Sprinkle evenly with the shredded mozzarella and halved grape tomatoes and grilled chicken. Carefully transfer the pizza to the preheated baking stone, and pour the wine. If you don't have a pizza peel, like me, parchment on a cookie sheet works great.
Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cool about 5 minutes before slicing and serving.