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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
- 1 boneless skinless chicken breast
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons barbecue sauce
- 1 lb whole wheat pizza dough
- 1/2 cup Tomato Pizza Sauce recipe
- 1 1/4 cup shredded Monterey Jack cheese
- 1/3 cup diced sweet red pepper
- 1/3 cup thinly sliced green onion
MethodTomato 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.
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Nutritional facts Per slice: about
- Sodium 525 mg
- Protein 14 g
- Calories 253.0
- Total fat 11 g
- Potassium 139 mg
- Cholesterol 26 mg
- Saturated fat 4 g
- Total carbohydrate 30 g
- Iron 13.0
- Folate 4.0
- Calcium 15.0
- Vitamin A 7.0
- Vitamin C 23.0