Chicken, bbq sauce, onion and cilantro all stuffed between two layers of dough.
Bread Dough: (or 1 loaf frozen white bread dough, thawed)
1 1/2tbspvegetable oil
2cupsall purpose flour
1tspinstant yeastor bread machine yeast
2cupscooked chickendiced *see notes
2cupsmozzarella cheeseshredded, well packed
1/4mediumred onionthinly sliced into 1-inch pieces
Additional mozzarella cheeseshredded
Additional chopped cilantrofor garnish, for serving
If starting with frozen, store-bought dough, thaw per package instructions, then place thawed frozen store-bought dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
If making your own dough: Combine all ingredients in a bowl or the bowl of a stand mixer fitted with the kneading hook. Mix to combine, then add more flour as needed to make a smooth, moist, but not sticky dough. Knead by hand as necessary or with the kneading hook. Place in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400F and grease and lightly flour a 10-inch springform pan. Set aside.
When dough has risen, remove to a lightly floured surface and gently deflate. Divide dough in half. Roll one piece of the dough into a roughly 11-inch circle, flouring as needed to prevent sticking. Place in the bottom of the prepared springform pan, covering the bottom of the pan and an inch or so up the sides. Sprinkle one half of the mozzarella cheese over the bottom. Drizzle one half of the BBQ sauce over-top. Scatter cooked chicken overtop, then the red onion and cilantro. Drizzle with remaining BBQ sauce and top with remaining mozzarella cheese.
Roll second piece of dough into an 11-inch circle. Place over-top of pizza and press down around the outside to join the bottom dough with the top.
Cover pan with a clean tea towel and let stand 15 minutes.
Bake in 400F oven for 25 minutes. Remove from oven and scatter additional mozzarella cheese over top. Return to the oven for 5 more minutes to melt cheese. Remove from oven and let stand 5 minutes before slicing and serving warm.
*For the chicken, you can start with 2 boneless chicken breasts. Dice and cook quickly in a skillet. Or start with a cooked rotisserie chicken and remove and dice up the chicken you need.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!