Copycat CPK California Club Pizza
Ingredients
Crust
- 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
- Olive oil for drizzling
- 1 whole boneless skinless chicken breast, cooked & cubed
- 2 c. mozzarella cheese shredded
- 4 slices bacon cooked & roughly chopped
- 1 large tomato sliced
- 2 c. romaine lettuce shredded
- 2 tbsp. mayo
- 1 tsp. fresh squeezed lemon juice
- Freshly ground pepper
- 1 avocado sliced
Instructions
For the crust
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In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside.
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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.
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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).
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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
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Preheat oven to 500 degrees.
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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).
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Evenly spread mozzarella cheese over crust, sprinkle cooked & cubed chicken, lastly sprinkle bacon. Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly.
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Remove from the oven and layer tomatoes. In a small mixing bowl mix lettuce, mayo, lemon juice, and pepper. Layer on top of tomatoes. Top pizza with sliced avocados. Enjoy immediately.