1-First, preheat your oven to 475 degrees F and get your grill ready at medium-high heat. This high temperature ensures a crispy crust and juicy chicken.

2-Next, brush both sides of the 12 oz chicken breasts with 1 tablespoon olive oil, then season with salt and black pepper to taste for that flavorful base.

3-Grill the chicken until it’s cooked through, remembering to rotate it halfway and brush with 3 tablespoons barbecue sauce in the last 1-2 minutes for extra tang. Let it rest for 5 minutes before cutting into cubes this step locks in the juices. Meanwhile, roll out the 1 lb pizza dough to a 12-inch round on a floured sheet of parchment paper on a pizza tray.

4-Whisk the remaining 1 tablespoon olive oil with the 1 clove minced garlic, then brush this mixture over the dough and let it rest for 10 minutes. This adds a subtle garlic flavor that elevates the whole pizza. Now, brush the dough with the remaining barbecue sauce about 1/2 cup plus 1 tablespoon to create that signature BBQ base.

5-Top the sauced dough with one-third of the 2 cups shredded mozzarella cheese for a gooey layer. Evenly spread the cubed chicken, 1 cup chopped fresh pineapple, chopped bacon from 4 slices, and sliced red onion over the cheese. Finish by sprinkling the rest of the mozzarella and a dash of black pepper.

6-Bake in the oven for 11-13 minutes until the crust turns golden and the cheese bubbles. Once done, remove, slice, and serve warm, topped with 1/4 cup chopped cilantro for a fresh finish. The preparation time breaks down to 20 minutes prep and 20 minutes cook, making it ideal for busy professionals or families on the go.