bar one
bar two
bar three

Moonshine Grilled Chicken Pizza

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 1

Moonshine sauce, grilled chicken and onions, tomatoes and arugula combine expertly to create this premium flatbread pizza.

Moonshine Grilled Chicken Pizza


  • 1 eac pizza crust, par baked
  • 1 eac West Creek chicken, breast, Italian
  • 2 oz Peak Fresh Produce onion(s), red
  • 4 oz. Peak Fresh Produce tomato(es) (diced)
  • 1 oz. arugula
  • 2 oz. Roma cheese, mozzarella (shredded)
  • 4 oz. West Creek Sauce, Moonshine Barbeque


Season chicken and place on grill to cook. When cooked, set aside and slice length wise. Take pizza crust and brush sauce on the bottom. Sprinkle with red onion and diced tomatoes, then place cheese on top of them. Top with chicken and place on char grill to heat and get crust crispy. Place on lower heat of grill to melt cheese and get marks on the crust. Take off and cut to your liking, then top with arugula to serve.