If you love BBQ sauce, pizza, and caramelized onions, you’ve just found your pizza match made in heaven. Follow my recipe for the dreamiest pizza experience that I made on a fresh gluten-free crust!
0 Preheat the oven to 375°F.
1 Add the butter to a heavy-bottomed pot, and once melted, add the sliced onions and sea salt. Stir to combine, turn the heat to medium-low, and place a lid on top. Let the onions cook until caramelized (45 minutes to 1 hour), stirring occasionally.
2 While the onions are caramelizing, place the chicken breast in a baking dish, toss it with a ¼ cup of BBQ sauce until fully coated, and then sprinkle the sea salt, smoked paprika, and ancho chili powder over top. Place an in-oven thermometer probe into the thickest part of the chicken, and bake at 375°F until the internal temperature reaches 165°F (about 25 minutes).
3 Once the chicken is out of the oven, adjust the oven temperature to whatever temperature is needed to bake the pizza. Our dough calls for 400°F.
4 Let the chicken rest for about 10 minutes, then chop it into 1-inch pieces. Put the chopped chicken back into the dish it baked to sit in the juices and pan drippings until you are ready to assemble the pizza.
5 Once the onions and chicken are finished, roll the pizza dough out onto a parchment-lined sheet pan. If the dough is sticky, sprinkle it with a little bit of flour (no more than about 1 teaspoon). Use your fingers to form a crust around the perimeter of the pizza.
6 Pour ½ of a cup of BBQ sauce onto the pizza dough and use a spoon to spread it out. Then, layer on the shredded mozzarella cheese, followed by the cubed BBQ chicken, and finally, the caramelized onions.
7 Place the pizza in the oven and bake according to the pizza dough package instructions.
8 Once the pizza is out of the oven, garnish it with homemade ranch dressing and cilantro. Slice and enjoy!
