Preheat Your Oven: Place a pizza stone or a heavy, inverted baking tray on the middle rack of your oven. Preheat the oven to its highest setting, usually around 240°C (220°C fan). A scorching hot surface is key for a crispy base.

Cook the Chicken: In a bowl, toss the cubed chicken with the olive oil, smoked paprika, garlic powder, a pinch of salt, and a good grind of black pepper. Heat a frying pan over a medium-high heat and cook the chicken for 5-7 minutes, until it's cooked through and slightly golden. Set aside.

Prepare the Dough: Lightly flour your work surface. Divide the pizza dough into two equal portions. Gently stretch or roll one portion into a round, approximately 12 inches (30cm) in diameter. I find that using my knuckles to stretch the dough is gentler than a rolling pin and helps create a lovely, airy crust.

Assemble the Pizza: Carefully remove the hot pizza stone or tray from the oven. Lightly dust it with flour or cornmeal to prevent sticking. Place your stretched dough onto the hot surface.

Add the Sauce and Toppings: Working quickly, spread half of the BBQ sauce evenly over the dough, leaving a small 1cm border around the edge. Scatter half of the grated mozzarella over the sauce, followed by half of the cooked chicken and half of the sliced red onion.

Bake to Perfection: Place the pizza back in the hot oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling. The exact time will depend on your oven's ferocity.

Finish and Serve: Carefully remove the pizza from the oven. Let it rest for a minute before drizzling with a little extra BBQ sauce and scattering over the fresh coriander, if using. Slice and serve immediately while it’s hot. Repeat the process for the second pizza.