Instructions

1. 1

   Preheat your oven to 475°F (245°C) with a rack in the lower third. If you have a pizza stone or steel, let it heat for at least 30 minutes. A sturdy sheet pan works fine too — just flip it upside down and dust with cornmeal.

2. 2

   Toss the shredded chicken with 2 tablespoons of barbecue sauce until every piece is lightly coated. Set aside. This thin glaze keeps the chicken from drying out without making the pizza soggy.

3. 3

   Stretch the dough on a floured surface into a roughly 12–14 inch round (or oval — shape doesn't matter). If it springs back, let it rest 5 minutes and try again. You want it thin enough that light shows through the center when you lift it.

4. 4

   Transfer the dough to your prepared pan or peel. Brush the surface with olive oil, then spread the remaining ⅓ cup barbecue sauce evenly, leaving about a half-inch border for the crust.

5. 5

   Layer the mozzarella (and gouda, if using) over the sauce, then scatter the sauced chicken and red onion rings on top. Press the onion rings down slightly so they don't burn.

6. 6

   Bake for 12–15 minutes until the crust is deeply golden on the bottom and the cheese is bubbling with light brown spots. The edges of the crust should sound hollow when tapped.

7. 7

   Pull the pizza out, scatter the cilantro on top immediately, and let it rest on a wire rack for 2–3 minutes before slicing. This short rest keeps the toppings from sliding off.

Used in this recipe: Rectangular Pizza Stone · Silicone Basting Brush · Pizza Wheel Cutter (Amazon, affiliate links)