Ingredients (for 12 pizzas):
12 each 8 oz. dough ball
1 qt. plus 2 c. pizza sauce with basil
1½ c. caramelized onions
6 c. rotisserie chicken, pulled, diced ½”
6 c. Asiago cheese, shredded
¼ c. fresh sage, chiffonade
¼ c. extra-virgin olive oil
Preheat pizza oven to 500°F (or impinger oven to 475°F). On a lightly floured surface, stretch dough ball to a diameter of 9” to 10”. Pizza should be irregular in shape. Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release coating.
To assemble one pizza: Top each dough with 4 oz. ladled pizza sauce, 2 tbsp. caramelized onion, ½ c. rotisserie chicken and ½ c. Asiago cheese. Bake for 6 to 7 minutes in a pizza oven (or 3 to 4 minutes in an impinger oven) or until baked through and golden-brown. Top each pizza with 1 tsp. of sage and 1 tsp. extra-virgin olive oil. Cut pizza into four slices and serve immediately.