BBQ Chicken Pizza

Ingredients

chicken breasts

1 pn

ground black pepper

1 lb

whole wheat pizza dough (Bob's Red Mill Gluten Free All Purpose Pizza Crust)

1 T

cornmeal

1 T

whole wheat flour

2⁄3 c

Spicy Clean BBQ Sauce (link below)

1⁄2

red or orange pepper (seeds removed and thinly sliced)

1⁄8

red onion (thinly sliced)

1⁄4 c

golden Greek pepperoncini (drained)

1⁄2 c

reduced fat sharp or medium cheddar (grated)

1⁄2 c

cilantro (roughly chopped)

Prepare pizza dough according to respective recipe.
Lightly season chicken with pepper and cook chicken until internal temperature is 165 degrees F. Let cool and then cut into bite-sized pieces.
Preheat oven to 425 degrees F.
Let pizza dough sit at room temperature for 15 minutes before you spread it out. Spread cornmeal on a clean work surface, and place dough on top. Lightly coat your hands and a rolling pin with whole wheat flour. Press dough into a disk and stretch it out into a 15 inch disk using your hands and a rolling pin. If you are using a pizza baking sheet, sprinkle a little cornmeal on the baking sheet and transfer pizza dough onto the sheet.
Spread 1/3 cup BBQ sauce on dough, leaving a half-inch border without sauce. Place cut chicken in a bowl and toss to coat with remaining BBQ sauce, and then spread out chicken evenly over top of pizza. Add peppers, red onions and perroncini. Sprinkle grated cheddar over top. Spray the half-inch border with olive oil spray. Place in oven on middle rack. cook pizza until vegatables are soft and crust is lightly browned, 15 to 20 minutes. Remove from oven and top with fresh cilantro. Cut into eight slices and serve.

Source: Tosca Reno's Eat Clean Diet Cookbook 2
Prep time: 30 minutes	Cooking time: 20 minutes	Total time: 50 minutes