How to do it…

1. Okay, first dump the chicken breasts into a Tupperware (or Lock and Lock) and pour a load of barbeque sauce on them, squish them around so they are drenched in the sauce, snap the lid on that puppy and put it in the fridge. As with any marinade, the longer you marinade it, the better it is.
2. Now, going backwards from making it and baking it (about 30-40 minutes) from when you wanna eat it, time when you put your bread mix in the breadmaker to make the dough. Whatever that time is according to your breadmaker and the added 30-40 minutes, start your bread mix in the breadmaker.
3. When the dough is done, pull the chicken breasts out of the marinade and slap them on your grill/broiler pan (in the UK, a cookie sheet in the US if you don't have a broil pan) and be sure to slop on your barbeque sauce marinade too. Then grill them 5-7 minutes a side ("grilling" for those of you in the US means "broiling"). Do this on high heat, 220-230C/450F. Alternately, like I started to do, if you have a cast iron grill pan that works on your stove, grill them on the stove and not in the oven.
4. While the chicken is grilling/broiling, take out a baking/cookie sheet and rub some olive oil on it (and make sure you rub it up the sides and around the lip). Don't overcoat it with oil as your dough will shrink back and it'll be a pain in the behind to roll out the dough.
5. Pull the dough out of the breadmaker and slap that mess on your cookie sheet. MM uses a rolling pin to roll out the dough. I use my fingers. Whatever you do, roll or rub it out on the pan.
6. Dump as much barbeque sauce on the pan as you want. I use a whole bottle but you may want more or less. Spread that around.
7. When your chicken is done grilling, put it on a cutting board (that's reserved for meat!) and chop it into small-sized bits. If you prefer chunks, obviously, since you're eating it, chop into chunks. I like the small sized bits. This will be a lot of chicken but that is why this is better than restaurant pizza, it is packed with barbeque chickeny goodness. Be sure to slop on all the barbeque sauce from the grill pan, chop the chicken in the barbeque yumminess and scoop it up to put on the pizza with the chicken. Get your black olives out and chop those up relatively fine too (or not, your choice). I use a bunch of olives, 10-15. Depends on how olive-y you feel.
8. By the way, set your oven to bake (from grill/broil) and don't change the temperature.
9. Spread the chicken and olives around the pizza base.
10. Sprinkle cheese on top--now here's the good part and one of MM's not-so-secret-anymore secrets: make sure you get loads of cheese on the edges. Not just the middle, the edges.
11. Slide the pizza in the oven and bake for approximately 20-25 minutes (remember, your oven is set at the same temperature, just set at bake not grill).
12. When you get the pizza out, you will see why you wanted to coat the edges with cheese because they have become a bonus: cheesy bread bits because the ciabatta has risen to become a fluffy, awesome, cheese-encrusted crust!
13. Cut up instantly and eat.