Keep it simple, use rotisserie chicken and your favorite bottled barbecue sauce.

Ingredients

½ pound boneless skinless chicken breast (2 halves)

Olive oil, about 3 tablespoons

¼ cup cornmeal for rolling dough 1 4 inch ball of prepared Dough, at room temperature

¼ cup of your favorite BBQ sauce

¼ cup crushed tomatoes

½ cup freshly grated Parmigiano Reggiano cheese

½ cup freshly grated Mozzarella cheese

1 small red onion, sliced in thin rings

1 tablespoon chopped parsley

Sea salt and freshly ground pepper to taste

Methods/steps

Grilling Method: Combo/Medium Heat

Grill chicken: Using about 1 tablespoon of olive oil, brush chicken all over with oil. Grill over medium direct heat for 5 minutes per side, or until chicken is well marked, browned and cooked all the way through. Take off grill, pull apart into pieces and set aside.

Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll out gently into either a 12"" rectangle or circle, ¼"" thick. Brush both sides with olive oil and set aside until ready to grill. Meanwhile, mix BBQ sauce and crushed tomatoes together to make the ""pizza sauce."" Set aside until ready to use.

Place dough in center of the cooking grate, directly over the heat for 2-4 minutes, until the bottom of the crust is well marked and browned. Remove from grill and spread BBQ-crushed tomato sauce evenly on cooked side of crust. Sprinkle half of the mozzarella cheese, top with the chicken pieces and half of the parmesan cheese. Top with red onions and sprinkle remaining cheese on top. Switch to indirect heat. Return pizza to the center of the cooking grate and cook with the lid closed until bottom is well browned, toppings are warm and cheese is bubbly, about 5-10 minutes.

Remove from grill, sprinkle with parsley and season to taste with salt and pepper. Slice and serve immediately.

ALL RECIPES ©ELIZABETH KARMEL 2019