Summer Veggie N Barbecue Chicken Pizza Recipes

VEGGIE 'N' BUFFALO CHICKEN PIZZA

Steps:

• 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.

SUMMER VEGGIE 'N BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 400 degrees F. Toss onion, zucchini, peppers and mushrooms with KC Masterpiece® Garlic & Herb Marinade. Spread in a single layer on rimmed baking sheet and roast in oven 25 minutes or until softened and edges are browned. Note: This step can be done the day before.
• Light grill using Kingsford briquets.
• On a lightly-floured work surface, roll out dough into a 15-inch circle. Brush with 1 tablespoon olive oil.
• Lay dough onto grill, oil side down. Cover and grill about 3 minutes or until dough is puffed and underside is browned.
• Using tongs, turn pizza over and quickly spread with Hidden Valley® Ranch Original® Dressing. Scatter cheese, vegetables and chicken over dressing and cover grill. Grill 2-3 minutes or until cheese is melted and underside of pizza is browned. Use tongs to slide onto cutting board.
• Drizzle KC Masterpiece® Original Barbecue Sauce on top and sprinkle with chopped oregano, if desired.

SUMMER VEGGIE 'N' BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 400°F.
• In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece® Garlic & Herb Marinade. Spread the vegetables in a single layer on parchment-lined baking sheet and roast for 25 minutes or until the vegetables have softened and edges are browned. This can be done a day in advance.
• Preheat the grill.
• On a lightly-floured work surface, roll out dough into a 15-inch circle. Brush with 1 tablespoon of the olive oil. Lay dough onto grill, oil side down. Cover and grill over medium coals, about 3 minutes or until dough is puffed and underside is browned. Using tongs, turn pizza over and quickly spread the top with the dressing. Sprinkle the cheese, vegetables and chicklen over the dressing and cover.
• Grill another 2 to 3 minutes or until cheese is melted and underside of pizza is browned. Use tongs to slide onto cutting board.
• Drizzle the KC Masterpiece® Original Barbecue Sauce on top and sprinkle with the chopped oregano.