Enjoy California Pizza Kitchen BBQ Chicken Pizza at home! Tangy BBQ sauce, juicy chicken, and smoky Gouda make this an easy, delicious treat!
Table of Contents
CPK BBQ Chicken Pizza
I love CPK! Their pizzas are seriously delicious, and the way they blend flavors is Chef’s Kiss—so good! I’ve tried countless recipes to mimic their classic BBQ Chicken Pizza, but none hit the mark. So, I decided to create a recipe of my own and finally nailed it!
Reasons I Love This Pizza Recipe:
- It adds the perfect twist to our pizza nights.
- It’s simply fabulous in flavor and texture.
- I can easily make it at home.
- It delivers on restaurant-quality taste!
Ingredients and Estimated Cost
Per Serving Cost: $1.83
Recipe Cost: $7.30
- ½ cup + 1 tablespoon warm water – $0.00
- 1 teaspoon instant yeast – $0.10
- 1 Tablespoon + 1 teaspoon olive oil – $0.27
- 1 ½ cups bread flour – $0.30
- 2 teaspoons granulated sugar – $0.05
- 1 teaspoon salt – $0.01
- ½ teaspoon cornmeal – $0.05
- ½ cup barbecue sauce – $0.50
- 8 ounces of skinless and boneless chicken tenders $3.00
- salt and pepper to taste – $0.03
- 3 ounces smoked Gouda cheese – $1.71
- 3 ounces mozzarella cheese $1.03
- ½ small red onion – $0.25
Note: Recipe prices are based on grocery store websites and amounts needed. Actual costs may vary depending on your ingredients. Prices updated in July 2024.
How To Make BBQ Chicken Pizza
This excellent copycat recipe takes a few steps, but it’s worth it!
Make the Pizza Dough:
- Whisk water, yeast, and olive oil.
- Combine flour, sugar, and salt in a bowl and make a well.
- Pour in the wet ingredients and stir until a dough forms.
- Knead for 5 minutes, then place the dough into an oiled bowl. Let the dough rise in the bowl for 1 ½-2 hours or until doubled in size.
Stretch Dough:
- Spread cornmeal on parchment paper. Roll the dough to a 12-inch round on parchment paper, brush the edges with olive oil, and let rise for 30 minutes.
Cook Chicken:
- Season chicken, brush with BBQ sauce, and bake for 12-15 minutes at 425°F (220°C). The chicken should have an internal temperature of 165°F.
- Cut the chicken into small pieces.
Assemble the Pizza, Bake, and Serve:
- Brush the remaining BBQ sauce on the dough, leaving a border, and top with cheese. Add chicken and red onion. Slide the pizza on parchment paper onto the hot stone.
- Bake 20-25 minutes on a pizza stone in a preheated 425°F (220°C) oven until the crust and cheese are golden.
- Sprinkle with cilantro, slice, and serve.
Storage Tips
Store: Cover leftover BBQ chicken pizza and store it in the refrigerator for up to 3 days.
Freeze: Wrap pizza slices in plastic wrap and then in aluminum foil. Freeze for up to 2 months.
Thaw: Move the frozen pizza to the refrigerator and let it thaw overnight.
Reheat: Preheat the oven to 375°F (190°C). Place pizza on a baking sheet and heat for 10-15 minutes until hot and crispy.
Recipe FAQs
Do you cook the chicken before putting it on pizza?
Yes, you want to cook the chicken before putting it on the BBQ chicken pizza. The pizza dough only takes about 8-10 minutes to cook. Raw chicken typically takes at least 20 minutes to cook, so you can see how placing raw chicken on the pizza dough to cook will cause a problem. There will not be enough time, so take the extra time to cook the chicken separately before placing it on the pizza dough.
Who Invented BBQ chicken pizza?
BBQ chicken pizza was invented by California Pizza Kitchen’s co-founder, Ed LaDou, in 1985.
What type of BBQ sauce works best for this pizza?
A tangy, slightly sweet BBQ sauce works best for BBQ chicken pizza. Look for a sauce that balances smokiness and sweetness without being too overpowering. Brands like Sweet Baby Ray’s or Stubbs are popular choices, but feel free to use your favorite or make your own!
Can you use other types of cheese besides smoked Gouda and mozzarella?
Yes, you can use other types of cheese besides smoked Gouda and mozzarella. Cheddar, Monterey Jack, or provolone are great alternatives that melt and add delicious flavor to BBQ chicken pizza.
What are some common mistakes to avoid when making BBQ chicken pizza?
- Using Too Much Sauce: Overloading with BBQ sauce can make the pizza soggy. Use a moderate amount for the best texture.
