When frozen, follow directions for thawing your own pizza dough. If using refrigerated dough, then put in a well oiled bowl, cover and let it return to room temperature, then 1-2 weeks.
Lightly oil a big 9 or 10-inch round frying or skillet. Wrought iron skillets work nicely for pizza. Put aside.
Preheat oven to 400° F. Lightly flour a clean work surface and roll the space temperature pizza bread into a 18x10-inch rectangle. If the dough springs back and will not hold it's form, let it break an extra 5mins, then roll back. Distribute the BBQ sauce on the top layer of the dough leaving a ½-inch border all round the borders.
Spread 1cup of the mozzarella cheese evenly across the surface of the dough, and top with the carrot, onion, red pepper and celery, if using.
Beginning on the flip side, then roll the dough away from you right into a tight cylinder, tucking and yanking a little as you move. Lay the seams together to seal. Cut into 8 equal pieces and place cut side down into the skillet. When trimming attempt using dental floss rather than a knife. It works incredibly well!
Bake for 25mins in a preheated 400°F oven. Spread the remaining mozzarella cheese on the top & continue baking for an additional 5mins or till the cheese is melted.
Garnish with fresh parsley and serve immediately with extra BBQ sauce for dipping.