Barbecue Chicken and Pink Onion Pizza

Makes two 10-inch pizzas

Prep: 50 min • Cook: 40 min

Ingredients

2 teaspoons extra-virgin olive oil, plus more for brushing

1 pound prepared pizza dough, at room temperature, or two 10 to 12-inch prepared pizza crusts

1/2 cup plus 4 tablespoons barbecue sauce

2 8-ounce skinless, boneless chicken breasts

Kosher salt and freshly ground black pepper

2 cups grated mozzarella cheese

1 Rosa Bella® Gourmet Pink Onion, sliced

Fresh chopped cilantro or parsley, for topping

Directions

1. Position racks in the upper third and middle of the oven and preheat to 425 degrees F.

2. Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Divide dough in two and and roll each out into a 10-12 inch round, stretching it with your hands as needed. Lightly brush each with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.

3. Mix 4 tablespoons barbecue sauce and 2 teaspoons olive oil in a bowl. Put the chicken breasts in a baking dish, season with salt and pepper and brush with the sauce/oil mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.

4. Uncover the dough, slide each crust onto an oiled pizza stone or baking sheet, then stretch again to 10-12”. Spread with the remaining 1/2 cup barbecue sauce. Top with the chicken, mozzarella and onion slices. Bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with the cilantro or parsley.