-
1
Note: This dough requires overnight proofing so make sure and plan ahead.
-
2
You can make your chicken ahead of time too.
-
3
Preheat grill to medium-high heat.
-
4
Season chicken thighs with pinches of salt and pepper.
-
5
Grill chicken, with the lid on, for 15 minutes, turning thighs over once halfway through.
-
6
Then lift the cover and brush chicken on both sides with two tablespoons of barbeque sauce.
-
7
Grill uncovered for another 5 minutes, turning several times.
-
8
Remove from grill and let chicken cool.
-
9
When chicken is cooled, wrap it in plastic wrap and refrigerate until ready to use.
-
10
Add flour, salt and yeast into a large bowl.
-
11
Mix to evenly distribute all ingredients.
-
12
Add water and mix using your hands, until a rough ball forms.
-
13
The dough will not be smooth and elastic like typical pizza dough.
-
14
This is okay.
-
15
Place dough in a clean bowl and cover with plastic wrap.
-
16
Let it rest at room temperature for at least 18 hours.
-
17
Note: After 24 hours, remove dough from bowl and refrigerate for up to 3 days, if not using immediately.
-
18
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.
-
19
Chop reserved barbeque chicken into bite-size pieces.
-
20
Stretch dough onto a lightly floured pizza peel or inverted baking sheet (if using a pizza stone).
-
21
Or stretch it to fit your pizza pan.
-
22
Spread out 1/2 cup of barbeque sauce onto dough.
-
23
Top with chicken, cheeses and sliced onions.
-
24
Slide pizza onto the hot pizza stone, if using.
-
25
Bake for 15 17 minutes until cheese is bubbly and golden brown.
-
26
Remove from oven and garnish with cilantro.
-
27
Let pizza rest 3 5 minutes before slicing.
