GRILLED BARBECUE CHICKEN PIZZA

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

Cook chicken in 1/2 cup barbecue sauce until no longer pink. Set aside.

Spray board or counter top with nonstick 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, five to 10 minutes longer or until crust is golden and cheese is melted.

Source: Rhodes