Preheat oven to 240 degrees C or 220 degrees C fan forced.
Combine flour, Tandaco yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together. Turn onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with extra oil. Add dough. Turn to coat, cover with a damp tea towel. Set aside in a warm place for 30 minutes or until doubled in size.
Punch down dough with your fist and knead for 30 seconds or until dough is original size. Halve dough. Cover 1 portion with a damp tea towel. Roll out the other portion into a circle. Place on a baking tray and brush top of the dough with oil. Place on a greased baking tray or a pre-heated pizza stone.
Spread base with 3/4 of the Fountain Hickory BBQ sauce. Toss chicken in remaining sauce. Top with chicken and onions, sprinkle with cheese. Bake 15-20 minutes or until base is crisp and cheese is melted. Drizzle with extra Fountain Hickory BBQ sauce if desired. Serve.