Grilled Chicken Pizza with Mozzarella and Roasted Garlic

Preheat oven to 400 degrees F. (Prep time: 5 minutes)

Wrap garlic heads in foil and place on a small rimmed baking pan. Transfer to the oven and cook for 1 hour, or until the garlic is dark golden brown and very soft. Remove from the oven and let stand for 5 minutes, or until cool enough to touch. Squeeze the garlic cloves from their skin into a small bowl. (Cook time: 1 hour 5 minutes)

Preheat grill for two-zone grilling: half of the grill should be set to medium-high; the other half should be off (indirect heat). (Prep time: 5 minutes)

Stretch and shape the dough into a 14-inch circle and place on a pizza pan or large tray. Brush one side of the dough with 1 tablespoon of oil. Use your hands to transfer the dough to the direct heat side of the grill, oiled side down. Do not worry if the dough becomes a little misshapen during the transfer. Cook for 2 minutes, or until the dough releases itself from the grates (do not disturb the dough before it releases). (Cook time: 2 minutes)

Brush the top side of the dough with the remaining 1 tablespoon of oil, then use tongs to flip the dough. Cook for 2 minutes, or until the dough releases from the grates. Continue cooking the dough for 3 to 4 minutes longer, or until the dough is firm and grill-marked in all areas, flipping and rotating frequently, but keeping the grill closed when not flipping. (Cook time: 5-6 minutes)

Remove the dough from the grill and spread with sauce. Top with chicken, Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves. (Prep time: 5 minutes)

Transfer the pizza back to the grill on the indirect heat side. Close the grill and cook for 8 to 10 minutes, or until the toppings are warmed through and the crust is fully cooked. (Cook time: 8-10 minutes)

Remove the pizza from the grill and top with spinach. Cut and serve immediately. (Prep time: 2 minutes)