This grilled pizza is great way to use up any left over barbecued or grilled chicken.
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Yield: Makes 2 8-inch pizzas
- 1 1/2 cups Monterey Jack cheese
- 1 cup barbecued or grilled chicken
- 1 cup mild salsa
- 1/3 cup poblano chili, roasted and thinly sliced
- 48 ounces frozen pizza crust dough, thawed
- sour cream
Preheat grill. Divide dough in half and roll each half into 8 inch circles on a floured surface. Carefully place crusts on hot grill and heat for about 1 to 2 minutes or until they begin to brown. Remove crusts from grill. Apply toppings, first starting with salsa then chicken, sliced poblano chilies, and finally finishing with cheese. Carefully return to grill. This is easier if you use a cookie sheet to carry the pizzas. Close lid and continue grilling for about 2 to 4 minutes or until bottom has browned and cheese is melted. Serve with a dollop of sour cream on top of each slice.