Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min. While dough rests, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with BBQ Seasoning, salt and pepper.

Cut bacon strips in half crosswise. Heat a small pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: For 4 ppl, cook in 2 batches, using 1/2 tbsp oil per batch.)Pan-fry until cooked through, 3-4 min per side.**Transfer chicken to a plate.

Meanwhile peel, then cut half the onion into 1/8-inch rounds (whole onion for 4 ppl). Separate into rings. Cut tomatoes in half. Cut cucumber into 1/4-inch rounds.Thinly slice chives.

With floured hands, stretch dough again into a large oval shape. Spread BBQ sauce over dough. Sprinkle cheese over sauce. Top with chicken and onion rings.

Bake pizza in the middle of the oven, until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

Add spring mix, cucumber, croutons, tomatoes and yogurt sauce to a large bowl. Toss to combine.Drizzle ranch over pizza, then sprinkle with chives.Cut pizza into slices.Divide pizzas and salad between plates.Crumble bacon over pizzas and salad.