• Preheat the oven to 500ºF.
• Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick.
• Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
• In a medium bowl, toss together the diced chicken with half (1/4 cup) of the barbecue sauce. Spread the remaining 1/4 cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. (See Kelly's Notes. Depending on the shape of your pizza, you may want to add more sauce.)
• Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken.
• Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice and serve.

Kelly's Notes:

• The 30-minute version of this recipe utilizes store-bought pizza dough, but if you have the time, I highly recommend making your own pizza dough.
• You can roll the dough into a 12-inch round pizza, or divide the dough into multiple pieces to form smaller pizzas, adjusting the baking time as needed.
• My all-time favorite store-bought barbecue sauce is a brand called Sweet Baby Ray's, which is available at most major grocery stores.
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