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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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So fast and so easy with refrigerated pizza crust, this entree will bring raves with its hot-off-the-grill, rustic flavor. Perfect for a small, spur-of-the-minute backyard pool party! Alicia Trevithick - Temecula, California Ingredients:
2 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup barbecue sauce, divided |
1 tube (13.8 ounces) refrigerated pizza crust |
2 teaspoons olive oil |
1 medium red onion, thinly sliced |
2 cups (8 ounces) shredded gouda cheese |
1/4 cup minced fresh cilantro |
Directions:
1. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
2. Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until bottoms are lightly browned.
3. Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each crust with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).
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