Ingredients: - 24 oz. homemade or store-bought pizza dough, divided - 1/2 c. all-purpose flour, for dusting - 1 1/2 c. homemade sweet & smoky barbecue sauce - 1 c. cooked chicken, shredded - 1 small red onion, cut into 1/4-inch slices - 2 T. olive oil - 2/3 c. grated mozzarella cheese - 1/3 c. grated smoked cheddar cheese - 1/4 c. cilantro, coarsely choppedDirections: Place your pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas. Allow the pizza dough to come to room temperature. Now proceed with processing your pizza crust. Meanwhile, in a saucepan combine the shredded chicken along with about 1 cup of barbecue sauce and cook over low heat until the meat is moist and warmed completely. Heat 2 teaspoons of olive oil in a medium sauté pan set over moderately-low heat. Add the sliced red onion and cook, stirring often, until slightly softened but not browned or caramelized, about 5-7 minutes. Now form your pizza crust and place on a generously dusted surface of cornmeal. Once you have the pizza crust as you desire use a ladle, spoon a thin layer of the extra barbecue sauce onto the dough and carefully spread it to the edge. Top with an even layer of mozzarella cheese followed by pieces of the warmed chicken and softened red onion. Top with light sprinkling of the smoked cheddar and a bit more of the mozzarella. Lightly brush the exposed crust with a bit of the leftover olive oil. Slide the pizza onto the preheated stone and bake until the crust is crisp and golden and the cheese is bubbling, about 6-7 minutes. Remove from the oven and sprinkle with freshly chopped cilantro leaves. Serve immediately! Makes 2 Pizzas ~ Chef ~
