We made one Southwest Chicken pizza, and one with just pepperoni for the kids, but the measurments I used in the recipe should give you enough to make two of the chicken pizzas. And it was sooooooooooo good!!! I can't believe I didn't make pizza on the grill before! The crust was nice and crispy on the bottom, and soft on top. It tasted like a fancy wood-oven pizza that you'd get at a restaurant. I can't wait to make this recipe again!
Now I'll be honest, I didn't make my own barbeque sauce. I intended to use the recipe below, which is apparently the same recipe Epicure used for the Tex-Mex sauce they sold in bottles last year. Since I had an un-opened bottle in my stash, I decided to use it instead of trying out this homemade version.
TEX-MEX BARBEQUE SAUCE (makes 4 c.)
2 c. ketchup
1 c. water
1/2 c. vinegar
1 c. brown sugar
2 tbsp. Tex-Mex Rub
1 tbsp. Fajita Seasoning
1 tbsp. Vegetable Seasoning
Combine ingredients in a pot and bring to a boil over medium-hight heat. Reduce heat and simmer 5-7 minutes, stirring often. Can be refrigerated for up to 2 weeks.