1 cup finely chopped cooked chicken (rotisserie, poached, etc)
3 tablespoons finely chopped red onion
1/4 teaspoon crushed red pepper flakes, optional
3 slices bacon, cooked crisp, drained and finely chopped (optional)
chopped fresh parsley leaves for garnish
1 teaspoon vegetable oil for greasing the pan, plus more for oiling the bowl
If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours.
Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won’t hold it’s shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.