For the Dough:

• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water (110°F/45°C)
• 1 tbsp sugar
• 3 1/2 to 4 cups all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt

For the Toppings:

• 1 cup Sunny Barbecue sauce
• 2 cups cooked chicken, shredded or diced
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped (optional)

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a dough forms. Turn it onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.
6. In a bowl, mix the cooked chicken with 1/2 cup of BBQ sauce until well coated.
7. Once the dough has risen, punch it down and divide it into two equal parts if you want to make two pizzas or keep it whole for one large pizza.
8. On a floured surface, roll out the dough to your desired thickness.
9. Place the rolled-out dough on a pizza peel or baking sheet dusted with flour or cornmeal to prevent sticking.
10. Spread a thin layer of the remaining BBQ sauce over the dough, leaving a small border for the crust.
11. Evenly distribute the BBQ chicken over the sauce.
12. Sprinkle the mozzarella and cheddar cheeses over the chicken.
13. Add the thinly sliced red onions on top.
14. Carefully transfer the pizza to the preheated oven or onto the hot pizza stone.
15. Bake for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
16. Remove the pizza from the oven and let it cool for a few minutes.
17. Sprinkle with fresh cilantro if desired. Slice and serve hot.