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Note: This dough requires overnight proofing so make sure and plan ahead.
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You can make your chicken ahead of time too.
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Preheat grill to medium-high heat.
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Season chicken thighs with pinches of salt and pepper.
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Grill chicken, with the lid on, for 15 minutes, turning thighs over once halfway through.
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Then lift the cover and brush chicken on both sides with two tablespoons of barbeque sauce.
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Grill uncovered for another 5 minutes, turning several times.
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Remove from grill and let chicken cool.
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When chicken is cooled, wrap it in plastic wrap and refrigerate until ready to use.
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Add flour, salt and yeast into a large bowl.
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Mix to evenly distribute all ingredients.
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Add water and mix using your hands, until a rough ball forms.
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The dough will not be smooth and elastic like typical pizza dough.
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This is okay.
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Place dough in a clean bowl and cover with plastic wrap.
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Let it rest at room temperature for at least 18 hours.
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Note: After 24 hours, remove dough from bowl and refrigerate for up to 3 days, if not using immediately.
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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.
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Chop reserved barbeque chicken into bite-size pieces.
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Stretch dough onto a lightly floured pizza peel or inverted baking sheet (if using a pizza stone).
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Or stretch it to fit your pizza pan.
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Spread out 1/2 cup of barbeque sauce onto dough.
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Top with chicken, cheeses and sliced onions.
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Slide pizza onto the hot pizza stone, if using.
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Bake for 15 17 minutes until cheese is bubbly and golden brown.
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Remove from oven and garnish with cilantro.
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Let pizza rest 3 5 minutes before slicing.