• 1 round basic pizza dough (see recipe)
• 2 8-ounce boneless, skinless chicken breasts
• Asian ginger hibachi grilling sauce
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 ounces shitake mushrooms, sliced thin
• 1 medium red onion, sliced
• 3 cloves roasted garlic
• 1 cup basil pesto sauce
• 4 ounces shredded Asiago cheese
• 6 ounces shredded mozzarella cheese
• 1 cup shredded radicchio
• 8 leaves fresh basil, torn
• 1 tablespoon coarse cornmeal

Preheat your CBO oven as instructed in the "User’s Manual."

Marinate chicken in a mixing bowl with the Asian ginger hibachi grilling sauce, cover and refrigerate for about 30 minutes. Melt the butter with the olive oil over a high heat in a large skillet, then sauté onions. Add mushrooms and garlic and continue to sauté until the mushrooms and onions are tender. Set off to the side in a bowl. Stretch the dough out into a rectangle. Transfer the dough to a pizza pan. Grill chicken until cooked through; approximately 7 minutes on each side. Remove and let the chicken cool. Once chicken is cool enough to handle, cut into thin strips. Top the dough with basil pesto followed by Asiago and mozzarella cheese, mushroom mixture and sliced chicken. Bake pizza until cheese is bubbling. Once cooked, remove from oven and top with radicchio and basil.