1 large thin pizza crust — if you have the time make your own … but we go to Papa Murphy's and order the bake-it-yourself "Thin Delight" pizza with no toppings. The teenagers behind the counter look at you funny when you want a pizza with no toppings, but it's worth it not have to wait for dough to rise.
2 boneless chicken thighs — baked and cut into small pieces
BBQ sauce — we used Daddy Sam's from here at GVC
Fresh cilantro leaves - washed and lightly chopped
1 large sweet yellow onion, thinly sliced ± I used a Mandolin set at 1/4 inch
1/2 red bell pepper — thinly sliced
Freshly-grated Fontina and Gouda cheese, enough to lightly cover the pizza
Grated Parmesan cheese
Olive oil
Heat about 2 Tbs. of olive oil in a sauté pan over a medium high heat. Add the onions and reduce your heat to medium (very important) and slowly sauté the onions until they caramelize. This takes a while and requires a lot of turning until they are reduced by about 75%, become a light golden color and are lightly sweet. I put the red bell slices in near the end of the process so they soften up. Salt to taste at the end.
We toss the chicken with some BBQ sauce to coat it then brush the crust with more BBQ sauce. Then comes the cheese followed by the onions, peppers, chicken, a sprinkle of cilantro and you're ready for the oven. Bake at 425°F until nice and brown on the edges (use a pizza stone and a pizza peel if you have one). We baked ours for about 14 minutes and slipped it off the baking tray and onto the stone to crisp up after about 12 minutes. Garnish with more cilantro and sprinkle with grated Parmesan.
