1-First: preheat your oven to 475 degrees Fahrenheit to get that crust nice and crispy. Then, fire up a grill to medium-high heat and brush both sides of the 12 oz chicken breasts with 1 tablespoon olive oil, seasoning them with salt and black pepper to taste. Grill the chicken until it’s cooked through, flipping once halfway and brushing with 3 tablespoons barbecue sauce in the last 1 to 2 minutes for extra flavor. Let it cool for 5 minutes before cubing.

2-Next: spread out the 1 lb pizza dough on floured parchment paper to form a 12-inch round on a pizza tray. Whisk the remaining 1 tablespoon olive oil with 1 clove garlic and brush it evenly over the dough, then let it rest for 10 minutes. Now, brush the dough with the remaining barbecue sauce, about 1/2 cup plus 1 tablespoon, and layer on one-third of the 2 cups shredded mozzarella, followed by the cubed chicken, 1 cup chopped fresh pineapple, the chopped 4 slices bacon, and the thinly sliced 1/3 medium red onion.

3-Sprinkle the rest of the mozzarella on top and add a dash of black pepper. Bake in the preheated oven until the crust turns golden, which takes about 11 to 13 minutes. For a crispier edge, try sliding it onto a preheated pizza stone I often do this for that professional touch. Once it’s done, slice it up and serve warm, topped with the 1/4 cup chopped cilantro. If you’re looking for more ways to enjoy chicken in dishes like this, check out our Hawaiian chicken with coconut rice recipe for a tasty twist.