Sheet Pan BBQ Chicken Pizza

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 medium red onion, thinly sliced
• kosher salt and black pepper
• 1 Full Circle Bakery fresh sour pizza dough
• 1 cup cooked shredded chicken (1/2 lb chicken breast)
• 1/2 cup 1849 All Natural BBQ sauce, divided
• 1-2 cups shredded cheese blend
• fresh parsley, optional for garnish

Instructions

1. Remove your dough from the fridge and allow to rest for 15+ minutes.
2. Position the oven rack in the upper 1/3 portion of your oven and preheat the oven to 500° F.
3. Heat olive oil in a large skillet on medium heat and place chicken in the skillet.
4. Season the top of the chicken with salt and pepper.
5. Cook for 5 minutes, then use tongs to flip the chicken.
6. Add chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165°F.
7. Remove the chicken from the pan and shred. Then set aside. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds.
8. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. 
9. Place in hot oven and par-bake for 5 minutes.
10. In a large skillet set over medium-high heat combine the olive oil, onions, and a pinch of salt.
11. Cook 5 minutes, until softened then remove from the heat.
12. In a bowl, combine the chicken and 1/3 cup BBQ sauce.
13. Remove par-baked dough from oven and spread on the remaining BBQ sauce BBQ sauce - or more if you'd like - then layer on the onions, chicken, and cheese.
14. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 2-3 minutes or until the crust is golden and the cheese has melted.
15. Top the pizza with fresh parsley and additional BBQ sauce. ENJOY!