Step 1

Preheat the grill to 400°F (200°C).

Step 2

Place the garlic heads on a small sheet of aluminum foil. Drizzle 1½ tablespoons of olive oil over the garlic and season with ½ teaspoon salt and ½ teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35–40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.

Step 3

Meanwhile, season the chicken breast and thigh with the remaining 1½ teaspoons of salt, remaining 1½ teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10–12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.

Step 4

Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6–8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.

Step 5

Roll out the pizza dough to your desired shape, about ½ inch thick. Brush the remaining ¼ cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5–6 minutes, or until the bottom is lightly browned.

Step 6

Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5–6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.

Step 7

Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.

Step 8

Enjoy!