Directions:

• Preheat oven to 400 degrees.
• For the chicken: Lightly salt and pepper each side of the chicken thighs. Then, place the chicken in a saute pan over medium heat with 1 tablespoon of olive oil. Cook the chicken for about 5 minutes on each side with the lid on to steam and ensure doneness of chicken. I found cooking the chicken with the lid on makes the chicken come out more tender and easier to shred while locking in the flavor of the chicken.
• Once the chicken is cooked through, place in a separate bowl and shred with two forks. Then toss in about 2 tablespoon of BBQ sauce.
• In the same pan you cooked your chicken, toss in the sliced onion, red wine vinegar and butter. Cook on low for about 5 to 10 minutes or until onions begin to caramelize. Remove from heat.
• Line a baking sheet or pizza pan with parchment paper and roll out your dough into one 12" pie or two 6" pies.
• Sauce up your pizza! Toss your mozzarella cheese on top and then spread the chicken and onions on top of the pizza. Sprinkle with cilantro if desired.
• Bake pizza in preheated oven for about 13 minutes or until bottom of pizza is nice and golden.