My cousin and I made this for our annual grilling competition and not only did we win with the judges, but I solidified my place with my future (now current) in-laws.
Dough Toppings
2 chicken breasts
1 small onion
1 green pepper
1 jalapeño
1 red pepper
1 lime
1 yellow pepper
Fresh Cilantro
2 tomatoes
Shredded Jack Cheese
Directions
Place peppers over direct high flames until each side is chard black. Place peppers in a paper bag or in a bowl and cover them, and let them steam for 10 min. Take the peppers and remove the burnt skin, and the seeds inside. Slice peppers into strips and set aside.
Season the chicken breasts liberally with your house dry rub. Grill them on an open flame until done (approx 12 min the first side and 8 min the next). Remove chicken, let rest, then cut into slices. Rough chop tomatoes, onion and de-seeded jalapeño. Place in a food processor and add juice of half a lime, lime zest, salt and fresh cilantro. Pulse a few times to make your salsa
Oil you grill rack and place the dough right on the grates. Grill the bottom for approx 3 min until slightly brown and crispy. Flip the dough, then start adding your toppings. Start with the salsa as your “sauce” then add chicken strips and roasted peppers. Finish with some additional fresh cilantro, then top with cheese. Cover and grill until dough is done and cheese is melted (approx 5 min).
