You can vary the toppings to include a mix of sliced sweet peppers and thinly sliced red onion, jalapeno pepper and Cheddar cheese.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
MethodCut 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.
Nutritional facts Per serving: about
- Sodium 1070 mg
- Protein 46 g
- Calories 649.0
- Total fat 24 g
- Cholesterol 114 mg
- Saturated fat 13 g
- Total carbohydrate 60 g
- Iron 27.0
- Folate 25.0
- Calcium 43.0
- Vitamin A 19.0
- Vitamin C 38.0