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thin extra-virgin olive oil grill seasoning blend cornmeal pizza sesame seeds plum sauce barbecue sauce shredded monterey scallions red bell pepper
Viewed: 39 - Published at: 6 years agoIngredients
- 1/2 pound thin cut (cutlets) boneless, skinless chicken breast
- Extra-virgin olive oil, for drizzling
- Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper
- 2 tablespoons cornmeal or all-purpose flour
- 1 package store bought pizza dough (you are making 1 12-inch pie)
- 2 to 3 tablespoons sesame seeds
- 3 tablespoons plum sauce or Peking Duck Sauce
- 3 tablespoons barbecue sauce, any variety or brand
- 2 cups shredded Monterey Jack, available on dairy aisle
- 2 scallions, chopped in 1-inch pieces on an angle
- 1/4 red bell pepper, chopped
Method
- Preheat oven to 450 degrees F.
- Heat a grill pan over high heat.
- Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper.
- Grill chicken 3 or 4 minutes on each side.
- Slice chicken into very thin strips.
- Sprinkle a pizza pan or baking stone with cornmeal or flour.
- Press dough into a pizza shell, working all the way to edges of the pan.
- Sprinkle the edges of your dough with sesame seeds.
- Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce.
- Cover pie with cheese.
- Top with sliced chicken and scallions and red pepper.
- Bake 12 to 15 minutes, until crisp and cheese is bubbly.
- Cut into 8 slices.