- Overloading with Toppings: Adding too many toppings can prevent the pizza from cooking evenly. Stick to a balanced amount.
- Not Preheating the Oven and Pizza Stone: Ensure your oven and pizza stone are fully preheated to the recommended temperature for a crispy crust.
- Skipping the Cornmeal: Dust the baking surface with cornmeal to prevent sticking and add a nice texture to the crust.
- Using Low-Quality Cheese: Opt for good quality cheese for the best flavor and melting properties.
- Ignoring the Dough Rest Time: Let the dough rest if the recipe calls for it to achieve the right texture and elasticity.
Cook’s Tools
- liquid measuring cup
- mixing bowl
- airtight proofing container
- instant read thermometer
- pastry brush
- pizza stone
- pizza peel
More Pizza Recipes:
- Strawberry Pizza (savory recipe)
- New York Pizza Recipe
- Homemade Pizza Recipe
- Vegetable Pizza Appetizer
- Fruit Pizza
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
California Pizza Kitchen BBQ Chicken Pizza
Ingredients
FOR THE DOUGH:
- ½ cup plus 1 tablespoon warm water at about 110 ̊F
- 1 teaspoon instant yeast
- 1 Tablespoon olive oil
- 1 ½ cups bread flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
FOR THE BBQ CHICKEN PIZZA:
- ½ teaspoon cornmeal
- 1 teaspoon olive oil
- ½ cup barbecue sauce divided
- 8 ounces skinless and boneless chicken tenders
- salt and pepper
- 3 ounces smoked Gouda cheese grated about ⅔ cup
- 3 ounces mozzarella cheese grated, about ⅔ cup
- ½ small red onion thinly sliced
- fresh chopped cilantro for garnish
Instructions
FOR THE DOUGH:
- Whisk together the water, yeast, and olive oil in a liquid measuring cup until the yeast is dissolved.
- Whisk the bread flour, sugar, and salt in a large bowl. Create a well and pour the water and yeast mixture into it. Stir with a wooden spoon until a lumpy dough forms and most of the flour is absorbed.
- Dump the dough out onto a floured surface and grease your hands with a little olive oil. Knead the dough for 5 minutes. The dough should be smooth and a little bit sticky.
- Drizzle a little olive oil on top of the dough and use your hands to coat the entire ball in oil. Transfer the dough ball to an airtight container and let it rise at room temperature for 1.5-2 hours or until it has doubled.
PREPARE THE OVEN:
- Move the oven racks to the upper-middle and middle positions and place a pizza stone on the upper-middle oven rack. Preheat the oven to 425℉ for at least 30 minutes.
STRETCH THE PIZZA DOUGH:
- Scatter the cornmeal over a piece of parchment paper. Place the dough ball in the middle of the parchment paper and use your hands to stretch the dough out to a 12-inch round. Brush the edge of the dough with olive oil. Cover the dough lightly with another piece of parchment paper and let it rise for 30 minutes.
COOK THE CHICKEN:
- While the dough rises, place the chicken on a lightly greased baking sheet and season it with salt and pepper. Brush the chicken with 2 tablespoons of barbecue sauce. Bake on the middle rack for about 12-15 minutes or until its internal temperature reaches 165℉. Cut the chicken into small pieces.
FINISH THE PIZZA:
- Remove the parchment paper from the top of the dough and brush the remaining barbecue sauce over the dough, leaving a ½-inch border.
- Sprinkle the Gouda and mozzarella cheese over the barbecue sauce, then the chicken and red onion.
- Use either a pizza peel or an inverted baking sheet to slide the parchment paper with the pizza on it onto the pizza stone in the oven. Bake for 20-25 minutes or until the crust and cheese are golden. Sprinkle with cilantro.
Notes
- This recipe makes (1) 12-inch pizza.
- This recipe doubles nicely, so it’s great for feeding a crowd. I suggest baking the pizzas one at a time, though.
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
This post first appeared on Food Folks and Fun on August 23, 2012. I have since updated the pictures.
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
This is one of my most favorite pizza recipes! Thank you for it!
This pizza turned out so delicious! Thanks for the great recipe!
This is quite literally my husband’s favorite kind of pizza, so I couldn’t wait to make it for him. Your recipe is the bomb! He loved it, thank you!
Pizza night is our favourite night in my household! This is our current pick 🙂 Delicious!
OMG YES. I am so excited for this CPK copycat recipe!
I love Homemade Pizza and this BBQ Chicken version looks amazing! I so need to try this!
This was just like California pizza kitchen! Loved all the flavors, definitely recommend!!
This looks so delicious! I love pizza and i also love California pizza kitchen so I want to make this!
Thank you so much for sharing. This looks yummy!
Thanks for the recipe! This was so good!