Pizza Provencal

More pizza for us! The husband and I love to try to make different kinds of pizzas. We especially love to use the grill in nice weather. The original recipe calls for the pizza to be done in the oven, but due to nice weather and the fact that our home is on the market and we are looking to minimize the indoor mess, we grilled the pizza. I have included instructions for both the grilled and oven baked versions.

While have the leftover pizza for lunch, I was struck by the idea that the base of the pizza could be used as topping for crostini. Feel free to eat as an entree or serve as a small bite before dinner or at a party.

1/4 pitted Kalamata olives
3 tablespoons fresh basil leaves
3 tablespoons sun-dried tomatoes
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1.5 teaspoons minced fresh garlic
1 teaspoon water
1 (16) oz loaf Italian bread, split in half horizontally
2 cups thinly sliced chicken (we grilled it)
3/4 cup crumbled goat cheese
2 tablespoons chopped fresh basil

1. Heat up the grill.
   
2. Combine the first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread; sprinkle with cheese. Place on a baking sheet and put on the grill, cook until heated through. Sprinkle with basil. Cut into 4 pieces.

OR

1. Pre-heat oven to 450F.
2. Combine the first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread; sprinkle with cheese. Bake at 450 for 10 minutes or until heated. Sprinkle with basil. Cut into 4 pieces.

Yield: 4 servings.