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Steps
1
Heat gas or charcoal grill. In small saucepan, stir together barbecue sauce, bourbon, chipotle chile and garlic. Heat to boiling; remove from heat. Reserve 5 tablespoons sauce in small bowl; set aside.
2
Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with remaining sauce, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cut into bite-size pieces. In medium bowl, mix chopped chicken with 2 tablespoons of the reserved barbecue sauce. Discard any remaining sauce used for brushing.
3
Heat oven to 425°F. Spray 15x10-inch cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough to edge of pan. Brush crust with remaining 3 tablespoons reserved barbecue sauce. Sprinkle with 1/4 cup of the cheese; top with chicken, bell pepper, onion, bacon and remaining 1 3/4 cups cheese.
4
Bake 15 to 18 minutes or until edges are browned and cheese is melted. Cut into squares.
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The barbecue sauce can be made ahead and stored in the refrigerator up to 3 days.
You can cook the chicken indoors on a stove-top grill pan, or bake it, brushing with the sauce as directed.
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Nutrition Facts are not available for this recipe
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