Heat ½ tbsp cooking oil in a skillet over medium heat.

While the oil heats, season the chicken breast with ½ tsp smoked paprika, ¼ tsp garlic powder, ⅛ tsp salt, and ⅛ tsp ground black pepper.

Once the oil is hot, add the chicken breast to the pan. Cook for about 6–7 minutes per side until golden and fully cooked.

Remove the chicken from the skillet and let it rest for a few minutes. Then, shred it into small pieces using a fork or your hands.

In a medium bowl, toss the shredded chicken with ¼ cup barbecue sauce, coating it evenly. Set aside.

Preheat your oven to 475 °F.

Lightly flour your work surface. Place the pizza dough on the surface and gently stretch or roll it out into a 12-inch circle.

If you're using store-bought dough, you may need to press it out to fit your pan.

Transfer the rolled dough onto a greased pizza pan or a baking sheet.

Use the back of a spoon to spread ½ cup barbecue sauce over the dough, leaving about a ½-inch border around the edges for the crust.

Evenly distribute the barbecue-coated chicken on top of the sauce.

Sprinkle the shredded mozzarella and smoked Gouda (or extra mozzarella) cheese evenly over the chicken.

Scatter the thinly sliced red onion on top of the cheese.

Slide the pizza into the preheated oven and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

The cheese should be melty, and the crust should be crisp but not burnt. If you want a crispier crust, you can bake it for an additional 2–3 minutes.

Remove the pizza from the oven using oven mitts. Let it rest for 2–3 minutes before slicing.

For garnish, sprinkle chopped fresh cilantro or basil on top of the pizza for added freshness and color.

Slice the pizza into 6–8 pieces and serve while hot.