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BBQ sauce & two kinds of cheese blanket a delicious layer of tender chicken. The no-raise pizza dough recipe can be easily halved yielding a 12×18 pan.

QUICK LOOK
Key Equipment: Instant Pot, KitchenAid
Instant Pot Chicken: 20 minutes
Crust Prep: 10 minutes
Assembly: 10 minutes
1st Bake: 10 minutes
2nd Bake/Broil: 10 minutes
TOTAL TIME: 1 hour
Yield: 2 cookie sheet-size pizzas (12 x18), serves about 8 people

Topping Ingredients:

• 1-1/2 pounds chicken breast (raw, fresh or frozen OR pre-cooked)
• 1 cup water (use only if cooking raw, fresh or frozen chicken)
• 2 teaspoons chicken-flavor bouillon¹ (use only if cooking raw, fresh or frozen chicken)
• 1 cup crispy fried onions (see image below)
• 4 cups mozzarella cheese
• 2 cups parmesan cheese
• 1-1/2 cups BBQ sauce
• 2 Tablespoons butter
• 1/2 teaspoon garlic powder

Pizza Crust Ingredients:

• 2 cups hot water
• 4-1/2 teaspoons yeast
• 2 teaspoons sugar
• 4 Tablespoons cooking oil
• 4 to 5 cups flour
• 2 teaspoons salt

1. ARRANGE both oven racks evenly in the oven. Preheat oven to 475°.
2. IF using raw chicken, place 1 cup of water and 1 teaspoon bouillon in the Instant Pot, stir and add chicken. Pressure cook on high for 10 minutes. (Pressure cook 5 minutes if chicken is not frozen). Leave the chicken in the Instant Pot so the pressure releases naturally while the crust is being prepared.
3. MAKE 2 pizza crusts:
   1. COAT 2 (12×18 inch) cookie sheets with non-stick cooking spray.
   2. ADD hot water, yeast and sugar to a KitchenAid mixing bowl or large mixing bowl. Pour in the oil. Add the flour and salt. Mix well, adding more flour if necessary to make a smooth, workable dough that pulls away from the mixing bowl. Mix for a few minutes.
   3. SPRINKLE the work surface with flour. Scrape the dough out of the mixing bowl. Set the mixing bowl aside to use for shredding the chicken.
   4. DIVIDE the dough in to 2 pieces. Working with one piece at time, use a rolling pin to shape the dough and place in pan.  Poke the dough with a fork.
   5. BAKE both pizzas for about 10 minutes until dough is set but not brown. Rotate pizzas half way through.
4. RELEASE the pressure on the chicken. Using tongs or a fork, place the chicken in the same KitchenAid bowl used for the dough. IT IS OKAY IF THE CHICKEN IS STILL UNDERCOOKED, IT WILL FINISH COOKING AS THE PIZZA BAKES. Set the chicken broth aside and cool it for another use. Using the KitchenAid paddle, mix the chicken till it shreds. Add crispy fried onions, mix briefly to combine.
5. MELT butter and add the garlic powder. Drizzle the butter on the pizza crusts and spread it around with a spoon.
6. COVER the butter with a thin layer of sauce–all the way to the edge.
7. SPRINKLE each pizza with 2 cups mozzarella and 1 cup Parmesan cheese.
8. DRIZZLE BBQ over the pizza by adding BBQ sauce to a sandwich bag and cutting a tiny hole in the bag and squeezing out thin streams of BBQ sauce the pizza OR squeeze the sauce out of the container onto the pizza if the hole is small enough. The BBQ sauce drizzle adds flavor and covers the chicken and cheese so the pizza stays moist—use more if desired. 
9. BAKE the pizzas for about 5 minutes. Rotate partway through.
10. BROIL. After the baking time is finished, remove the top pizza from the oven. Adjust the top oven rack to the a rail near the top of the oven. Broil each briefly. Remove from the oven when spotty brown bits appear on the surface of the pizza.
11. REMOVE pizzas from pan to a cutting board or cooling rack. Cut and enjoy. 

¹Bouillon is added to the water to add flavor to the chicken and to create a savory broth. The bouillon can be omitted or use 1 cup of chicken broth in place of the bouillon and water.