1 small red onion
2 garlic clove cloves, peeled
2 cups shredded cooked rotisserie chicken
1 cup Beer Barbecue Sauce, divided
2 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon coarsely ground pepper
cornmeal for dusting
1 lb frozen prepared pizza dough, thawed
6 oz marbled cheddar cheese, grated
additional fresh oregano leaves, for garnish
1. Prepare grill for indirect cooking over medium-high temperature. Slice onion crosswise using Simple Slicer on #3 setting. Separate onion slices into rings. Slice garlic clove using Garlic clove Slicer. Combine chicken, 1/2 cup (125 mL) from the sauce, oregano and pepper in Small Batter Bowl toss to coat.
2. Generously sprinkle Pastry Pad with cornmeal place dough onto center of pad. Using Baker’s Roller®, roll to some 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan, lightly stretching to pay for bottom.
4. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pan from time to time using Silicone Oven Mitt. Remove pizza pan from grill. Sprinkle pizza evenly with a lot more oregano, if preferred. Remove pizza from pan cut pizza into 12 slices.
Yield: 6 servings
Nutrients per serving: (2 slices): Calories 430, Total Fat 16 g, Saturated Fats 7 g, Cholesterol 65mg, Sodium 730 mg, Carb 50 g, Fiber 1 g, Protein 24 g
Cook’s Tips: Regular barbecue sauce could be substituted with the Beer Barbecue Sauce, if preferred.
Marbled cheddar cheese is really a block of white-colored and yellow cheddar cheeses. Cheddar and Monterey
Jack cheese blend could be substituted with the marbled cheddar, if preferred.
For simpler moving, let pizza dough stand at 70 degrees for 25 minutes before moving it.