BBQ Pizza, Tanner's

Apple Smoked Gouda is essential to the flavor of this pizza; however, you may substitute a "pizza cheese mix" containing finely shredded mozzarella, smoke flavored provolone, parmesan and romano cheeses for the shredded Mozzarella.

Extra virgin olive oil (divided use)
2 (12-inch) Mama Mary's Gluten-Free Thin & Crispy Pizza Crusts
1 cup plus 2 Tbsp Sweet Baby Ray's Original Gourmet Sauce, +/- personal preference (divided use)
6 chicken tenderloins, cut into strips (or chop some rotisserie chicken)
1/2 red onion, cut into 1-inch matchsticks
0.5-lb Apple Smoked Gouda, shredded
1.5 cups finely shredded Mozzarella

Optional garnish
4 Tbsp cilantro, finely chopped
Preheat oven to 400°F. 

Cover pizza pan with aluminum foil and sprinkle it with some plain panko. Place pizza crust on top of the panko and lightly swirl some olive oil on the top of the crust. 

Leaving a 1/2-inch border from the edge, spread BBQ sauce to cover the crust; set aside. 

Heat 2 Tbsp olive oil in a skillet and sauté chicken strips until lightly browned, about 8-10 minutes; drain, place in a small bowl, and starting with 2 Tbsp, toss some BBQ sauce with the chicken. Then, scatter the coated chicken on the pizza.

Sprinkle the red onion matchsticks on the pizza followed by the shredded Apple Smoked Gouda. Sprinkle shredded Mozzarella on top evenly. 

Bake in the preheated oven until cheese begins to bubble, about 10 to 15 minutes. Since oven temperatures vary, it's best to start checking at 8 minutes and watch. 

If desired, sprinkle with the cilantro after pizza has cooled slightly.