6 boneless, skinless chicken breast halves
2 ⅔ cups barbeque sauce, divided
2 pizza crusts
12 oz. provolone cheese, grated
12 oz. Gouda cheese, grated
1 medium red onion, peeled and thickly sliced
Marinate chicken in 1 1/3 cup barbeque sauce for 4 hours or overnight. Place chicken and marinade in small baking dish. Bake at 350°F for 30 minutes or until chicken is tender and no longer pink. Roll out pizza dough to form crust.
Divide remaining ingredients between pizzas. Spread barbeque sauce over each crust, leaving 1/2-inch border. Sprinkle cheeses evenly over sauce. Follow with shredded chicken and onion. Pizza may be frozen at this point.
Preheat oven to 450°F. Place frozen pizza on preheated pizza stone and bake 10-12 minutes.
Yield: 4 small or 2 large pizzas
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