* 1/3 c. KRAFT Zesty Italian Dressing * 4 cloves garlic, minced * 2 small boneless skinless chicken breasts (1/2 lb.) * 1 ready-to-use thin baked pizza crust (12 inch) * 1/2 c. KRAFT Shredded Parmesan Cheese * 3/4 c. POLLY-O Natural Part Skim Ricotta Cheese * 1/3 c. chopped red bell peppers * 1 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA * 1/4 tsp. black pepper * 2 Tbsp. coarsely chopped fresh basil leaves
What to do:
1. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400°F. 2. Mix dressing and garlic. Drizzle 3 Tbsp. over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 5 min. 3. Place chicken over lit area of grill; cook 6 to 8 min. on each side or until done (165°F). Cool slightly; cut into bite-size pieces. 4. Brush pizza crust with remaining dressing mixture; top with all remaining ingredients except basil. 5. Place pizza on grill over unlit area; cover. Grill 12 to 15 min. or until cheese is melted and crust is golden brown, monitoring for consistent grill temperature. Sprinkle with basil.