Tuesday, May 1, 2012

Copy Cat Recipe: California Pizza Kitchen BBQ Chicken Pizza


Almost-Famous Barbecue Chicken Pizza
Makes: one 10" pizza
Source: Food Network Magazine

Ingredients:

1        tsp. extra virgin olive oil, plush more for brushing
1/2     pound prepared pizza dough, at room temperature
1/3     cup plus 2 tbsp dark barbecue sauce
1        8 oz boneless, skinless chicken breast
Kosher Salt and freshly ground pepper
2/3     cup grated smoked gouda cheese, about 3 oz.
2/3     cup grated part-skim mozzarella cheese, about 3 oz
1/2     small red onion, thinly sliced
Fresh Cilantro, for topping

Directions:

1.)  Brush a large bowl with olive oil.  Shape the pizza dough into a ball; add it to the bowl and turn to coat with the oil.  Cover tightly and set aside in a warm place, 30-40 minutes.

2.)  Position racks in the upper third and middle of the oven.  Place a pizza stone or inverted baking sheet on the top rack and preheat oven to 425 for at least 30 minutes.

3.)  Meanwhile, lay out a sheet of parchment paper and brush with olive oil.  Transfer the ball of dough to the parchment and roll it out into a 10" round, stretching with your hands as needed.  Lightly brush the dough with olive oil, cover with another piece of parchment paper and set aside to rise slightly, about 30 minutes.

4.)  While the dough rises, mix 2 tbsp barbecue sauce and 1 tsp olive oil in a small bowl.  Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue mixture.  Bake on the middle oven rack until cooked through, about 20 minutes.  Let cool, then cut into 1/2-inch cubes. 

5.)  Uncover the dough and spread the remaining 1/3 cup barbecue sauce on top, leaving a 3/4-inch border.  Top with chicken, gouda, mozzarella, and red onion.  Slide the pizza (on the parchment) onto a pizza peel or inverted baking sheet; bake until the cheese melts and the crust is golden, 20-25 minutes.  Sprinkle with cilantro. 



Notes:

-You can skip step 4 almost entirely by using chicken that's already cooked like I did.  I like to keep a container in the fridge of either rotisserie chicken meat or I'll cook a few breasts in the beginning of the week for ease of use later. I just added the barbecue mixture to the already cooked meat and heated up in a skillet.
-I made homemade pizza dough, and didn't let it rise a second time.
-I'm not a cilantro fan, so i sprinkled fresh parsley.



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