Greek Pizza with Roasted Garlic Sauce

1. For the slow roasted tomatoes: Slice 2 cups of grape tomatoes, cutting each in half. Peel and smash 6-8 garlic cloves. Toss the garlic and tomatoes onto a foil-lined baking sheet drizzle liberally with olive oil, and sprinkle with salt and pepper, to taste. Let roast in the oven at 250 degrees F for about 1 1/2 to 2 hours.

2. Remove the pan from the oven. Put the roasted tomatoes in a bowl and set aside. Reserve the garlic cloves in a separate bowl. Spoon the olive oil from the pan into a small bowl or glass measuring cup. Pour 2-3 Tablespoons more of olive oil plus some salt and pepper into the bowl and mix with an immersion blender. Then add the garlic cloves and continue using the immersion blender to break down the big garlic chunks. Mix for about 20 seconds, then set aside. This will be the sauce for your Greek Pizza!

3. Chop and slice onions, bell peppers, and olives. Set aside.

4. Season chicken with olive oil and Greek seasoning (if you don’t have Greek seasoning, salt, pepper, garlic powder, and oregano would work too). Grill over medium high heat for 6-8 minutes per side or until cooked through. Let sit for a few minutes before slicing the chicken, so it doesn’t lose all of the juices.

5. Sprinkle a little handful of cornmeal on the pizza stone (or greased baking sheet), and spread the rolled out pizza dough on top.

6. Bake the dough, at 425F for about 5-7 minutes. Remove from oven and spread the Roasted Garlic Sauce on the top of the dough. You can wait for it to cool slightly, if it’s too hot to handle.

7. Layer on the following items: Feta, most of the shredded white cheddar, onions, Roasted Tomatoes, olives, grilled Greek chicken, bell peppers, the rest of the shredded white cheddar cheese, and sprinkle with oregano.

8. Place in the oven to bake at 425 degrees F for about 15-20 minutes, or until the crust is golden brown.