1 medium yellow onion, peeled and sliced
1 cup sliced zucchini
1 red or yellow bell pepper, stem removed, seeded and sliced
1/2 cup sliced fresh mushrooms
1/2 cup KC Masterpiece(R) Buffalo Marinade, plus more for garnish
1 (11-ounce) container prepared pizza dough
2 tablespoons olive oil
1/2 cup Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, plus more for garnish
1 cup roughly chopped cooked chicken (from a store bought rotisserie cooked chicken)
1/2 cup shredded mozzarella cheese
2 1/2 tablespoons chopped fresh oregano
Preheat the oven to 400 degrees F.
In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece(R) Buffalo Marinade. Spread the onion, zucchini, yellow pepper, and mushrooms in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until the vegetables have softened and the edges are browned. This can be done a day in advance.
Preheat the grill or rectangular grill pan over medium heat.
On a lightly-floured work surface, roll out the pizza dough into an approximately 8-inch by 14-inch rectangle. Brush the dough with 1 tablespoon olive oil.
Lay the dough onto the hot grill, oil-side down and brush the top with the remaining olive oil. Grill for 3 to 5 minutes or until the dough is puffed and the underside is browned. Using tongs, turn the pizza over and grill until the dough is firm enough to handle, about 1 minute more.
Spread the Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese over the crust. Sprinkle with the vegetables, chicken, and cheese and cover. If using a grill pan cover with a sheet pan or tent with aluminum foil. Cook the pizza until the cheese is melted, about 6 minutes. Transfer to a cutting board. Sprinkle with the chopped oregano. Drizzle with a little of the KC Masterpiece(R) Buffalo Marinade and Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, if desired. Slice and serve.
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