- 1/2 pound chicken cutlets
- 1 tablespoon vegetable oil
- Salt and pepper
- 1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
- 1 cup BBQ sauce
- 2 cups shredded mozzarella cheese
- 1 cup green apple, sliced
- 1/4 cup real bacon bits
- 2 green onions, sliced
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
Serve hot, topped with green onions.
Cook's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.