Preheat Your Oven: Place a pizza stone or a heavy-duty baking tray on the middle rack of your oven and preheat to 220°C (200°C fan). A hot surface is crucial for a crispy base.

Prepare the Chicken: Cut the chicken breasts into small, bite-sized pieces (about 2cm). In a medium bowl, toss the chicken with the olive oil, smoked paprika, garlic powder, salt, and pepper until it's evenly coated.

Cook the Chicken: Heat a frying pan over a medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until it's cooked through and lightly golden. According to the Food Standards Agency, chicken should be steaming hot with no pink meat inside. Remove from the pan and set aside. Once slightly cooled, toss the cooked chicken with 2 tablespoons of BBQ sauce.

Prepare the Pizza Base: Lightly dust your work surface and a piece of baking parchment with cornmeal. Stretch or roll out your pizza dough to about a 30cm (12-inch) circle. I find that using my knuckles to stretch the dough helps keep the edges airy.

Assemble the Pizza: Transfer the dough (on its baking parchment) to a pizza peel or a flat baking sheet. Spread the 150ml of BBQ sauce evenly over the base, leaving a 1-2cm border around the edge.

Add the Toppings: Scatter the grated mozzarella evenly over the sauce. Next, distribute the BBQ-coated chicken pieces and the thinly sliced red onion over the cheese.

Bake the Pizza: Carefully slide the pizza (still on its parchment paper) onto the preheated pizza stone or tray in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.

Garnish and Serve: Remove the pizza from the oven. Let it rest for a minute or two before scattering the fresh coriander over the top. Slice and serve immediately.