Chicken and Dry Rub:
2 chicken breast halves, boneless and skinless, trimmed
2 tablespoons paprika
1 tablespoon dark brown sugar
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon black pepper
1 tablespoon canola oil
1/2 cup diced white onion
2 cloves garlic, chopped
3 cups ketchup or any BBQ sauce or salsa you have in the fridge
2 tablespoons dark brown sugar
2 tablespoons molasses
1 ball pizza dough (about 10 ounces)
1/4 cup lightly packed fresh cilantro leaves optional
For the chicken and rub:
Slice the chicken breast halves. Combine the paprika, brown sugar, granulated garlic, granulated onion, salt, red pepper and pepper in a resealable plastic bag and shake well to mix everything together. Add the diced chicken and shake again to coat them evenly. Set aside in the fridge for at least 30 minutes to marinate while you prepare everything else.
Preheat a grill to high heat or roast in an oven.
For the BBQ sauce:
In a medium saucepan, add the canola oil, onions and garlic. Sweat over medium heat until the onions are very soft and fragrant, about 8 minutes. Season with salt and pepper. Add the ketchup or bbq, brown sugar and molasses and simmer for 10 minutes to let the flavors come together. Puree and set aside.
Remove the chicken from the marinade and cook on the hot grill, 5 to 7 minutes per side to get some color. Remove and allow to cool. Slice on the bias into pieces.
For the pizza:
Dust a bench with 1 tbsp flour. Take the ball of pizza dough and press out into a disk, working it gently from the inside out. Continue to work and stretch the dough out until you have about a 12-inch circle. The crust should be nice and thin, about 1/8-inch thick. Set on a floured surface and press gently to flatten. Spread the BBQ sauce on the pizza in a very even, thin layer. Leave a border as desired around the edges. Top with slices of BBQ chicken and slices of cheese. Dot the top with extra patches of BBQ sauce. Slide the pizza into a hot pizza oven and bake until the crust is bubbly 12 to 14 minutes. When done, remove from the oven and scatter the top with fresh cilantro leaves.