From Jessica Meyer, of ATX Gluten-Free
Preheat oven to 450 degrees. Place thinly sliced onions in skillet (medium-high) with extra virgin olive oil, salt and pepper. Let them cook until they are golden brown. Add minced garlic and saute for 2 minutes. Stir in balsamic vinegar, set aside.
Brown chicken in same skillet with olive oil, salt, pepper, thyme and marjoram. Once cooked through, add in balsamic onion mixture and take off heat.
Place pizza crusts on baking sheet. Top with BBQ (however much you like, I use a thin layer) and spread evenly around crusts. Place chicken-onion mixture on top of the sauced pizza crusts. Add mozzarella and parmesan on top.
Bake at 450 degrees for 10 minutes.
Tangy Barbecue Sauce
(Makes about 2 cups)
Put all ingredients in a pot and bring to a quick boil. Turn down heat and simmer on low for 20 minutes. Strain barbecue sauce through strainer to remove bits of thyme leaves and twigs, or lift bundle out and leave thyme leaves in sauce.