Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese
- 1 (10-ounce) Boboli whole-wheat pizza crust
- Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
- 8 ounces Basic Grilled Chicken or lean store-bought grilled chicken breast, cut into ½-inch pieces
- 1 recipe Easier-Than-Caramelized Onions
- 1 teaspoon dried rosemary
- 1 ½ ounces (about ⅓ cup) reduced-fat blue cheese crumbles
Instructions:
If you’re making this pizza on a charcoal grill, heat the coals until they are hot and covered with gray ash.
- Preheat a grill to medium heat. Lightly mist the bottom of the crust with spray. Place the crust on a metal pizza peel or cookie sheet without a lip.
- Top the crust evenly with the chicken, then the onions, rosemary, and blue cheese.
- Carefully slide the pizza onto the grill. Grill it until the cheese melts and the dough is crisped but not burned, 3 to 5 minutes. Carefully slide it back onto the peel or sheet (you may want to use tongs to drag it on) and let it stand 5 minutes. Slice the pizza into 16 squares and serve immediately.