the lid, using a pair of tongs flip the dough over onto the other side and cook for about 2-4 minutes. The dough should be golden brown with grill marks on both sides. Repeat for the other two pizzas.
Once the dough is cooked, remove it from the grill and place it back onto the baking sheet.
First two pizzas, spread the chicken and marinate all over the pizzas, making sure the sauce covers the dough except the edges, if you need to add extra sauce do so now. Add in the broccoli and a sprinkle of the onions if you like them. Sprinkle with mozzarella cheese and place back onto the grill until the cheese has melted.
Second two pizzas : Brush the olive oil and garlic mixture over the pizza and sprinkle with mozzarella and parmesan cheese. Top with cooked mushrooms and place back onto the grill until the cheese has melted.
Using tongs, remove the pizza from the grill. Garnish with fresh arugula and sweet peppers as desired . Slice and serve immediately.