BBQ Chicken Pizza on the Grill

TOPPINGS:
2 cups cubed cooked chicken
½ to ¾ cup Watkins Barbecue sauce
½ cup julienned green peppers
2 cups (8 oz) Shredded Monterey Jack Cheese

CRUST:
1 package (1/4 oz) active dry yeast
1 cup warm water (110 to 115 degrees)
2 tablespoons Watkins Grapeseed oil or vegetable oil
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon Watkins Sea Salt
2-3/4 to 3 cups all-purpose flour

In a mixing bowl, dissolve yeast in water. Add the Watkins Grapeseed oil, sugar, baking soda, Watkins Sea salt and 2 cups flour. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; kneed until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in circle. Transfer to a greased 12 in pizza pan. Build up edges slightly. Grill, covered, over medium heat for 5 minutes.

Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with the green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted.

Option:
Can use Watkins Deep Dish pizza crust or Watkins Whole Wheat pizza crust instead of making from scratch to make easier and faster.

Yields: Approx 4 servings.