This pizza is great in a cast iron skillet with the refrigerated pizza dough. Just unroll the dough, mark the circle with the cast iron pan (see video in post) and trim off the excess doughcorners. You can also make this with your favorite pizza dough but adjust baking times with different doughs.
2Tablespoons(30ml)Buttermelted (olive oil works fine too)
1Tablespoon(15ml)olive oilfor grilling the chicken
black pepperto taste
1/2cup(120ml)sliced red onions
4oz.(115g)grated Cheese (mozzarella, cheddar or smoked gouda) - about 3/4 cup
Pizza Toppings (choose your favorites)
extra bbq sauce
minced parsley or cilantro
Heat oven to 400°F. Brush olive oil (or butter) inside a 10” cast iron skillet or other oven safe skillet.
Unroll pizza crust dough. Turn the skillet upside down and into press dough to mark the size of the pan. Trim the excess dough. Place the dough inside the skillet allowing the dough to go up the edges slightly.
Combine the melted butter and garlic. Brush the top of the dough with the garlic butter.
Bake the pizza crust for 15 minutes.
While pizza dough cooks, grill the chicken. Season at the chicken with salt and pepper. Heat small skillet on medium high heat. Add oil and then add chicken and cook on both sides for about 5 minutes, or until cooked through. Remove from heat and slice into 1/2” slices.
Remove from pizza dough from the oven and top with chicken, red onions and cheese. Bake for another 10-15 minutes or until crust is golden.