The dough is best made a day or two ahead, but great the same day as well.
1 whole recipe for pizza crust (mine makes two crusts) 2 whole Boneless, Skinless Chicken Breasts 1/2 cup Barbecue Sauce Olive Oil for drizzling Salt for sprinkling 16 ounces Fresh Mozzarella Cheese, sliced thinly 1/2 whole Red Onion, cut in half and sliced Chopped Cilantro, to taste
Preheat oven to 375 degrees.
For chicken: Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan or pizza stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut and serve immediately. Repeat with other crust and other ingredients, or save for another time in the fridge.