Barbecued Chicken Pizza
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This kid-friendly pizza offers a delicious combination of grilled chicken and cheese. We like Monterey Jack with the sweet barbecue sauce, but Cheddar, mozzarella or a combination of all three cheeses would also be tasty.
Servings: 8 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 253 |
| pro | 14 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 30 g |
| fibre | 5 g |
| chol | 26 mg |
| sodium | 525 mg |
| potassium | 139 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 13% |
| vit A | 7% |
| vit C | 23% |
| folate | 4% |
Suggested Recipes
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1 boneless skinless chicken breast
1 tbsp (15 mL) vegetable oil
Pinch each salt and pepper
2 tbsp (25 mL) barbecue sauce
1 lb (500 g) whole wheat pizza dough
1/2 cup (125 mL) tomato pizza sauce
1-1/4 cups (300 mL) shredded Monterey jack cheese
1/3 cup (75 mL) diced sweet red pepper
1/3 cup (75 mL) thinly sliced green onions
Preparation:
Tomato Pizza Sauce
Brush chicken with 1 tsp (5 mL) of the oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Let cool enough to handle; thinly slice.
In bowl, toss chicken with barbecue sauce; set aside.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and grill just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pizza sauce; top with half of the cheese. Sprinkle with red pepper, onions and chicken mixture. Top with remaining cheese.
Slide back onto greased grill. Close lid and grill until cheese is melted and bubbly and underside is browned, 3 to 8 minutes.
Brush chicken with 1 tsp (5 mL) of the oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Let cool enough to handle; thinly slice.
In bowl, toss chicken with barbecue sauce; set aside.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and grill just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pizza sauce; top with half of the cheese. Sprinkle with red pepper, onions and chicken mixture. Top with remaining cheese.
Slide back onto greased grill. Close lid and grill until cheese is melted and bubbly and underside is browned, 3 to 8 minutes.
Source
Canadian Living Magazine: June 2009
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