Ingredients
- 12 Ounces Pizza Dough
- 8 Ounces Boneless Skinless Chicken Thighs
- 1 Tsp. McCormick Backyard Brick Oven Seasoning
- 1 Tblsp. Olive Oil Divided
- 2 Zucchini
- 2 Yellow Squash
- 1 Red Pepper
- 2 Medium Carrots
- 1/2 Medium Sweeet onion
- 4 Cloves Garlic
- 4 Ounces Goat Cheese
Servings:
Instructions
- Divide dough into four pieces. Stretch and pat into evenly thin shapes. Free-form is what you're going for with an approximately 7 inch by 5 inch area. Spray lightly on both sides with non-stick olive oil spray and place on a grill heated to medium. Grill about 3 minutes on each side and remove from heat and set aside until ready to assemble.
- Cut the red pepper in half lengthwise, remove the seeds and veins and slice very thinly. (Ancient Sweet Red peppers work really well for this.)
- Slice the onion thinly lengthwise. Slice the garlic thinly and set aside with the other vegetables.
- Add the onions to the pan and cook for three minutes, stirring often. The onions should begin to soften. Add the carrot strips and cook/stir another 3 minutes. Add the red pepper strips to the pan and cook for 2 more minutes
- Divide the vegetable mixture between the four pre-cooked crusts. Divide the chicken bits among the four crusts. Sprinkle the crumbled goat cheese over the pizzas. Drizzle with the remaining olive oil.
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