Ingredients:

  • 1 lb whole wheat and white flour blend dough
  • 2 tbsp olive oil
  • 1 pinch sea salt
  • 1 lb boneless, skinless chicken breast, cubed into 1/2-inch pieces
  • 1/2 cup low-sugar BBQ sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Toss the cubed chicken breast with smoked paprika, garlic powder, and 1/4 cup of BBQ sauce in a bowl.
  2. Grill the chicken over medium-high heat for 5-7 minutes until the internal temperature reaches 165°F (74°C) and edges are charred; set aside.
  3. Preheat grill to high heat (approx. 450°F/230°C) and lightly oil the grates.
  4. Roll dough into a 12-inch circle, brush both sides with olive oil, and sprinkle with salt.
  5. Place dough directly on hot grates, close lid for 2-3 minutes until the bottom is mahogany-colored, then flip.
  6. Spread the remaining BBQ sauce over the seared side, distribute mozzarella evenly leaving a 1/2 inch border, and top with cooked chicken and sliced red onions.
  7. Close grill lid for 3-5 minutes until cheese is bubbling and golden.
  8. Remove from heat and garnish with fresh chopped cilantro.