BBQ Chicken Pizza

Note: This dough requires overnight proofing so make sure and plan ahead. You can make your chicken ahead of time too.

Preheat grill to medium-high heat.

Season chicken thighs with pinches of salt and pepper. Grill chicken, with the lid on, for 15 minutes, turning thighs over once halfway through. Then lift the cover and brush chicken on both sides with two tablespoons of barbeque sauce. Grill uncovered for another 5 minutes, turning several times. Remove from grill and let chicken cool. When chicken is cooled, wrap it in plastic wrap and refrigerate until ready to use.

Add flour, salt and yeast into a large bowl. Mix to evenly distribute all ingredients. Add water and mix using your hands, until a rough ball forms. The dough will not be smooth and elastic like typical pizza dough. This is okay. Place dough in a clean bowl and cover with plastic wrap. Let it rest at room temperature for at least 18 hours. Note: After 24 hours, remove dough from bowl and refrigerate for up to 3 days, if not using immediately.

When ready to make pizza, place pizza stone (if using) in oven and preheat to 450 F. Let dough come up to room temperature while oven is preheating.

Chop reserved barbeque chicken into bite-size pieces. Stretch dough onto a lightly floured pizza peel or inverted baking sheet (if using a pizza stone). Or stretch it to fit your pizza pan. Spread out 1/2 cup of barbeque sauce onto dough. Top with chicken, cheeses and sliced onions. Slide pizza onto the hot pizza stone, if using.

Bake for 15 – 17 minutes until cheese is bubbly and golden brown. Remove from oven and garnish with cilantro. Let pizza rest 3 – 5 minutes before slicing.