Grilled Chicken Pizza

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 14%
  • Fat: 6.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 32g
  • Carbohydrate: 61g
  • Fiber: 0.0g
  • Cholesterol: 62mg
  • Iron: 0.0mg
  • Sodium: 586mg
  • Calcium: 0.0mg


  • 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


  1. Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.
  2. 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.
  3. 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.
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