RECIPE

Ingredients:

2 cups shredded, cooked chicken (about 1 pound uncooked)
1/4 cup Frank's® REDHOT® Buffalo Wing Sauce or Frank's® REDHOT® Chile 'n Lime™ Hot Sauce
1 pound prepared pizza or bread dough (thawed if frozen)
1 cup CATTLEMEN'S® Kansas City Classic™ Barbecue Sauce
2 ripe plum tomatoes, 1/4-inch dice
1/2 cup finely diced red onion
1/2 cup sliced black olives (2.25 oz. can)
2 cups shredded taco blend cheese

Steps:

1. Toss chicken with Chile 'n Lime hot sauce; set aside. Divide dough in half. Gently stretch or roll each piece of dough into a 13 x 9-inch rectangle on floured surface. Coat one side with vegetable cooking spray.
2. Cook dough, coated side down, on greased grill over medium-high heat for 5 minutes until browned and crisp on bottom. Using tongs, turn dough over. Spread each pizza crust with barbecue sauce and top with chicken mixture, tomatoes, onion, olives and cheese, dividing evenly.
3. Grill pizzas about 5 minutes longer until bottom is browned and crispy, and cheese melts. Garnish with minced cilantro or green onions, if desired.

Tips:

• Variations: Top with different shredded cheese such as Cheddar or Jack. Top with other vegetables such as whole kernal corn, jalapeno or bell peppers.
• Tips: For cooked chicken, marinate 1 lb. boneless chicken in 1/2 cup Chile 'n Lime hot sauce and 1 tbsp. oil. Grill until no longer pink. Shred with 2 forks.
• For easier handling, allow pizza dough to rest 30 minutes in an oiled, covered bowl at room temperature.