Prepare the rack in the bottom third of the oven, put a heavy baking sheet on top of the rack, and heat to 450 ° F.

Divide the pizza dough into 2 parts. Dust a 12-inch piece of parchment paper with cornmeal put a piece of dough on it and roll in a thin, 10-inch circle.

If the dough is sticky, sprinkle with a bit of all-purpose flour.

Easily place the preheated baking sheet from the oven and then use the parchment paper to slip the dough directly it onto the back of the baking sheet.

Brush the dough with half the olive oil, then spread half the barbecue sauce over the dough in a thin layer, leaving a 1/2-inch border.

Sprinkle with half the mozzarella and the smoked Gouda cheese. Spread half of the chicken and the onion over the cheese.

Bake until the edges are golden-brown and crisp, for 12 minutes.

Garnish with cilantro and let it cool for two min before slicing and serving.

Repeat the left dough and the toppings.