Cut the chicken breasts into 2-inch slices.

Slice the onion: Half the onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8" slices across the half.

Finely chop the parsley.

Proof the yeast: Add 1/2 cup milk at room temperature and 1 tsp active dry yeast to a medium mixing bowl. Stir to dissolve, cover with plastic wrap, then let sit in a warm place (the temperature should be from around 95°F to 120°F) for 5 minutes to proof. It is good to use if it becomes bubbly or frothy.

Make the sauce: In a small mixing bowl, add 1/2 tbsp olive oil, 1 tsp paprika, 1/4 tsp ground black pepper, 1 tsp brown sugar, 1/4 tsp salt, 1 fl oz water, 1 tbsp honey, 1 tsp Worcestershire sauce, and 4 tbsp Heinz's ketchup. Stir to combine.

Make the dough: Add 1 1/4 cups all-purpose flour (leave aside 1 tbsp) and 1/2 tbsp sugar to the bowl of yeast and milk. Knead until smooth, cover with paper wrap, and leave it to proof in a warm place (the temperature should be from around 95°F to 120°F) for 30 minutes.

Stir-fry the chicken: Add 1 tbsp olive oil and 14 oz chicken breast to a hot skillet over low heat. Stir-fry for 10 minutes, then use two forks to pull the chicken apart to make shredded chicken.

Roll out the dough: Sprinkle 1 tbsp flour on your working surface before placing the dough on it to prevent sticking, then thinly roll out the dough to make a 12-inch round. Crimp the edges with your fingers. Use a fork to make tiny holes so that the dough won’t puff up too much when baked.

Blind-bake the pizza dough: Bake the pizza dough in a preheated oven at 475°F for 7 minutes. Remove from the heat when done.

Add the toppings: Spread the sauce on top of the pizza dough. Add the shredded chicken and 2 oz red onion. Then sprinkle 3 oz mozzarella cheese and 2 oz cheddar cheese on top.

Bake the chicken pizza at 450°F for 15 minutes.

Garnish and serve: sprinkle with chopped parsley on top. Enjoy!