Preheat the Oven: Place a pizza stone or a large, heavy baking tray on the middle rack of your oven and preheat it to 220°C (200°C fan). A hot surface is crucial for a crispy base.

Cook the Chicken: Heat the olive oil in a frying pan over a medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Set aside.

Prepare the Sauce: In a small bowl, mix the BBQ sauce with the smoked paprika and garlic powder. This is a little step I never skip; it adds a lovely layer of smoky depth to the pizza’s base flavour.

Shape the Dough: Lightly dust a clean work surface with flour or polenta. Stretch or roll out your pizza dough into a circle approximately 30cm (12 inches) in diameter. Carefully transfer the dough to a piece of baking parchment.

Assemble the Pizza: Spread the BBQ sauce mixture evenly over the pizza base, leaving a 1-2cm border around the edge. Scatter the cooked chicken pieces, sliced red onion, and sweetcorn over the sauce.

Add the Cheese: Sprinkle the grated Red Leicester and mozzarella cheeses evenly over the toppings, making sure to go right to the edges.

Bake to Perfection: Carefully slide the pizza (still on its baking parchment) onto the preheated pizza stone or baking tray in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted, bubbling, and just starting to brown in spots.

Garnish and Serve: Remove the pizza from the oven. Let it rest for a minute before scattering over the fresh coriander. Slice and serve immediately while it's hot and the cheese is wonderfully stretchy.