1/2 lb. skinless, boneless chicken thighs (about 3)

Salt and pepper

1 1/2 cups U-Bake Penne Pasta

1 1/2 cups U-Bake Pasta Sauce

2 tablespoons (about 2 oz.) grated pecorino-romano cheese 1 tablespoon U-Bake extra virgin olive oil

1 14” U-Bake Pizza Crust

1 1/2 cups (about 4 oz.) shredded mozzarella cheese

1/4 cup U-Bake chopped parsley

Preheat a grill to medium.  Season the chicken with salt and pepper.  On a lightly greased grill grate, cook the chicken through, turning once, about 10  minutes.  Coarsely chop. 

Meanwhile, in a pot of boiling, salted water, cook the pasta until al dente; drain and return to the pot.  Add the chicken, vodka sauce and pecorino-romano; cover to keep warm. Drizzle the extra virgin olive oil on a baking sheet; turn the pizza crust in the oil. Place the pizza on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes.  Flip the crust and top with the pasta mixture, mozzarella and parsley.  Cover and cook until the cheese is melted and the crust is golden, about 3 minutes.