This barbecue pizza contains two types of onions, first, a layer of sweet, caramelized onions, and second, a topping of thinly sliced red onions. I’ve also added a sprinkling of nigella seeds because that is one of my favorite spices with onions and cheese; it is the perfect pairing. If you count scallions as onions and you decide to use them as the topping for this pizza, then you can call this a triple onion barbecue pizza. I’ve used leftover chicken in the pizza but feel free to leave it out or use shredded pork or chunks of tofu or tempeh. 5 from 1 review 2 Tbsp extra-virgin olive oil Fine sea salt ½ lb/230 g pizza dough, homemade or store-bought 1 Tbsp coarsely ground cornmeal or semolina ½ cup/120 ml barbecue sauce plus extra to serve, homemade or store-bought 1 cup/200 g diced or shredded grilled or rotisserie chicken ½ cup/50 g shredded gouda ½ cup/40 g shredded mozzarella ½ cup/50 g red onion, halved and thinly sliced 1 tsp nigella seeds 2 scallions, both white and green parts, ends trimmed and discarded, thinly sliced
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