Barbecued Chicken Pizzas
You can vary the toppings to include a mix of sliced sweet peppers and thinly sliced red onion, jalapeño pepper and Cheddar cheese.
Servings: 4
Ingredients:
Barbecued Chicken Pizzas
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 649 |
| pro | 46 g |
| total fat | 24 g |
| sat. fat | 13 g |
| carb | 60 g |
| fibre | 3 g |
| chol | 114 mg |
| sodium | 1070 mg |
| % RDI: | - |
| calcium | 43% |
| iron | 27% |
| vit A | 19% |
| vit C | 38% |
| folate | 25% |
-
3 grilled boneless skinless chicken breasts
1 lb (500 g) pizza dough
1/3 cup (75 mL) barbecue sauce
2 cups (500 mL) shredded Monterey Jack cheese
1 sweet green pepper, cut into rings
1/2 tsp (2 mL) hot pepper flakes
1/2 tsp (2 mL) dried oregano
Preparation:
Cut chicken crosswise into slices; set aside.
On lightly floured surface, divide dough into quarters; shape each into disc. Roll out each into 8-inch (20 cm) oval. Place on greased grill over medium heat; close lid and grill, turning once, until crisp, about 7 minutes. Remove from grill.
Brush with half of the barbecue sauce. Sprinkle evenly with half of the cheese. Arrange chicken over top; drizzle with remaining barbecue sauce. Add green pepper; sprinkle with remaining cheese, hot pepper flakes and oregano.
Return to grill; close lid and grill until cheese is melted and bubbly and crust is golden, about 10 minutes.
On lightly floured surface, divide dough into quarters; shape each into disc. Roll out each into 8-inch (20 cm) oval. Place on greased grill over medium heat; close lid and grill, turning once, until crisp, about 7 minutes. Remove from grill.
Brush with half of the barbecue sauce. Sprinkle evenly with half of the cheese. Arrange chicken over top; drizzle with remaining barbecue sauce. Add green pepper; sprinkle with remaining cheese, hot pepper flakes and oregano.
Return to grill; close lid and grill until cheese is melted and bubbly and crust is golden, about 10 minutes.
Additional Information
- Variation
Oven Chicken Pizza: Instead of grilling, bake pizza in lower third of 500°F (260°C) oven for 12 minutes.
Tips: To grill chicken, brush lightly with vegetable oil and sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill until juices run clear when chicken is pierced, about 12 minutes.
You can vary the toppings to include a mix of sliced peppers and thinly sliced red onion, jalapeño pepper and Cheddar cheese.
Source
Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
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