BBQ Chicken Pizza

<p>For the chicken and rub: Butterfly the chicken breast halves

Combine the paprika, brown sugar, granulated garlic, granulated onion, cumin, salt, chilli powder and pepper in a resealable plastic bag and shake well to mix everything together

Add the chicken breasts and shake again to coat them evenly

Set aside in the fridge for at least 30 minutes to marinate while you prepare everything else.</p><p>Preheat a grill to high heat.</p><p>For the BBQ sauce: Take the dried chillies, tear them up, discard the stems and seeds and place in a small bowl

Pour boiling water over them and let sit for 5 to 10 minutes to re-hydrate

Drain and discard the water.</p><p>In a medium saucepan, add the canola oil, onions and garlic

Sweat over medium heat until the onions are very soft and fragrant, about 8 minutes

Season with salt and pepper

Add the chillies and bourbon and simmer for 1 minute to let some of the alcohol burn off

Add the ketchup, preserves, brown sugar and molasses and simmer for 10 minutes to let the flavours come together

Puree and set aside.</p><p>Remove the chicken from the marinade and cook on the hot grill, 5 to 7 minutes per side to get some color

Remove and allow to cool

Slice on the bias into pieces.</p><p>For the pizza

Dust a bench (or pizza peel if you have one) liberally with flour

Take the ball of pizza dough and press out into a disk, working it gently from the inside out

Continue to work and stretch the dough out until you have about a 12-inch circle

The crust should be nice and thin, about 1/8-inch thick

Set on a floured surface and press gently to flatten

Spread the BBQ sauce on the pizza in a very even, thin layer

Leave a border as desired around the edges

Top with the shaved red onion, slices of BBQ chicken and slices of cheese

Dot the top with extra patches of BBQ sauce

Slide the pizza into a hot pizza oven and bake until the crust is bubbly and charred around the edges, 12 to 14 minutes. (If baking at home, set a pizza stone in an oven at 220°C to warm up for 1 hour).</p><p>When done, remove from the oven and scatter the top with fresh coriander leaves.</p> <p class="copyright">Recipe courtesy Guy Fieri</p>