The copycat recipes continue! If you’ve ever been to the California Pizza Kitchen, chances are you’ve had this pizza. It’s one of their most popoular pizzas, if not the most popular. It’s insanely delicious, and topped with cilantro it just takes to the next level. I’m a HUGE pizza fan, and was so excited to give this a try! After having tried this, I’m even more excited to make a few of their other pizzas at home too. Ever had their California Club Pizza? It’s to die for! If you like BBQ chicken, I can just about guarantee you will love this pizza!
I’ve been loving creating some of my restaurant favorites at home the last few weeks. There’s nothing better than having the control of making what you love right at home where you know exactly what goes in to your food and can enjoy what you love (for generally cheaper) without going out! For the locals, I’ll be teaching a class at the Pinners Conference on ‘Copycat Favorites’. If you’re free Friday November 7th @ 1:30 come to my class at the South Towne Expo Center and taste a couple of yummy recipes from your favorite restaurants that you can make right at home! Register here & use the code ‘triedandtasty’ for $5 off! Not only would it be great to grub together, I’d love to meet you! Hope to see you there!
Copycat California Pizza Kitchen BBQ Chicken Pizza
Enjoy this popular Copycat California Pizza Kitchen BBQ Chicken Pizza recipe made right at home! Comes together easily, and so delicious the whole family will enjoy it!
- 1 tsp. instant or active dry yeast
- 1-1/2 c. warm water
- 4 c. all-purpose flour
- 1 tsp. salt
- 1/3 c. olive oil
For the pizza
- 2 whole boneless skinless chicken breasts
- 1/2 c. your favorite barbecue sauce
- Olive oil for drizzling
- Salt for sprinkling
- 16 oz fresh mozzarella cheese sliced thinly
- 1 c. shredded smoked gouda cheese
- 1/2 red onion thinly sliced
- Chopped cilantro to taste
For the crust
In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside.
In a stand mixer, using the paddle attachment, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass (clean from the sides of the bowl).
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until ready to use.
For the pizza
Preheat oven to 375 F.
Salt chicken breasts on both sides, then place in an ovenproof dish. Evenly coat chicken breasts with BBQ sauce on both sides. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into 1/2 in. cubes; set aside.
Increase oven temperature to 500 F.
Roll/stretch out one pizza crust (recipe makes two). Lay on a sheet pan or pizza pan/stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt (optional). Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread evenly. Top sauce with half the sliced mozzarella, half the diced chicken and half of the thinly sliced red onion, finish with a sprinkling of smoked gouda. Sprinkle again with a little salt.
Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on chopped cilantro. Slice and serve immediately. Repeat with other crust and other ingredients, or save for later!
This recipe makes two pizzas. According to the Pioneer Woman, t’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Adapted from The Pioneer Woman
Want more pizza recipes? Try these!