- 1 skinless boneless chicken breast half
- 1/4 cup of Claude's Hot & Spicy BBQ Sauce
- 2 Tablespoons Claude's Fajita Marinade
- 1/2 white onion, sliced
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 orange or yellow bell pepper
Preheat indoor grill pan to medium-high heat.
In a large bowl, toss vegetables with 1/2 tsp. of Claude’s Fajita Marinade and a drizzle of olive oil to coat. Rub the remaining fajita marinade over the surface of the chicken breast.
Place vegetables on preheated grill and grill for several minutes on each side, until the onion begins to soften and the pepper skins begin to blister. Remove from the grill and once cooled, cut into thin slices. Place the chicken breast on the grill and cook until the juices run clear. Remove from the grill and let sit several minutes before slicing.
Preheat oven and pizza stone to 450 F.
Spread Claude's Hot & Spicy BBQ Sauce on prepared crust. Top with grilled chicken and vegetables. Sprinkle Pepper Jack over top. Bake in preheated oven for 10-12 minutes, until the crust is golden brown and the cheese is bubbling.