- 1/2 recipe Whole Wheat Pizza Crust dough
- Vegetable cooking spray
- 2 ears fresh corn
- 3 (4-ounce) skinned, boned chicken breast halves
- 1/4 cup plus 2 tablespoons fat-free barbecue sauce, divided
- 3/4 cup diagonally sliced green onions
- 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
- calories 427
- caloriesfromfat 14 %
- fat 6.8 g
- satfat 2.5 g
- monofat 1.8 g
- polyfat 1.3 g
- protein 32 g
- carbohydrate 61 g
- fiber 0.0 g
- cholesterol 62 mg
- iron 0.0 mg
- sodium 586 mg
- calcium 0.0 mg
How to Make It
Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.
Remove and discard husks and silks from corn. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place corn on rack; grill, covered, 20 minutes or until tender and slightly charred, turning often. Remove from grill, and cut corn from cob. Place chicken on rack; grill, covered, 5 minutes on each side or until done, basting with 3 tablespoons barbecue sauce. Let chicken cool, and tear into bite-size pieces.
Spread remaining 3 tablespoons barbecue sauce over crust, leaving a 1/2-inch border. Top with corn, chicken, and green onions. Bake at 425° on bottom rack of oven for 10 minutes or until crust is lightly browned. Sprinkle with cheese, and bake 2 additional minutes or until cheese melts.