California Pizza Kitchen BBQ Chicken Pizza {Copycat Recipe}
This BBQ Chicken Pizza is inspired by a menu favorite from California Pizza Kitchen. With simple ingredients and a homemade crust (or store-bought if you want!), it can easily be made and enjoyed at home.
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Makes: 10 people (2 pizzas)
Ingredients
- 1 lb. boneless skinless chicken breasts
- Salt and pepper
- 1 cup + 2 Tbsp BBQ sauce, divided
- Pizza Dough (recipe below or 2 lbs. store-bought)
- Olive oil, to drizzle
- 12 oz. sliced fresh mozzarella cheese
- 1 cup shredded smoked gouda cheese
- 1 small red onion, thinly sliced
- Chopped cilantro, for garnish
Pizza Dough
- ¾ Tbsp active dry yeast
- 1 ½ cups lukewarm water
- ¾ Tbsp salt
- 1 ½ tsp granulated sugar
- 2 Tbsp extra-virgin olive oil
- 3 ¼ cups all-purpose flour
Instructions
- Preheat oven to 375 degrees.
- Lightly sprinkle salt and pepper on both sides of chicken breasts and place in an oven-safe baking dish. Pour ¾ cup BBQ sauce over the chicken making sure to coat both sides. Bake for about 15-20 minutes, until the chicken is cooked through and registers at 165 degrees.
- Remove chicken from the oven and increase oven temperature to 500 degrees. Let chicken cool slightly and dice into small cubes.
- Divide pizza dough into two portions and roll and stretch one out to fit on a rimmed sheet pan sprinkled lightly with corn meal. Drizzle with a touch of olive oil and season lightly with salt.
- Drizzle 3 Tbsp BBQ sauce over dough and smooth out with a brush or the back of a spoon. Place half of the fresh mozzarella on dough, add half the chicken, sprinkle half the smoked gouda, and add half the sliced onion. Repeat with second portion of dough.
- Place pizzas in oven and bake for 13-15 minutes, until crust is golden and toppings are bubbly. Remove from oven and sprinkle with cilantro. Slice and serve.
Pizza Dough
- Mix yeast and water in a large bowl and let rest for 2 minutes.
- Stir salt, sugar, and extra-virgin olive oil into the mixture.
- With a wooden spoon, mix the flour into the mixture. Gently knead dough with your hands a few times.
- Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours, so dough can rise.
Notes
- If you only want to make one pizza, you can wrap second portion of dough in plastic wrap and keep it in the fridge for about 7 days. You can also put dough in freezer for up to 3 months and defrost in fridge overnight before using. Be sure to divide pizza topping ingredients in half if only making one pizza!
- Please note recipe cook time does not account for 2 hours of dough rising time.
- Recipe adapted from The Pioneer Woman
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