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1.
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For the slow roasted tomatoes: Slice 2 cups of grape tomatoes, cutting each in half.
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Peel and smash 6-8 garlic cloves.
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Toss the garlic and tomatoes onto a foil-lined baking sheet drizzle liberally with olive oil, and sprinkle with salt and pepper, to taste.
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Let roast in the oven at 250 degrees F for about 1 1/2 to 2 hours.
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2.
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Remove the pan from the oven.
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Put the roasted tomatoes in a bowl and set aside.
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Reserve the garlic cloves in a separate bowl.
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Spoon the olive oil from the pan into a small bowl or glass measuring cup.
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Pour 2-3 Tablespoons more of olive oil plus some salt and pepper into the bowl and mix with an immersion blender.
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Then add the garlic cloves and continue using the immersion blender to break down the big garlic chunks.
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Mix for about 20 seconds, then set aside.
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This will be the sauce for your Greek Pizza!
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3.
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Chop and slice onions, bell peppers, and olives.
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Set aside.
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4.
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Season chicken with olive oil and Greek seasoning (if you dont have Greek seasoning, salt, pepper, garlic powder, and oregano would work too).
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Grill over medium high heat for 6-8 minutes per side or until cooked through.
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Let sit for a few minutes before slicing the chicken, so it doesnt lose all of the juices.
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5.
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Sprinkle a little handful of cornmeal on the pizza stone (or greased baking sheet), and spread the rolled out pizza dough on top.
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6.
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Bake the dough, at 425F for about 5-7 minutes.
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Remove from oven and spread the Roasted Garlic Sauce on the top of the dough.
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You can wait for it to cool slightly, if its too hot to handle.
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7.
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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.
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8.
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Place in the oven to bake at 425 degrees F for about 15-20 minutes, or until the crust is golden brown.
