1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
2 tablespoons chopped fresh cilantro
Baker A preheats oven to 425°F and greases a large baking sheet while Baker B gathers ingredients, bowl, measuring spoons and cups, along with a wooden spoon for stirring.
Baker A combines 1 cup flour, undissolved yeast, sugar and salt in a large bowl, while Baker B heats water until very warm (120° to 130°) and then adds the warm water and oil to flour mixture.
Baker A mixes dough until well blended, about 1 minute, while Baker B measures remaining flour.
Baker A gradually adds enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
Baker A and B take turns kneading** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Baker A rolls dough on a floured counter to 12-inch circle; then gently place on prepared pan. Pull dough on one side into a point; this will form the tip of the heart. Directly opposite from the tip, make a 3 to 4-inch cut, gently forming into a heart shape. Form a rim by pinching the edge of the dough.
Meanwhile, Baker B prepares and measures the toppings (chopping onions and chicken, shredding cheese, if needed, etc).
Baker A spreads barbecue sauce on crust. Baker B tops the pizza with onions and chicken, then sprinkles with cheese while Baker A chops the cilantro, which can then be set aside.
Bake on lowest oven rack for 14 to 17 minutes, until cheese is bubbly and crust is browned. While pizza bakes, set the table and make a green salad! When pizza is removed from the oven, sprinkle with chopped cilantro. This pizza pairs well with Chianti or Rioja wine.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.