Texas BBQ Chicken Pizza with Olives

For the Pizza Crust:

Start the dough for the crust the day before you plan on making the pizza. In a large bowl, combine the water, yeast and sugar. Let sit for 5 minutes, or until the yeast starts to foam. Add in the flour, salt and olive oil and mix just until the dough comes together. Knead for 10 minutes. Place the dough in a greased bowl and turn to coat with oil. Cover with a clean kitchen towel and let rise for 2 hours. Place in the refrigerator overnight.

Remove the dough from the refrigerator 1 to 2 hours before you are ready to make the pizza or until until the dough reaches room temperature.

To the Pizza Topping:

Place the chicken in a bowl with 1/4 cup of barbecue sauce. Cover and let marinate for 2 hours.

Place a pizza stone in the oven and preheat the oven and the stone to 450º F / 230º C for 30 minutes.

Heat the oil in a saute pan over medium heat and cook the chicken for 6 to 8 minutes, or until cooked through and no longer pink. Set aside.

Sprinkle a clean work surface with cornmeal and roll the pizza dough out into a circle 10-inches / 25 cm in diameter. Spread the remaining barbecue sauce on the dough. Sprinkle half of the mozzarella cheese and all of the Gouda cheese over the sauce. Top with the chicken, red onion and the remaining mozzarella. Scatter the black olives over the top.