"A Greek salad of cucumbers, red onions, tomatoes, Greek olives and feta cheese tops this grilled chicken pizza."
1 pound boneless skinless chicken breast halves
4 teaspoons McCormick® Grill Mates® Roasted Garlic & Herb Seasoning
1 cup shredded mozzarella cheese
1/2 teaspoon McCormick® Oregano Leaves
1 pound fresh pizza dough or frozen dough, thawed, or 1 prepared thin pizza crust (12-inch)
1 tablespoon olive oil
1 1/2 cups assorted chopped fresh vegetables, such as cucumbers, red onion, tomatoes and parsley
1/4 cup pitted Kalamata olives, halved
1/2 cup crumbled feta cheese
2 tablespoons ranch dressing
Sprinkle both sides of chicken with 3 teaspoons of the Roasted Garlic & Herb Seasoning. Grill over medium heat five to seven minutes per side, or until chicken is cooked through. Cut into bite-sized cubes. Mix mozzarella cheese, oregano and remaining 1 teaspoon seasoning in small bowl.
Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat one to two minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Layer crust with cheese mixture, grilled chicken, chopped vegetables and olives. Close lid. Grill three to four minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Sprinkle with feta cheese. Drizzle with salad dressing. Slice, and serve immediately.