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Handy packaged pizza dough makes homemade pizza an option any night of the week, and grilling the crusts and chicken topping only deepens the flavors and experience.
Remember that boneless cuts like chicken breasts should first be browned on both sides over high heat, then moved to a cooler part of the grill to finish with indirect heat.
GRILLED BARBECUE CHICKEN PIZZA
4 large skinless, boneless chicken breasts, grilled and shredded
1 cup favorite barbecue sauce, divided
1 pound packaged pizza dough such as at Trader Joe’s or Whole Foods Market
1 pound smoked Gouda, shredded (yields about 4 cups), divided
1 cup minced red onion
Preheat grill to medium-high. In small bowl, combine shredded chicken with 1/4 cup barbecue sauce. Roll dough into two 8-inch crusts and use fingers to form rims around crusts.
Place dough gently on hot grill as if setting wash cloth onto grates. With hood open, cook dough 3 minutes, or until golden brown, turning once. Remove and place on cookie sheet, topping side up.
Spread crusts lightly with some barbecue sauce, then top each crust with 1 cup cheese. Arrange chicken evenly over crusts. Spoon some more barbecue sauce over chicken. Divide red onion evenly over chicken, then drizzle with remaining barbecue sauce. Spread remaining cheese on top.
Place cookie sheet on grill and heat until cheese melts. Makes 2 pizzas of 6 slices each.
Article source: http://www.rgj.com/article/20100713/LIV0102/100713043/Make-Easy-Grilled-crusts-make-barbecue-chicken-pizza-pop?odyssey=nav%7Chead
