Tangy Grilled Chicken Pizza

Source: The Pampered Chef

2 (4 ounce) boneless, skinless chicken breast halves
Salt and ground black pepper to taste
2 (10 ounce) packages refrigerated pizza crust
1/2 cup ketchup
1 teaspoon apple cider vinegar
1 garlic clove, pressed
1 1/2 tablespoons Pantry Barbecue Seasoning Mix
1 small red onion, sliced
1 (3.25 ounce) can pitted ripe olives, drained and chopped
1/4 cup snipped fresh parsley
2 cups (8 ounces) shredded Colby and Monterey jack cheese blend, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oven to 425 degrees F.

Season chicken breasts on both sides with salt and black pepper; lightly spray with oil using Kitchen Spritzer.

Heat Professional Grill Pan over medium-high heat 5 minutes. Add chicken breasts; cook 4 to 5 minutes on each side or until chicken is no longer pink and juices run clear. Remove from pan; cool 10 minutes. Dice chicken using Chef's Knife; set aside.

Lightly dust Large Round Stone with flour using Flour/Sugar Shaker. Unroll both packages of pizza dough and arrange side by side on baking stone. Using lightly floured Baker's Roller, roll dough to edge of baking stone, pressing seams to seal.

In Small Batter Bowl, combine ketchup, vinegar, garlic pressed with Garlic Press and seasoning mix, mix well. Spread barbecue sauce over crust to within 1/2 inch of edge using Large Spreader.

Slice red onion using Ultimate Slice & Grate. Chop olives using Food Chopper. Snip parsley using Kitchen Shears. In large Colander Bowl, toss chicken, onion, olives, parsley and 1 1/2 cups of the Colby-jack cheese. Spread chicken mixture over dough to within 1/2 inch of edge, sprinkle with remaining Colby-jack cheese. Grate Parmesan cheese using Deluxe Cheese Grater.

Bake 18 to 22 minutes or until golden brown. Remove to Stackable Cooling Rack; cool 10 minutes. Cut using Pizza Cutter; serve using Large Serving Spatula.

Yield: 12 servings or 24 sample servings