Here's a garlic-glazed chicken recipe from James McNair's Pizza:
1/2 cup sesame seeds
2 heads garlic, broken into cloves, peeled, and coarsely chopped
2 tsp crushed dried red chili pepper
1/2 cup soy sauce
5 Tbs honey
1 1/2 cup rice wine vinegar
1/4 cup veg. oil
5 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups Gruyère cheese, grated
1 cup mozzarella, grated
1/4 cup chopped green onion
Toast sesame seeds in a small skillet over medium heat, stirring or shaking pan, until golden, about 4 min. Empty ontio a plate to cool. Reserve.
Combine garlic, crushed red pepper, soy sauce, honey, and vinegar in a bowl. Reserve.
Heat 1/4 c. veg oil in a sautée pan or large skillet over medium-high heat and sautée chicken until opaque on all sides, about 3 min. Remove with slotted spoon and reserve. Pour garlic mixture into skillet and cook over medium-high heat, stirring frequently, until the sauce is reduced to the consistency of syrup, about 15 min. Return chicken to pan and cook, stirring constantly, until the pieces are lightly glazed, about 2 min. Remove from heat and reserve.
Shape pizza dough and brush over with veg. oil. Top with Gruyère and mozz, followed by glazed chicken, leaving 1/2 inch border around edges. Sprinkle with green onion. Drizzle evenly with veg. oil. Bake in oven preheated to 500° until crust is golden-brown. Remove from oven to cutting tray and lightly brush crust with [more] veg. oil. [Does this guy have a side deal with veg. oil manufacturers?] Sprinkle with toasted sesame seeds, slice, and serve immediately.
Personally, I think it's better if you use roasted garlic in the sauce instead of raw: it's mellower and not as pungent; but it ain't half bad with raw garlic either. I also think it's better if you brush the finished crust with sesame oil instead of plain veg. oil.