Preheat the oven to 400 degrees F.
In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece(R) Buffalo Marinade. Spread the onion
, yellow pepper, and mushrooms in a single layer on a parchment-lined baking sheet and roast
for 25 minutes or until the vegetables have softened and the edges are browned. This can be done a day in advance.
Preheat the grill or rectangular grill pan over medium heat.
On a lightly-floured work surface, roll out the pizza dough
into an approximately 8-inch by 14-inch rectangle. Brush the dough with 1 tablespoon olive oil.
Lay the dough onto the hot grill, oil-side down and brush the top with the remaining olive oil
. Grill for 3 to 5 minutes or until the dough is puffed and the underside is browned. Using tongs, turn the pizza over and grill until the dough is firm enough to handle, about 1 minute more.
Spread the Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese over the crust
. Sprinkle with the vegetables, chicken, and cheese and cover. If using a grill pan
cover with a sheet pan
or tent with aluminum foil. Cook the pizza until the cheese is melted, about 6 minutes. Transfer to a cutting board. Sprinkle with the chopped oregano
with a little of the KC Masterpiece(R) Buffalo Marinade and Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese
, if desired. Slice and serve.