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1
Position an oven rack on the second-lowest level in an oven; place a baking stone on the rack.
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2
Position another rack in the upper third of the oven; preheat oven to 500.
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3
Make the toppings: in a bowl, toss the shredded chicken with 1/4 cup barbecue sauce; set aside.
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4
Have all the other ingredients measured, chopped, and ready to assemble.
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5
Coat a 14-inch pizza screen or perforated pizza pan with cooking spray.
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6
Place dough on a lightly floured work surface; lightly dist the dough with flour.
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7
Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges; lift the dough and check to make sure the dough isnt sticking to work surface; shake the excess flour from the dough.
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8
Lay dough on prepared pan and gently stretch the dough into a 14-inch round.
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9
Top the pizza: spread the remaining 1/2 cup barbecue sauce over the dough, leaving a 1-inch border.
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10
Evenly distribute the onion, garlic, and bell pepper over the sauce.
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11
Scatter the chicken evenly over the vegetables; top with the cheese.
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12
Place the pizza in the oven on the upper rack; bake 8-10 minutes, until the crust is crisp and golden brown.
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13
Using a pizza peel, lift the pizza off the pan and place the crust directly on the baking stone (remove pan from oven).
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14
Bake pizza on stone 3-4 minutes, until the bottom of crust is golden brown.
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15
Using the peel, remove pizza from oven and transfer to a cutting board.
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16
Scatter cilantro over the top; slice pizza into wedges and serve immediately.
