Tangy Grilled Chicken Pizza
2 boneless, skinless chicken breast halves (about 4 ounces each)
2 packages (10 ounces each) refrigerated pizza crust
1/2 cup ketchup
1 teaspoon vinegar
1 garlic clove, pressed
1 1/2 tablespoons Barbecue Seasoning Mix
1 small red onion, sliced
1 can (3.25 ounces) pitted ripe olives, drained and chopped
1/4 cup snipped fresh parsley
1 package (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat oven to 425ºF. Season chicken breasts on both sides with salt and
black pepper; lightly spray with oil. Heat a grill pan over medium-high heat.
Add chicken breasts; cook 4-5 minutes on each side or until chicken is no longer
pink. Remove from pan; cool 10 minutes. Dice chicken using; set aside.
2. Lightly dust large round stone with flour. Unroll both packages of pizza
crust onto baking stone, arranging them side by side. Press to seal seam and
form dough into an even circle. Roll to edge of baking stone. In a bowl, combine
ketchup, vinegar, garlic and seasoning mix; mix well. Spread barbecue sauce over
crust to within 1/2 inch of edge.
3. Slice red onion. Chop olives. Snip parsley. In large colander bowl, toss
chicken, onion, olives, parsley and 1 1/2 cups of the Colby-Jack cheese. Spread
chicken mixture over dough to within 1/2 inch of edge. Grate Parmesan cheese;
toss with remaining Colby-Jack cheese and sprinkle evenly over pizza.
4. Bake 18-22 minutes or until golden brown. Let stand 10 minutes on cooling
rack. Cut using pizza cutter; serve.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 270, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 35 mg, Carbohydrate 29 g, Protein 14 g, Sodium 750 mg, Fiber 1 g
Cook's Tip: If desired, 1/2 cup prepared barbecue sauce can be substituted for
the ketchup, vinegar and Barbecue Seasoning Mix.