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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

Source: www.epicurious.com