Mesquite Barbecue Chicken Pizza

6 Servings

• 1 1.06 ounce packet mesquite marinade mix
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 1 boneless skinless chicken breast, cut through the middle into 2 thin cutlets
• 16 ounces fresh whole wheat pizza dough
• ½ cup barbecue sauce of your choice
• ½ medium red onion, diced
• 1 medium green bell pepper, diced
• 1 cup shredded low moisture part-skim mozzarella cheese

Combine the marinade mix, red wine vinegar, and olive oil in a small bowl, then transfer to a 1-quart zippered storage bag. Add the chicken to the bag making sure that it is fully covered with marinade, and store in the refrigerator for at least one hour.

Once the chicken has been marinated long enough, remove it from the refrigerator.

Place oven rack in the lowest position; preheat to 450° F. Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, heat a medium skillet over medium-high heat. Remove the chicken from the marinade and cook in the skillet for 3 minutes on each side. Discard the remaining marinade. Transfer chicken to a cutting board to rest for a few minutes, then cut into small cubes and toss in a bowl with the onion and pepper to combine.

Remove the crust from the oven; spread evenly with the barbecue sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

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