Brush 1½ tablespoons oil on the bottom of a large skillet, and sprinkle with cornmeal.
Dived the risen dough into two pieces, with the bottom dough being slightly larger than the top dough.
Press the larger of the two doughs into the skillet, covering the entire surface.
Top the dough with your choice of prepared BBQ sauce, chopped ham, pineapple, red onion, and shredded mozzarella cheese, making sure to leave a ½" border around the circumference of the dough.
Roll or press the second dough out to a 12" round disc, and gently place the top dough over the pizza fillings in the skillet.
Cut a small vent hole in the center of the top dough and firmly press the top and bottom dough together to seal (I used the back of a measuring spoon).
Beat one egg and gently brush over the entire surface of the top dough.
Allow the pizza to sit and rest for 20 minutes before baking.
Preheat oven to 375-degrees Fahrenheit.
Bake the Hawaiian stuffed pizza in the preheated oven for 40-45 minutes, or until the crust is puffed and a deep golden brown.
Cool for 15 minutes on a wire rack before slicing and serving.