Peking Chicken Pizza

Peking Chicken Pizza (Adapted from Rachael Ray)

8 ounces boneless, skinless chicken breast
2 teaspoons olive oil
salt and fresh ground black pepper
cornmeal, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 tablespoons sesame seeds
3 tablespoons plum sauce
3 tablespoons barbecue sauce
6 ounces shredded Monterey Jack
2 scallions, thinly sliced
3 tablespoons chopped red bell pepper
3 tablespoons chopped orange bell pepper

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Heat a grill pan over high - drizzle oil over chicken and season with salt and fresh ground black pepper. Grill chicken, turning once, until done - about 4 to 6 minutes on each side. Remove and let cool. Slice into very thin strips.

Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a rough 12" circle on a lightly floured surface and transfer to the cornmeal-dusted peel. Sprinkle the edges of the dough with sesame seeds. Spread plum sauce and barbecue sauce over the pizza - arrange the sliced chicken on top and scatter with the cheese. Sprinkle the top with the scallions and peppers. Slide pizza onto the stone and bake until the crust is golden and the cheese has melted, about 12 to 15 minutes. Remove and let cool slightly before serving.

Makes about 4 to 6 servings.

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