Ingredients
1
cup barbecue sauce
2
tablespoons bourbon
1
teaspoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
1
clove garlic, finely chopped
2
boneless skinless chicken breasts
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2
cups shredded reduced-fat mozzarella cheese (8 oz)
1
orange bell pepper, chopped
1/2
medium red onion, thinly sliced
2
slices bacon, crisply cooked, crumbled
Preparation
Heat gas or charcoal grill. In small saucepan, stir together barbecue sauce, bourbon, chipotle chile and garlic. Heat to boiling; remove from heat. Reserve 5 tablespoons sauce in small bowl; set aside.
Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with remaining sauce, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cut into bite-size pieces. In medium bowl, mix chopped chicken with 2 tablespoons of the reserved barbecue sauce. Discard any remaining sauce used for brushing.
Heat oven to 425°F. Spray 15x10-inch cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough to edge of pan. Brush crust with remaining 3 tablespoons reserved barbecue sauce. Sprinkle with 1/4 cup of the cheese; top with chicken, bell pepper, onion, bacon and remaining 1 3/4 cups cheese.
Bake 15 to 18 minutes or until edges are browned and cheese is melted. Cut into squares.
