BARBECUED CHICKEN PIZZA

MAKES 6 SLICES HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR

1 boneless skinless chicken breast (about 150 g) vegetable oil, divided each salt and pepper prepared barbecue sauce whole wheat pizza dough Tomato Pizza Sauce (see recipe, below) shredded Monterey Jack cheese, divided

⅓ cup diced sweet red pepper

⅓ cup sliced green onions

Preheat barbecue to medium-high heat (about 375°F); grease grill.

Brush chicken with 1 tsp of the oil; sprinkle with salt and pepper. Place on grill; close lid and cook, flipping once, until no longer pink inside, about 12 minutes. Let cool enough to handle; thinly slice. In bowl, toss chicken with barbecue sauce; set aside. Reduce barbecue to medium (about 350°F).

On lightly floured surface, roll out dough to 16- x 12-inch rectangle; transfer to lightly floured pizza peel or inverted baking sheet.

Brush dough with remaining oil. Place, oiled side down, directly on grill; cook, uncovered and watching carefully to avoid charring, until bubbles form on top and grill-marked underneath, 3 to 6 minutes.

Slide pizza peel, two wide spatulas or inverted baking sheet under crust. Flip crust; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce barbecue to medium-low (about 325°F).

Spread pizza sauce over crust; top with half of the Monterey Jack. Sprinkle with red pepper, green onions and chicken mixture. Top with remaining Monterey Jack. Slide back onto grill. Close lid and cook until Monterey Jack is melted and bubbly, and underside is browned, 3 to 8 minutes.

1 tbsp pinch 2 tbsp 450 g ½ cup

1¼ cups

PER SLICE about 337 cal, 19 g pro, 15 g total fat (5 g sat. fat), 40 g carb, 7 g fibre, 35 mg chol, 700 mg sodium, 185 mg potassium. % RDI: 20% calcium, 17% iron, 9% vit A, 31% vit C, 5% folate.