Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese
- 1 (10-ounce) Boboli whole-wheat pizza crust
- Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
- 8 ounces Basic Grilled Chicken (see page 219) or lean store-bought grilled chicken breast, cut into 1/2-inch pieces
- 1 recipe Easier-Than-Caramelized Onions (see page 225)
- 1 teaspoon dried rosemary
- 1 1/2 ounces (about 1/3 cup) reduced-fat blue cheese crumbles
- Preheat a grill to medium heat.
- Lightly mist the bottom of the crust with spray.
- Place the crust on a metal pizza peel or cookie sheet without a lip.
- Top the crust evenly with the chicken, then the onions, rosemary, and blue cheese.
- Carefully slide the pizza onto the grill.
- Grill it until the cheese melts and the dough is crisped but not burned, 3 to 5 minutes.
- Carefully slide it back onto the peel or sheet (you may want to use tongs to drag it on) and let it stand 5 minutes.
- Slice the pizza into 16 squares and serve immediately.
- Nutrition information is based on 2 average-sized slices; corner pieces are smaller.
- Each (2-piece) serving (see note) has:
- Calories: 160
- Protein: 12g
- Carbohydrates: 19g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 19mg
- Fiber: 3g
- Sodium: 278mg
crust, olive oil spray, chicken, recipe easier, rosemary, crumbles
Taken from www.epicurious.com/recipes/food/views/grilled-chicken-caramelized-onion-flatbread-with-blue-cheese-375459 (may not work)