Ingredients:

  • 1 lb pizza dough, room temperature
  • 1 tbsp cornmeal
  • 1.5 cups cooked chicken breast, shredded
  • 0.5 cup BBQ sauce, divided
  • 1.5 cups low-moisture part-skim shredded mozzarella cheese
  • 0.5 cup shredded smoked Gouda cheese
  • 1 large red onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-low heat. Add sliced red onions and a pinch of salt. Sauté for 12–15 minutes, stirring occasionally until mahogany-colored and soft. Deglaze with balsamic vinegar and remove from heat.
  2. Preheat your oven with a pizza stone or heavy baking sheet inside to 500°F (260°C). Toss the shredded chicken with 1/4 cup of the BBQ sauce until evenly coated.
  3. Stretch the pizza dough on a surface dusted with cornmeal to a 12-14 inch circle. Carefully transfer to the preheated stone or baking sheet.
  4. Apply a thin layer of the mozzarella cheese directly onto the dough first to create a moisture barrier. Spread the remaining 1/4 cup of BBQ sauce over the cheese layer.
  5. Distribute the BBQ-tossed chicken and caramelized onions evenly over the sauce. Top with the remaining mozzarella and the smoked Gouda.
  6. Bake for 10-15 minutes or until the crust is golden-brown and the cheese is bubbling and slightly charred.
  7. Remove from the oven and immediately top with fresh chopped cilantro. Let rest for 2 minutes before slicing.