If you have ever been to a California Pizza Kitchen, I hope you have ordered their BBQ chicken and gouda Pizza (called The Original BBQ Chicken) because it is delicious. It is great to dine at CPK, but I have figured out a way to make the pizza at home and it really is just as good!
BECKY’S CPK BBQ CHICKEN PIZZA
BECKY’S CPK BBQ CHICKEN PIZZA
Please read the recipe through before starting as there is some prep work involved.
One pizza crust – now there are a lot of ways to do this. My grocery sells pre-made crusts as well as nice soft dough you can make a crust from and there is always Pillsbury with their ready-made dough in the refrigerated section of your store. You can also make your own. I taught you how to do this last summer when I made the Rosemary Pizza Crusts.
Lay the dough on a cookie sheet. Top with your favorite BBQ sauce (I love Cincinnati’s Montgomery Inn Sauce) and spread to the edge. Don’t overdo it – this pizza is not as mellow as a traditional pizza. Top with about 1c. shredded mozzarella. Next, top with 1-2 chicken breasts you have already roasted and diced into small pieces. Now, here, we vary from CPK and we add my FAVORITE ingredient – BACON! Fry about 6 slices of bacon in a pan, drain and chop and layer on the pizza. Top with sliced or shredded smoked gouda cheese, then drizzle with more BBQ sauce. Cook in a 425 degree oven about 15 minutes until cheese is melted and bottom of crust is nice and brown.
CPK adds sliced red onion but I personally feel it can overpower the cheese and chicken and let’s face it – I just love bacon way more! I think this would be a great cocktail appetizer – cut the pizza in small squares and serve with drinks. Your friends would love it!
One pizza crust – now there are a lot of ways to do this. My grocery sells pre-made crusts as well as nice soft dough you can make a crust from and there is always Pillsbury with their ready-made dough in the refrigerated section of your store. You can also make your own. I taught you how to do this last summer when I made the Rosemary Pizza Crusts.
Lay the dough on a cookie sheet. Top with your favorite BBQ sauce (I love Cincinnati’s Montgomery Inn Sauce) and spread to the edge. Don’t overdo it – this pizza is not as mellow as a traditional pizza. Top with about 1c. shredded mozzarella. Next, top with 1-2 chicken breasts you have already roasted and diced into small pieces. Now, here, we vary from CPK and we add my FAVORITE ingredient – BACON! Fry about 6 slices of bacon in a pan, drain and chop and layer on the pizza. Top with sliced or shredded smoked gouda cheese, then drizzle with more BBQ sauce. Cook in a 425 degree oven about 15 minutes until cheese is melted and bottom of crust is nice and brown.
CPK adds sliced red onion but I personally feel it can overpower the cheese and chicken and let’s face it – I just love bacon way more! I think this would be a great cocktail appetizer – cut the pizza in small squares and serve with drinks. Your friends would love it!
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2 comments:
Hi Tete Becky (soon-to-be Baba, too...so exciting)!
Thanks for posting this recipe...I do love a nice BBQ chicken pizza. When I worked at the Cheesecake Factory many moons ago, they served a version of this as well. It was the same, minus the bacon and topped with fresh cilantro. While I would never omit bacon from a place that it should be (oh, the horror!, the cilantro is a heavenly addition...might be nice on top of your version. Hope you are doing well!
love, Stephanie
So glad to hear from you sweetie. Cilantro does sound like a great addition. I will give it a try.
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