Put California Pizza Kitchen in its place because this barbecue chicken pie is on a whole other level.
The unconventional pizzas served at California Pizza Kitchen, which includes toppings such as pear and gorgonzola, Jamaican jerk chicken, and even a full-blown salad, were the foundation on which the restaurant was built. However, the Original BBQ Chicken Pizza is the one that brought CPK to the forefront of people’s minds across the country in the 1980s, and it is also the pizza with the most notoriety. We are confident that our recipe for barbecue chicken pizza is even better than theirs, despite how good theirs is. In addition, it is less expensive to make at home and contains only one third of the calories.
You’ll Need
To make the pizza dough:
- a single packet of instant yeast
- 1 measure of boiling water
- 1⁄2 tsp salt
- 1 tablespoon of honey or sugar
- 1⁄2 Tbsp olive oil
- flour in the amount of 212 cups, plus additional flour for kneading and rolling the dough
Regarding the pizza:
- 3⁄4 cup barbecue sauce
- a cup and a half of shredded smoked gouda
- 12 of red onion, sliced very thinly
- 12 of jalapeno pepper, sliced very thinly
- 1 ounce of chicken, cooked
- Leaves of fresh cilantro, if possible
How to Make It
Prepare the dough for the pizza:
- Mix yeast, water, salt, or sugar or honey with the yeast mixture.
- Allow sitting undisturbed for ten minutes while the hot water activates the yeast.
- Mix in the flour and olive oil using a wooden spoon to thoroughly combine the ingredients. After the dough has lost its stickiness, place it on a cutting board, dust it with additional flour, and knead it for five minutes.
- Place the dough back in the bowl, cover it with a piece of plastic wrap, and allow it to rest and rise at room temperature for at least an hour and a half.
- Keeps for up to 2 days if covered and stored in the refrigerator.
…And Now, for the Pizza:
- Turn the oven temperature up to 500 degrees F. If you have a pizza stone, you should put that in the oven now.
- Stretch the dough into two thin circles with a diameter of 10 and 12 inches using your hands, a rolling pin, and an adequate amount of flour to prevent it from sticking.
- After spreading a thin layer of barbecue sauce on each, divide the gouda, onion, jalapeno, and chicken between the two sandwiches.
- If you are using a pizza stone, bake one pie at a time by carefully sliding the pizza (preferably with a pizza peel) onto the stone. If you do not have a pizza stone, cook the pizzas on a baking sheet.
- The pizza is ready to be served when the crust is golden brown, and the cheese is completely melted. Fresh cilantro should be sprinkled on top before being cut into six or eight slices.
Learn more: 6 Easy Ways to Cut Pizza Calories