BBQ Chicken Pizza with Toma & Gouda
Makes 1 8-slice pizza
1 cup shredded rotisserie chicken
½ cup + 3 tablespoons barbecue sauce, divided
1 large pizza dough
1 cup shredded Point Reyes Gouda (about 4 ounces)
1 cup shredded Point Reyes Toma (about 4 ounces)
¼ cup thinly sliced red onion
¼ cup chopped cilantro
Place a pizza stone in the oven and preheat it to 550°, or your oven’s highest temperature.
Place 1 cup shredded rotisserie chicken in a bowl and toss with 3 tablespoons of barbecue sauce.
Allow dough to come to room temperature then, on a lightly floured work surface, stretch and gently press into a large circle, about 16 inches. Carefully transfer dough to the pizza stone and bake for 4 minutes.
Remove dough from the oven and top with remaining barbecue sauce. Follow with chicken, both cheeses, and the thinly sliced onion.
Bake for another 4-5 minutes, or until the cheese is bubbly and the crust is brown.
Remove from the oven, top with cilantro, and serve.