In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside.   

In a stand mixer, using the paddle attachment, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour.

Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass (clean from the sides of the bowl).

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until ready to use.

Preheat oven to 375 F.  

Salt chicken breasts on both sides, then place in an ovenproof dish. Evenly coat chicken breasts with BBQ sauce on both sides. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into 1/2 in. cubes; set aside.

Increase oven temperature to 500 F. 

Roll/stretch out one pizza crust (recipe makes two). Lay on a sheet pan or pizza pan/stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt (optional). Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread evenly. Top sauce with half the sliced mozzarella, half the diced chicken and half of the thinly sliced red onion, finish with a sprinkling of smoked gouda. Sprinkle again with a little salt. 

Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on chopped cilantro. Slice and serve immediately. Repeat with other crust and other ingredients, or save for later!