Ingredients:
9 Rhodes Dinner Rolls or 6 Rhodes Texas Rolls, thawed and risen
6 oz. boneless, skinless chicken breast, cubed (or use barbecued chicken, cubed)
1 c. barbecue sauce, divided
1/2 small green pepper, cut in thin strips
1/2 small red pepper, cut in thin strips
1/2 c. sliced mushrooms
1 small tomato, diced
1 c. grated mozzarella cheese

Instructions:

Cook chicken in 1/2 cup barbecue sauce until no longer pink. Set aside. Spray board or countertop with non-stick cooking spray.

Combine rolls together to form a ball and roll into a 13-inch circle.

Place on a sprayed 12-inch pizza pan. Build up edges slightly. Poke crust several times with a fork to prevent air bubbles from forming.

Grill, covered, over medium heat for 5-10 minutes. Remove from grill. Spread with remaining 1/2 cup barbecue sauce. Top with chicken mixture, peppers, mushrooms and tomato. Sprinkle with cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted.

This farm news was published in the June 21, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.