Grilled Chicken & Veggie Pizza

Coat chicken with salad dressing and barbecue over medium heat for 5-7 minutes per side. Cool slightly and slice thinly.

Barbecue red pepper until skin is blackened on all sides.

Put pepper in a plastic bag and close bag until pepper is cool enough to handle. Remove and discard skin, seeds and core. Cut pepper into strips.

Slice zucchini lengthwise and slice onion into thick slices.

Barbecue until softened.

Cut zucchini into bite size pieces.

Sprinkle 1 cup of cheese over pizza crust and top with tomato slices.

Arrange chicken and vegetables on top and sprinkle with remaining cheese and fresh basil.

Put pizza on the barbecue, close the lid, and bake for 3 to 5 minutes or until the crust is lightly browned and the cheese has melted.

Serves 2 to 4 people.