Lightly coat the chicken with oil and season with Blackstone Tuscan Herb seasoning. Cook for 3 minutes per side or until fully cooked, then remove from the griddle and let rest for 10 minutes before cutting into bite-sized pieces.
In a bowl, mix the softened butter, grated garlic, chopped parsley, and Blackstone Tuscan Herb seasoning to make the garlic butter.
Preheat the pizza oven to medium heat.
Slice the ciabatta loaf in half lengthwise and spread the garlic butter evenly on both halves.
Add a layer of Alfredo sauce, then top with shredded mozzarella.
Arrange the cooked chicken on top, drizzle with additional Alfredo sauce, and sprinkle with fresh parsley and more Tuscan Herb seasoning.
Place the bread in the pizza oven and turn off the heat. Let it cook using residual heat for 4-5 minutes, or until the cheese is melted and bubbly. Adjust the temperature if needed to avoid burning.
Let the garlic bread cool slightly before slicing. Garnish with freshly grated Parmesan and extra parsley. Serve warm and enjoy!
