Whole Wheat Pizza Dough (or whatever homemade or store-bought pizza dough you like to use), rolled out
½ cup cooked chicken
3-4 tablespoons BBQ sauce (any store-bought or homemade sauce will do)
¾ cup smoked Gouda, grated
½ cup mozzarella, grated
Crispy onions (see below)
A handful of cilantro
Olive oil
FOR THE CRISPY ONIONS:
1-2 large sweet onions
1 cup milk
1 cup plain Greek yogurt
2 cups all-purpose flour
1 tablespoon salt
¼ teaspoon (to ½ teaspoon) cayenne pepper
1-2 quarts canola oil
Black pepper to taste
Instructions
FOR THE CRISPY ONIONS:
Slice onions very thin (we find it works best if you use a mandoline slicer on the smallest width, but you can do this by hand if needed). In a separate baking dish or bowl combine milk and Greek yogurt (buttermilk can be used instead of milk/yogurt mixture). Submerge onion slices in the liquid and cover and soak for at least an hour.
In a large bowl, combine flour, salt, black pepper, and cayenne and set aside.
In large pan or cast iron pot, heat oil to 375 degrees, or until a pinch of flour sizzles when sprinkled over the pot.
Using tongs, grab a handful of onions from the liquid and dunk into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.
Place finished onions on a plate lined with a paper towel to soak up any excess oil.
FOR THE PIZZA:
Roll out pizza dough and place on baking sheet, separating each pizza dough round with wax paper or parchment. Place baking sheet with rolled out dough in freezer to chill. The dough is easier to work with on the grill if it is slightly frozen or cold. You can do this step days or hours ahead of time and just pull out frozen rolled-out dough as needed.
Prepare grill for high direct heat. Prepare small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare toppings, except for the crispy onions and cilantro, so they are ready to go on the pizza--BBQ sauce, chicken and cheeses.
Brush one side of pizza dough with olive oil and place dough directly on the grill, olive oil side down. Close grill lid and let cook for about 2-3 minutes. Once dough is browned on one side, remove from heat and place dough, cooked side up, on a cutting board and assemble your pizza toppings. Ladle and spread BBQ sauce, sprinkle with Gouda and mozzarella, and sprinkle chicken over the top.
Slide topped pizza back onto the grill, close lid, and cook for another 2-3 minutes, until bottom of pizza is browned and cheese is melted.
Pull pizza off the grill and top with crispy onions and cilantro.