****This recipe requires you to marinate the chicken overnight before you can make the pizza***

In a large saucepan combine tomato puree and whiskey. Bring to a boil. Boil for 5 minutes. Reduce heat and add garlic, Italian Seasoning and red pepper flakes. Cook another 15 minutes on medium low until mixture thickens. Add basil and remove from heat and set aside.

Sift together flour, salt and the yeast, make a well in center of flour mixture and add the water and oil and mix with a fork or spoon to form a ball of dough, knead the dough for about 10 min. on a lightly floured surface. Place dough in a greased bowl and set in a warm draft free area covered with plastic wrap for 1 hour or until doubled in size. Punch the dough down and knead again for a few minutes on a lightly floured surface. Roll out on a parchment paper(this will keep the dough from sticking so you can place on the grill). If you have a heavy duty mixer with a kneading paddle then you can make the dough in this and not be required to knead manually!

While the dough is rising go ahead and assemble the topping ingredients. You will need to grill the chicken breasts and discard the marinade. After the chicken is grilled set aside to cool a little so that it can be cut into strips. Next, place the red onion slices and mushrooms on grill and grill on med. low for 5-10 minutes or until you see searing marks on each side of the onion and it appears tender. Take the onions and mushrooms off of the grill and set aside. Take a pastry brush and brush the grill with oil. Place your shaped pizza crust directly on the grill and close the lid and grill for 10 min. on med-low heat. Take tongs and flip the crust cook for another 5 min.and flip back. Brush as much pizza sauce over crust as you wish. Start layering the chicken,onions, mushrooms, basil and cheeses. Close the lid until the cheese melts thoroughly.Take pizza off the grill and slice into individual slices. Enjoy! This makes one 12 inch pizza.

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