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
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.
Oxmoor House Cooking Light Collection
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