This was a proper experimentally-developed dish. I tested three variables for the preparation of the curry oil, and the one shared here was the consensual favorite. The smoky sweetness of the BBQ chicken is perfect with the curry topping.
2 cups flour
1 cup water
0.25 tsp yeast
1 tsp salt
1 rotisserie chicken breast
1/3 cup BBQ sauce
1/3 cup red onion
0.5 cup shredded mozzarella
1 large yellow onion
1 tsp curry powder, plus extra for sprinkling
0.25 tsp cayenne
2 tbsp vegetable oil
0.5 tsp sugar
0.25 tsp salt
0.25 cup pizza sauce
Take the chicken breast and shred it. Mix it with the BBQ sauce and refrigerate.
Mix the flour with the yeast and 1 tsp salt. Add the water and mix well. Cover with foil and allow to rise at room temperature for 12 hours.
Dice the large yellow onion and add it to a nonstick pan heated at medium and sprayed with vegetable oil. Sprinkle with 0.25 tsp salt and the sugar. Caramelize until soft and light brown.
Add the curry and the cayenne to a small ramekin. Add 2 tbsp vegetable oil and bake in a preheated 275F oven for 30 minutes. Allow to cool. Mix the oil and about half of the seasonings into the caramelized onion.
Stretch out the pizza dough into two discs. Brush with curry-oily caramelized onion. Sprinkle lightly with more curry powder. Distribute the cheese and dollops of the BBQ chicken and sweet pizza sauce.
Sprinkle on the sliced red onion. Bake in a preheated 475F oven until golden brown.