Ingredients:
2 tablespoons of olive oil
2 large boneless chicken breast halves
1/2 cup hickory-flavored barbecue sauce
7 ounce smoked Dofino Gouda with Pesto cheese, coarsely chopped
1 16 ounce Boboli (baked cheese pizza crust)
1/4 cup thinly sliced red onion
1 green onion, chopped

Cooking Directions:
Position rack in center of oven. Place large baking sheet on rack and reheat oven to 450° for 30 minutes.

Heat olive oil in skillet over medium high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until just cooked through, about 5 minutes per side. Let stand 5 minutes. Cut chicken into 1/3 wide strips and toss in bowl with 1/4 cup barbecue sauce. Spread 1/2 of cheese on boboli crust. Arrange chicken slices on top of cheese and add top with additional cheese, sauce, onion and green onion.

Transfer to hot baking sheet. Bake until crispy and bubbly, approximately 14 minutes. Let stand 5 minutes.

Makes 4 servings