Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese

Name: Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese
Yield: makes 8 servings
Ingredients: 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

December 9, 2011

When I was a child, we went to Chuck E. Cheese’s for our birthdays. In addition to all of the cool games and the characters, I loved that they cut their pizzas into squares instead of wedges. Not only could you get more crust or less crust as you like (I’m a less-crust girl), I got to eat a number of pieces, since they’re petite. Here, I’ve cut the flatbread into squares to distinguish it from other pizzas . . . and because it just feels more decadent. If you’re making this pizza on a charcoal grill, heat the coals until they are hot and covered with gray ash. Then place the pizza on the grill about 5 inches from the coals for best results. Cover and grill for 3 to 4 minutes.

Recipe notes

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