1 cup barbecue sauce
2 tablespoons bourbon
1 teaspoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
1 clove garlic, finely chopped
2 boneless skinless chicken breasts
1 refrigerated pizza crust/dough
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1 orange bell pepper, chopped
1/2 medium red onion, thinly sliced
2 slices bacon, crisply cooked, crumbled
Heat gas or charcoal grill. In small saucepan, stir together barbecue sauce, bourbon, chipotle chile and garlic. Heat to boiling; remove from heat. Reserve 5 tablespoons sauce in small bowl; set aside.
Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with remaining sauce, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cut into bite-size pieces. In medium bowl, mix chopped chicken with 2 tablespoons of the reserved barbecue sauce. Discard any remaining sauce used for brushing.
Heat oven to 425°F. Spray 15x10-inch cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough to edge of pan. Brush crust with remaining 3 tablespoons reserved barbecue sauce. Sprinkle with 1/4 cup of the cheese; top with chicken, bell pepper, onion, bacon and remaining 1 3/4 cups cheese.
Recipe shared from: http://www.bettycrocker.com/recipes/grilled-bourbon-chicken-pizza/e001e3b7-6e55-4614-8113-1c41f9115279