Tangy Grilled Chicken Pizza
2 boneless, skinless chicken breast halves (about 4 ounces each)
2 packages (10 ounces each) refrigerated pizza crust
1/2 cup ketchup
1 teaspoon vinegar
1 garlic clove, pressed
1 1/2 tablespoons Barbecue Seasoning Mix
1 small red onion, sliced
1 can (3.25 ounces) pitted ripe olives, drained and chopped
1/4 cup snipped fresh parsley
1 package (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 425ºF. Season chicken breasts on both sides with salt and black pepper; lightly spray with oil. Heat a grill pan over medium-high heat. Add chicken breasts; cook 4-5 minutes on each side or until chicken is no longer pink. Remove from pan; cool 10 minutes. Dice chicken using; set aside.
Lightly dust large round stone with flour. Unroll both packages of pizza crust onto baking stone, arranging them side by side. Press to seal seam and form dough into an even circle. Roll to edge of baking stone. In a bowl, combine ketchup, vinegar, garlic and seasoning mix; mix well. Spread barbecue sauce over crust to within 1/2 inch of edge.
Slice red onion. Chop olives. Snip parsley. In large colander bowl, toss chicken, onion, olives, parsley and 1 1/2 cups of the Colby-Jack cheese. Spread chicken mixture over dough to within 1/2 inch of edge. Grate Parmesan cheese; toss with remaining Colby-Jack cheese and sprinkle evenly over pizza.
Bake 18-22 minutes or until golden brown. Let stand 10 minutes on cooling rack. Cut using pizza cutter; serve.
Yield: 12 servings
Cook’s Tip: If desired, 1/2 cup prepared barbecue sauce can be substituted for the ketchup, vinegar and Barbecue Seasoning Mix.