Grilled Tex-Mex Pizza

In skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook onion, chili powder and oregano, stirring occasionally, for 5 minutes or until softened. Stir in pasta sauce; set aside.

On lightly floured surface, roll and stretch dough to 15- x 10-inch (38 x 25 cm) rectangle; brush with remaining oil. Place, oiled side down, directly on greased grill over medium-high heat; close lid and cook for 4 minutes or until grill-marked and beginning to puff. With wide spatulas, turn crust over onto greased baking sheet.

Spread sauce over crust. Scatter chicken, green pepper and corn over top; sprinkle with cheese. Place sheet on grill over medium heat; close lid and cook, rotating sheet occasionally, for 15 minutes or until crust is golden and cheese is melted.

Serve with: Romaine Salad with Fresh Lemon Dressing