BBQ Chicken Pizzawith Crispy Chicken Skin

Season the chicken thighs with salt and let them rest uncovered in the refrigerator overnight to dry the skin.

Brush the thighs with olive oil and roast them in a hot pizza oven until the internal temperature reaches about 190°F, then turn off the flame and let residual heat finish crisping the skin.

Cool the cooked thighs, remove the meat, and chop it into dice; set aside the crispy skin pieces for topping.

Prepare the barbecue sauce: combine ketchup, yellow mustard, white vinegar, molasses, soy sauce, hot sauce, Worcestershire sauce, taco seasoning, and brown sugar in a pan; simmer over low heat until the sugar dissolves and the sauce thickens.

Transfer the sauce to a squeeze bottle for easy pizza application.

Make the ranch dressing: whisk together sour cream, lemon juice, onion powder, white vinegar, Worcestershire sauce, garlic powder, dried chives, dried parsley, MSG, salt, and black pepper until smooth.

Roll out the Chicago‑style thin‑crust pizza dough, dust the peel with cornmeal, and place the dough on the peel.

Spread a thin layer of barbecue sauce to the edge of the crust, then sprinkle the blended Gouda and mozzarella evenly.

Distribute the diced chicken, crispy chicken skin, diced red onion, banana peppers, and a drizzle of extra barbecue sauce over the cheese.

Bake the pizza in the pre‑heated oven at about 600‑650 °F for 2‑3 minutes, rotating as needed until the crust is crisp and the cheese is melted.

After baking, garnish with fresh cilantro and serve with a side of ranch dressing for dipping.