This pizza was made famous by the California Pizza
kitchen. There are a lot of variations available on the web, but most of them
are a little overpowering on the bbq end. You’ll find this pizza a subtle
improvement over the original and a huge improvement over the imitators.

Note: the crust called for here will make one
regular 12 inch pizza or 2 extra thin 12 inch pizzas. We like it best extra
thin, but if you choose to make a single pizza, cut the topping amounts in half.

2 cups warm water
1 Tbsp yeast (or 1 package)
1 Tbsp sugar
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1 tsp salt
2 Tbsp olive oil

12 ounces Fontina Cheese
1 pound chicken breasts, cubed
1 large onion, very thinly sliced
olive oil

2 cups GF barbecue sauce PLUS 1/4 c barbecue sauce
2 c pizza sauce or marinara sauce.

Instructions:

Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment
paper or oil a stone-wear pizza pan.

In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit
5 minutes. Add the rest of the ingredients and beat at high speed for 3
minutes.

Spread batter onto prepared pan/s to make one regular crust or two thin
crust large pizzas.

Bake for ten to fifteen minutes, or until crust is slightly puffed and light
brown.

Meanwhile, in a mixing bowl, mix the pizza sauce and barbecue sauce
together, Set aside. Also, sauté the onions in olive oil till soft. Add the
chicken and 2 tbsp of the barbecue sauce and sauté for 10 minutes, gently.

Pour the barbecue/pizza sauce mixture on to the pizza, and cook for 5 more
minutes.

Meanwhile add the last 2 tbsp of barbecue sauce to the chicken and sauté for
5 more minutes, turning the heat up.

Open the oven and spread the chicken and onion mixture onto the pizza. Top
with the cheese and bake until the cheese is melted, about 5-10 minutes.