First make the pizza dough. In a bowl, mix together the flour, salt and yeast. Gradually add in the warm water, mixing as you add it in, until the mixture comes together into a dough.
Knead the dough on a lightly floured work surface until smooth and elastic. Set aside in a warm place for 30 minutes, until doubled in size.
Meanwhile, cook the tomato sauce. Heat the olive oil in a heavy-based saucepan. Add in the onion and garlic and fry very gently for 5 minutes.
Add in the cherry tomatoes and cook gently for 15 minutes, stirring now and then. Season with salt and freshly ground pepper. Crush the cooked cherry tomatoes with a masher.
Meanwhile, prepare the chicken topping. Place the chicken in a bowl, sprinkle over 1 tablespoon of balsamic vinegar and set aside for 10 minutes.
Heat the olive oil in a frying pan. Add in the chicken and fry, stirring, for 5 minutes, until cooked through. Add in the remaining balsamic vinegar, scraping the frying pan with a wooden spatula to deglaze it.
Break the risen dough down and divide into 3 even-sized portions.
Preheat the oven to 450°F
To make a pizza, roll out one of the pizza dough portions into a large disc and place it on a baking sheet.
Top the pizza with the fried balsamic chicken, then sprinkle over the red onion. Dot with the mozzarella and drizzle over with olive oil.
Bake for 8 minutes. Sprinkle with cilantro and serve at once.