Grilled BBQ Chicken Pizza

Prepare the crust: Add water to a large bowl. Stir in sugar, then sprinkle in yeast. Allow to rest 5 minutes until foamy. Whisk in salt and oil.

Using a wooden spoon, stir in flour. Flour a clean, flat surface and transfer dough to this space. Knead for 2-3 minutes until dough becomes elastic. Brush all over with oil, place in a medium bowl. Cover with plastic wrap and place in a warm place until doubled in size, about 45 minutes. Punch down, cover and allow to rise for another 30 minutes.

Roll dough out to into a large circle 1/4-inch thick.

Brush dough with olive oil and sprinkle with Italian seasoning. Place on a 16-inch piece of Reynolds Wrap^® Non-Stick Foil and transfer to a preheated grill. Close the grill and cook for 5 minutes, flip over to cook on the other side for 5 minutes. If crust is browning too quickly, move it an area of the grill where it will not be directly over the flames.

Flip back over so the oiled side is up and drizzle half of the barbecue sauce on top. Top with mozzarella, chicken, garlic, onions and jalapeños. Cook another 10 minutes.

Top with remaining barbecue sauce, cotija cheese and cilantro. Cut into slices and serve.