Ingredients

• 1/4 cup plus 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 tablespoons golden brown sugar
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 teaspoons plus 1 tablespoon minced garlic
• 1 pound skinless boneless chicken thighs, cut into 3/4-inch pieces
• 2 tablespoons Thai hot chili sauce
• 6 tablespoons chopped fresh cilantro
• 2 10-ounce tubes refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded provolone cheese
• 3 large plum tomatoes, seeded, chopped (about 1 1/2 cups)

Instructions

1. Heat 1/4 cup oil in heavy large skillet over high heat. Add onions and sauté 5 minutes. Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes. Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer. Season with salt and pepper. Cool to room temperature.
2. Sprinkle chicken with salt. Heat 2 tablespoons oil in another heavy large skillet over medium-high heat. Add chicken and sauté 2 minutes. Add remaining 1 tablespoon garlic and sauté 2 minutes. Add chili sauce and sauté 1 minute. Remove chicken from heat. Stir in 3 tablespoons cilantro.
3. Preheat oven to 425°F. Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle. Cut crosswise in half, forming two 6x8-inch rectangles. Cut off corners of each rectangle, forming oval. Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough. Bake until tops are light brown, about 8 minutes.
4. Mix mozzarella, Swiss and provolone cheeses in large bowl. Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally. Bake pizzas until cheese melts, about 5 minutes longer.