Place a pizza stone or large oven tray in the oven. Preheat the oven to 450 degrees F. Once the oven has reached the temperature, it will take another 15 minutes for the pizza stone to heat up.
Refrigerated pizza dough generally comes in a 16 oz ball, in that case, simply halve the dough and wrap and refrigerate the unused half. Place the working ball of dough on a lightly floured work surface. Roll out the dough with a rolling pin or toss the dough with your hands to approximately ⅛ inch thick, dusting with more flour as needed. Once you have reached the desired thickness, drizzle or brush the top of the dough with 1 tablespoon of the oil.
Slide the rack out of the oven. Pick up the dough along the edge and in one motion, quickly lay the oiled side down onto the pizza stone. Oil the other side (now the the side facing up) with the remaining oil and slide the rack back into the oven. Close the door and bake for 6 – 8 minutes, or until lightly browned (err on the lighter side). Use tongs to transfer the crust to a peel or baking sheet.
Spread the satay sauce evenly over the pizza. Then layer the provolone, mozzarella, ajad, green onions, and chicken. Using a pizza peel or wide spatula, return the pizza to the pizza stone in the oven and cook until the bottom is well-browned and cheese has melted, approximately 4 minutes.
Carefully remove the pizza from the oven using a peel or wide spatula and transfer to a cutting board. Sprinkle with toasted sesame seeds and cilantro. Serve hot.
Notes
Refrigerated dough generally comes in a 16 oz ball. Simply halve the dough and refrigerate the unused portion, or use both halves and make two pizzas - just be sure to double the other ingredients.
Recipe by at https://hapanom.com/chicken-satay-pizza/