1 pound boneless, skinless chicken breast halves
1/2 cup Lawry's Original Seasoned Salt Marinade, divided
1 prepared (12-inch) thin pizza crust
2 cups shredded mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/4 cup thinly sliced red onion
Crushed red pepper or oregano, optional
Place chicken in large zipper-seal plastic bag or glass dish. Add marinade, and turn to coat well. Refrigerate for 30 minutes or longer for extra flavor. Remove chicken from marinade, reserving marinade.
Grill chicken over medium heat for 6 to 7 minutes per side, or until cooked through, brushing with 2 tablespoons reserved marinade. Remove chicken from grill and cut into thin strips.
Place crust on grill. Close lid and grill over medium heat for 1 to 2 minutes, or until grill marks appear on bottom of crust. Carefully flip crust over using tongs or a spatula. Brush crust with remaining reserved marinade.
Sprinkle crust with 1/2 of cheese, then top with grilled chicken, tomatoes and onions. Cover with remaining cheese. Close lid. Discard any remaining marinade.
Grill pizza for 3 to 4 minutes, or until cheese is melted and crust is browned. Check pizza often to avoid burning. Rotate, if necessary. Slide pizza onto a baking sheet. Slice and serve. Sprinkle with crushed red pepper or oregano, if desired. Yields 8 servings.
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