Make the Pizza Dough:

• In a large mixing bowl, combine the flour mix and yeast packet from the DeLallo Italian Pizza Dough Kit with 1 ¼ cups of lukewarm water. Stir with a fork until the dough begins to form. Knead by hand for 3 minutes, or until smooth. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes or until doubled (can refrigerate for up to 3 days).

Make the BBQ Chicken:

• Shred the roasted chicken and place it in a small bowl. Pour ¼ cup BBQ sauce over it and mix well. Set aside.

Preheat the Oven and Roll Out the Dough:

• Preheat the oven to 500°F. Place a 12-inch cast iron skillet inside and heat for at least 10 minutes. Roll out the dough to your desired thickness. For this recipe, use about ¼ of the prepared dough.

Assemble the BBQ Chicken Pizza:

• Drizzle 2 Tbsp of olive oil in the hot skillet, then carefully place the rolled dough on top. Spread the remaining ¼ cup BBQ sauce evenly over the dough. Add the shredded BBQ chicken, then top with mozzarella, smoked gouda, and thinly sliced red onion.

Cook the Pizza:

• Carefully transfer the skillet to the oven and cook for 10-12 minutes, or until the crust is crispy and the cheese is melted.

Cool Slightly and Slice:

• Remove the pizza from the skillet using a thin metal spatula. Place it on a cutting board. Garnish with sliced scallions and fresh cilantro, then slice and serve immediately!