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The finished pizza garnished with fresh chopped cilantro.
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California Pizza Kitchen BBQ Chicken Pizza

Enjoy California Pizza Kitchen BBQ Chicken Pizza at home! Tangy BBQ sauce, juicy chicken, and smoky Gouda make this an easy, delicious treat!
Course Main Dish
Cuisine American
Keyword chicken, Pizza
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 4 people
Calories 499kcal
Author Jillian Wade
Cost $7.30

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
US Customary - Metric

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

Serving: 2slices | Calories: 499kcal | Carbohydrates: 54g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 1325mg | Potassium: 430mg | Fiber: 2g | Sugar: 15g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 281mg | Iron: 1mg