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Barbecued Chicken Pizzas

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

8 ServingsPrep: 25 min. Grill: 10 min.

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

Sprinkle chicken with salt and pepper. Using long-handled tongs,
moisten a paper towel with cooking oil and lightly coat the grill
rack. Grill, covered, over medium heat or broil 4 in. from the heat
for 5-7 minutes on each side or until a meat thermometer reads
170°, basting frequently with 1/2 cup barbecue sauce. Set aside
and keep warm.
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 the bottom is lightly browned.
Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the
grilled side of each pizza with 1/4 cup barbecue sauce; layer with
chicken, onion, cheese and cilantro. Return to grill. Cover and cook

2 of 2

Barbecued Chicken Pizzas (continued)

Directions (continued)

each pizza for 4-5 minutes or until the bottom is lightly browned
and cheese is melted. Yield: 2 pizzas (4 pieces each).

Nutrition Facts: 1 piece equals 312 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 938 mg sodium, 28 g carbohydrate, 1 g fiber, 21 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.