Barbecued Chicken Pizzas

Cut chicken crosswise into slices; set aside.

On lightly floured surface, divide dough into quarters; shape each into disc. Roll out each into an 8-inch (20 cm) oval. Place on a greased grill over medium heat; close lid and grill, turning once, until crisp, about 7 minutes. Remove from grill.

Brush with half of the barbecue sauce. Sprinkle evenly with half of the cheese. Arrange chicken over top; drizzle with remaining barbecue sauce. Add green pepper; sprinkle with remaining cheese, hot pepper flakes and oregano.

Return to grill; close lid and grill until cheese is melted and bubbly and crust is golden, about 10 minutes.

Notes:
Instead of grilling, you can bake the pizza in the lower third of a 500°F (260°C) oven for 12 minutes.
To grill chicken, brush lightly with vegetable oil and sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill until juices run clear when chicken is pierced, about 12 minutes.
You can vary the toppings to include a mix of sliced peppers and thinly sliced red onion, jalapeno pepper and Cheddar cheese.

Nutritional info per serving: Calories: 649; Protein: 46g; Total Fat: 24g; Saturated Fat: 13g; Carbohydrates: 60g; Fiber: 3g.