Grilled Barbecue Chicken and Pickle Pizza (Edit recipe)

Prepare the dough

1. Make sure your dough is rested according to the package instructions.
2. Roll dough out to a 10-12 inch circle. If the dough is difficult to work with and won’t stay rolled out, let it rest for about 10 to 20 minutes before rolling it again.
3. Transfer onto a lightly floured pizza peel or unrimmed baking sheet, or even an upside down rimmed baking sheet for easy transfer.

Prepare the chicken

1. Mix the chicken with the BBQ sauce and honey mustard in a bowl and set aside.

Make the pizza

1. Make sure your gas grill is cleaned and either oiled or made non-stick by rubbing it with a halved potato (cut a potato in half and rub the open side onto the grill; it works). Preheat the grill to about 400°F.
2. Slide or lift the dough carefully to the grill. Brush the side of the dough that’s facing up with 1 tbsp of olive oil and season with ⅛ tsp salt and ⅛ tsp pepper. Close the grill lid and cook for 3 minutes.
3. Open the lid. The dough is ready to flip when it has bubbled up a little on the surface. Using a long spatula (a fish spatula works great), carefully flip the pizza dough over so that the oiled side is now face down. Brush another tbsp of olive oil onto the now face up side and season with ⅛ tsp salt and ⅛ tsp pepper.
4. Working fast, spread ⅓ cup BBQ sauce on top of the dough, making sure to leave a small unsauced crust around the edges.
5. Quickly sprinkle on the cheese, then distribute the pickles, then the chicken and the onions. This will take a few minutes total.
6. Close the lid and cook for 5-7 minutes, or until the crust is toasty and the cheese is fully melted.
7. Remove the pizza from the grill and cut into 8 wedges. Sprinkle with cilantro and serve.