New Orleans Pizza
1 12" Boboli® Original Pizza Crust
1 tbsp. corn oil
1/2 lb. boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, minced
1 jar (6-1/2 oz) marinated artichoke hearts, drained and chopped
1 jar (7 oz) roasted red peppers, drained and chopped
1/2 c. sliced pimiento-stuffed green or pitted ripe olives
1/2 tsp. oregano
1/4 tsp. pepper
3/4 c. (3 oz) Monterey Jack cheese, shredded and divided
Preheat oven to 450° F.
Bake time: 8 – 10 minutes
In large skillet, heat corn oil over medium-high heat. Add chicken and garlic; stirring frequently. Cook 3 minutes or until chicken is no longer pink. Remove from heat. Stir in artichokes, roasted red peppers, olives, oregano and pepper. Stir in 1/2 cup cheese; spoon onto pizza crust. Sprinkle with remaining 1/4 cup cheese. Bake 8 – 10 minutes or until crust is golden and cheese is melted.
For 8" pizza crust, use 2/3 ingredients.
Preheat grill for 10 – 15 minutes on medium-high heat. Please follow any safety instructions provided by your grill manufacturer prior to grilling. If you have a gas grill, turn off one of the burners. If you use charcoal, push charcoal to one side. Brush a dash of olive oil (or melted butter) on each side of your Boboli® pizza crust. Place the crust on the side of the grill with the burner turned off or without the charcoal. Grill the crust 2 – 4 minutes per side. Remove from grill. Add toppings, including any pre-cooked meats and vegetables and return to grill for 8 – 10 minutes. Grill until the cheese is melted (if applicable) and the crust is golden. Remove from heat, let cool for 2 minutes, and enjoy!