BBQ Chicken Pizza

1. Turn broiler on to 450°F with a rack in the centre position. Brush baking sheet with 1 tbsp. oil and sprinkle cornmeal over top. Add a light layer of flour to a dry countertop and place dough over top. With a rolling pin, roll dough into a large, flattened oval approximately 1/4 inch thick. Poke holes all over dough with a fork. Carefully transfer dough to baking sheet. Transfer baking sheet to centre rack of oven and cook until dough starts to bubble, about 34 minutes. Remove tray from the oven, carefully flip crust and return to the oven for 23 minutes. Remove from oven and set aside for Step 5.

2. In a small bowl, combine onion with seasoned rice vinegar and salt to taste. Rub marinade into onion and set aside.

3. Heat 1 tbsp. oil in a large non-stick skillet over medium-high. Drain chicken and pat dry with paper towel. Once hot, add chicken and cook for 23 minutes, stirring occasionally, until outside is no longer pink. Season well with salt and pepper. Stir in BBQ sauce and 1/4 cup water and cook for 23 minutes until sauce thickens.

4. Spoon BBQ sauce and chicken over the centre of the pizza and spread, leaving a 1 inch crust. Top pizza with spinach and cheese blend in an even layer. Transfer baking sheet to centre rack of oven. Broil pizza for 69 minutes until golden and chicken reaches an internal temperature of 165°F. Monitor closely to prevent burning.

5. Meanwhile, wash, pick and chop cilantro leaves. When pizza is cooked, remove onions from pickling liquid and scatter over top of pizza. Garnish with crema sauce and cilantro. Cut pizza into slices. Enjoy!