Ingredients
6
6 servings
- •1 cup chopped cooked chicken
- •½ cup barbeque sauce, divided
- •1 (13.8 ounce) package refrigerated pizza dough
- •2 tablespoons olive oil, or as needed
- •1 cup shredded Colby-Monterey Jack cheese
- •1 cup diced tomatoes, or to taste
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
- Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
- Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
- Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
- Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 378
- Carbohydrate: 40g
- Fat: 16g
- Fiber: 1g
- Protein: 18g
- Sugar: 10g
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