1. Préchauffer le four à 425 °F.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, cover with a towel and let dough rest for 10 minutes before proceeding to next step.)
4. Tapoter la pâte avec les mains farinées pour remplir une plaque à pizza ou une plaque à pâtisserie graissée. OU rouler la pâte sur un comptoir fariné en un cercle de 12 pouces; déposer dans une plaque à pizza ou une plaque à pâtisserie graissée. Former un rebord en pinçant le bord de la pâte.
5. Spread barbecue sauce over crust. Top with onions and chicken. Evenly sprinkle cheddar cheese over the toppings.
6. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.

*Si vous n’avez pas de thermomètre, l’eau devrait être très chaude au toucher.

**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.

***Use leftover grilled chicken, purchased precooked chicken strips OR rotisserie chicken.