BBQ Chicken Pizza

step 1.

Place pizza stone in cold oven and preheat to 500°F (260°C). Allow the stone to heat for at least 30 minutes after the oven reaches temperature.

step 2.

Dice the red onions and chop the cilantro. If using whole rotisserie chicken breast, remove skin if present and shred the meat using two forks or your hands. Set ingredients aside.

step 3.

Generously dust your pizza peel or the back of a baking sheet with yellow cornmeal.

step 4.

On a floured surface, roll the pizza dough into a 12 to 14-inch round and transfer to your cornmeal-dusted peel or baking sheet. Brush the dough with olive oil, focusing on the edges.

step 5.

Spread the BBQ sauce evenly over the dough, leaving a small border around the edges for the crust.

step 6.

Top with shredded chicken and season with salt and pepper to taste.

step 7.

Sprinkle both cheeses and diced red onions over the chicken.

step 8.

Carefully slide the pizza off the peel or baking sheet directly onto the preheated stone and bake for 8 to 12 minutes, or until the crust is golden and the cheese is bubbly.

step 9.

Once done, carefully remove the pizza from the oven using the pizza peel or a large spatula and let it cool for about 5 minutes.

step 10.

Sprinkle with chopped cilantro and drizzle with additional BBQ sauce if desired before serving.

step 11.

Slice and serve immediately. To store leftovers, cool completely, then wrap in aluminum foil or place in an airtight container. Refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes or until heated through.