Gluten-free BBQ chicken pizza made with a Schär puff pastry crust cut in half and using Salt Lick honey pecan BBQ sauce and shredded chicken.
Thaw the puff pastry overnight in the fridge. Place it on the coutner and let come to room temperature.
Preheat oven to 400 degrees F.
Cut the puff pastry in half. Place onto a baking sheet. Use fingers to press together and breaks in the puff pastry. Bake for 6 minutes. Remove from oven and set aside to cool for about 10 minutes while prepping the other ingredients.
Mix the shredded chicken with the BBQ sauce in a small bowl. Season with salt and pepper.
Add pizza sauce to the puff pastry. Then the grated cheese. Next add your BBQ chicken and red onions.
Bake for about 18-20 minutes. Add chopped peperocinis when done. Enjoy.