8ouncesBrussels sproutstrimmed and thinly sliced (about 3 cups prepped)
1tablespoonolive oilplus more for the tops of pizzas
salt and pepperto taste
1/2small red onionsliced thinly
2cupschopped cooked chicken(about 10 ounces)
4cupsshredded Gruyere cheese(about 8 ounces)
2tablespoonscoarsely chopped cilantro
crushed red pepperif desired
Preheat the oven to 475º F. Grease and dust two baking sheets with cornmeal or place a baking stone in the oven (preheat for at least 45 minutes before baking). Gently deflate the dough and turn it out on a lightly floured surface. Divide the dough in half and shape each piece into a ball. Let the dough rest for 15 to 20 minutes as you prepare toppings.
Line a rimmed baking sheet with foil. Add prepared Brussels sprouts, olive oil, salt and pepper. Toss to combine and roast in preheated oven until Brussels sprouts begin to char, about 15 minutes. Continue prepping remaining ingredients.
Working one at a time, flatten each dough ball on a lightly floured surface, rolling and stretching it into a 12-inch round. Place the dough circles on prepared baking sheets or pizza paddles dusted with cornmeal.
Brush the top of one of the dough rounds with olive oil. Add half of the barbecue sauce and spread it evenly. Cover sauce with about 1 cup of of the cheese and scatter half of the chicken, Brussels sprouts, and onion over the sauce. Top with another cup of the cheese. Repeat with remaining dough round.
If using a baking stone, slide pizza off the paddle (a baking sheet works just as well if you don't have a paddle) onto the baking stone. If using a baking sheet, place the pan and pizza on the oven's bottom rack. Bake until the crust is browned and the cheese is melted and golden around the pizza's edges, about 12 minutes. Top with cilantro. Serve with Parmesan cheese and crushed red peppers.