Prepare the oven and dough: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside the oven while it heats up — this will help give your crust that perfect crisp. Lightly dust your work surface with flour or cornmeal and roll out the dough into a 12-inch circle or rectangle, depending on your baking pan. Brush the surface lightly with olive oil and sprinkle a touch of garlic powder for extra flavor.

Make the BBQ chicken topping: In a small bowl, mix the shredded chicken with 1/3 cup of BBQ sauce until the pieces are evenly coated. The sauce should cling to the chicken without pooling at the bottom — add a little more sauce if the mixture seems dry.

Assemble the pizza: Spread the remaining BBQ sauce over the pizza dough, leaving a 1-inch border for the crust. Scatter the sauced chicken evenly across the pizza. Add the red onion slices, then top with mozzarella and cheddar cheeses. You can also drizzle a small amount of BBQ sauce over the top for a bolder flavor and color.

Bake the pizza: Transfer the pizza carefully to a baking sheet or preheated pizza stone. Bake for 15–20 minutes, or until the crust turns golden brown and the cheese is bubbly and slightly browned at the edges. Keep an eye on it near the end — every oven cooks a little differently.

Add the finishing touch: Once baked, remove the pizza from the oven and let it rest for 2–3 minutes before slicing. Sprinkle fresh cilantro leaves on top for a burst of color and freshness. For extra zest, drizzle a small swirl of BBQ sauce right before serving.