This pizza kicks some serious butt. I stumbled across it in Food Network magazine a while ago (ahem, a year ago) but never got around to making it because our pizza stone cracked in half. I don’t even know what happened. I baked a loaf of bread on it, took it out of the oven, set it down and… it died. We actually kept the larger half for a while, baking sad little loaves of bread on it. We finally got around to buying a replacement, but it just sat on our kitchen cart for months. I finally got around to using it this weekend!
Anyway, this recipe is supposed to be the copycat of California Pizza Kitchen’s BBQ Chicken Pizza. I can’t attest to whether or not this tastes like CPK’s pizza (I’ve only been there once a million years ago), but I will say that it is really, really good.
I opted to make the pizza dough and BBQ sauce from scratch, but store bought will do just fine! I don’t think I will ever buy bottled sauce again – I absolutely love the recipe that I have now. It’s tangy with the perfect balance of sweet and spicy. I’ve retyped the recipe for dough and sauce below. The dough recipes yields about 1 pound of dough and the sauce will yield 1/2 cup of sauce.
BBQ Chicken Pizza
adapted from Food Network
for the pizza dough:
3 cups all purpose flour
1 – .25 ounce package active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)
for the barbecue sauce:
1/2 cup ketchup
1/4 cup water
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
3/4 teaspoon lemon juice
3/4 teaspoon Worcestershire sauce
for the pizza:
1 teaspoon olive oil
1 8-ounce boneless, skinless chicken breast
3/4 cup grated smoked peppercorn gouda cheese or smoked gouda cheese
3/4 cup grated part-skim mozzarella cheese
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro, chopped
- To make the dough: Fit stand mixer with dough hook. Combine dry ingredients in mixing bowl. Pour in oil and water. Mix on low speed until dough pulls away from side of bowl and gathers around hook and is smooth and elastic. Place dough in a large lightly greased bowl and cover loosely with plastic wrap. Set aside and let rise for 30 – 40 minutes.
- Meanwhile, make the BBQ sauce: combine all sauce ingredients in a small saucepan. Bring to a boil, stirring frequently. Reduce to a simmer and cook for 30 – 40 minutes or until thick.
- Preheat oven to 425°F and position rack in lower third of oven. Place a pizza stone on rack and let heat for at least 30 minutes.
- Lay out a sheet of parchment paper and lightly grease with olive oil. Transfer dough to parchment and roll and/or stretch it out into a 12-inch round. Gently roll up edges to form a crust. Lightly brush with olive oil and cover with plastic wrap. Let rise for 30 minutes.
- Heat olive oil in a pan over medium heat. Cook chicken until juices run clear. Remove chicken and cut into 1/2-inch cubes. Lightly toss with 1/4 cup of barbecue sauce. Set aside.
- Uncover pizza dough and spread remaining barbecue sauce on top. Top with gouda, mozzarella, red onion, and chicken. Slide pizza (on parchment paper) onto the preheated pizza stone. Bake for 25 minutes, or until crust is lightly browned and cheese is bubbly.
- Sprinkle with cilantro before serving.