Summer Veggie 'n' Barbeque Chicken Pizza

By Hidden Valley 

Cook time:30min

Ingredients

• 1 cup onion slices
• 1 cup zucchini slices
• 1 cup red, yellow and green pepper slices
• ½ cup mushroom slices
• ½ cup KC Masterpiece® Marinade Garlic & Herb
• 1 pound frozen bread dough, thawed
• 2 tablespoons olive oil
• ½ cup Hidden Valley® Original Ranch® Dressing
• ½ cup shredded mozzarella cheese
• 1 cup shredded cooked chicken breast
• ¼ cup KC Masterpiece® Barbecue Sauce Original
• Fresh oregano leaves, chopped, optional

Directions

1. 1Preheat oven to 400°F.
2. 2Toss onion, zucchini, peppers and mushrooms with KC Masterpiece® Marinade Garlic & Herb.
3. 3Spread in a single layer on rimmed baking sheet and roast in oven 25 minutes or until softened and edges are browned.
4. 4Note: This step can be done the day before.
5. 5Lightly grill using Kingsford® Briquets.
6. 6On a lightly-floured work surface, roll out dough into a 15-inch circle.
7. 7Brush with 1 tablespoon olive oil.
8. 8Lay dough onto grill, oil side down.
9. 9Cover and grill about 3 minutes or until dough is puffed and underside is browned.
10. 10Using tongs, turn pizza over and quickly spread with dressing.
11. 11Scatter cheese, vegetables and chicken over dressing and cover grill.
12. 12Grill 2–3 minutes or until cheese is melted and underside of pizza is browned.
13. 13Use tongs to slide onto cutting board.
14. 14Drizzle KC Masterpiece® Barbecue Sauce Original on top and sprinkle with chopped oregano, if desired.