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1
Brush a large bowl with olive oil.
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2
Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil.
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3
Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
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4
Position racks in the upper third and middle of the oven.
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5
Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
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6
Meanwhile, lay out a sheet of parchment paper and brush with olive oil.
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7
Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed.
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8
Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
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9
While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl.
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10
Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture.
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11
Bake on the middle oven rack until cooked through, about 20 minutes.
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12
Let cool, then cut into 1/2-inch cubes.
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13
Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border.
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14
Top with the chicken, gouda, mozzarella and red onion.
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15
Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes.
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16
Sprinkle with cilantro.
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17
Photograph by Kang Kim
