Preheat oven to 500°F (260°C) with a pizza stone inside.
Caramelize the Onions: Melt Butter in a large skillet over medium-low heat. Add Onions and cook slowly for 30-40 minutes, stirring occasionally, until deeply caramelized. Stir in Balsamic Vinegar and Brown Sugar during the last 5 minutes.
Marinate and Grill the Chicken: Marinate Chicken Thighs in Olive Oil and Smoked Paprika for 30 minutes. Grill or pan-fry until cooked through, then slice.
Stretch or roll out the Dough to your desired thickness and shape.
Spread the Caramelized Onions evenly over the Dough.
Drizzle with BBQ Sauce.
Sprinkle with Smoked Gouda and Fresh Mozzarella.
Arrange the sliced Chicken over the cheese.
Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Garnish with Fresh Parsley before serving.
Ingredients
8
1 lb450 gNeapolitan Pizza Dough-freshly made or high-quality store-bought
Preheat oven to 500°F (260°C) with a pizza stone inside.
Caramelize the Onions: Melt Butter in a large skillet over medium-low heat. Add Onions and cook slowly for 30-40 minutes, stirring occasionally, until deeply caramelized. Stir in Balsamic Vinegar and Brown Sugar during the last 5 minutes.
Marinate and Grill the Chicken: Marinate Chicken Thighs in Olive Oil and Smoked Paprika for 30 minutes. Grill or pan-fry until cooked through, then slice.
Stretch or roll out the Dough to your desired thickness and shape.
Spread the Caramelized Onions evenly over the Dough.
Drizzle with BBQ Sauce.
Sprinkle with Smoked Gouda and Fresh Mozzarella.
Arrange the sliced Chicken over the cheese.
Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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