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- #9886
This CPK copycat BBQ chicken pizza with red onion, gouda, and a honey-infused crust will seriously change the way you do pizza night (or make pizza night a thing if it's not already).
serves/makes:
ready in:
1-2 hrs
10 reviews
4 comments
ingredients
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
10 ounces chicken breast, boned and skinned
1 tablespoon olive oil
2 tablespoons barbecue sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 cup barbecue sauce
2 cups Gouda cheese
1/4 small red onion, sliced into rings
2 tablespoons cilantro
directions
To make the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.
For the Chicken: In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. Saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator.
For the Pizza: Punch the dough down, and divide into equal serving portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.
added by
Cafe Creosote
nutrition data for california pizza kitchen original bbq pizza
708 calories, 22 grams fat, 84 grams carbohydrates, 42 grams protein per serving.
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reviews & comments for california pizza kitchen original bbq pizza
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Guest Foodie REVIEW:
June 30, 2013If you've never had this at CPK then you've been missing out. In which case I highly recommend you make this recipe NOW! It's exactly like CPKs and it is amazing. Don't substitute anything.
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Jessi June 7, 2012
How many pizzas can you make out of this dough recipe?
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CDKitchen Staff Reply:
The directions say to divide the dough into equal serving portions, which is 4.
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Boston Cookling REVIEW:
May 1, 2011Didn't have mozz or gouda--used jack/cheddar/swiss blend and it was great anyhow!
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Sarah REVIEW:
June 15, 2010I followed the advice of others for this recipe and now I cook this dish regularly! This is absolutely delicious. Very. I double the honey to 2 tablespoons as others recommended and also added about 1/2 tables spoon of italian seasoning blend just for a little something. What i like to do is put the pizza crust in by itself and then take it out and spread the toppings and sauce on it. this makes sure that the crust isn't at all soggy and that the cheese doesn't get overcooked, and yet the crust is still nice and perfect. very good tip
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ballysally REVIEW:
May 21, 2010I have been a CPK fan for over 20 years, and everytime I go home to California I annoy my family and friends on my insistence that we eat there as much as possible. This recipe came really close to the original, and made me happy! :)
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great, but try these modifications REVIEW:
February 16, 2010i've made this several times now and have made a few modifications each time. i feel like i'm finally happy with the recipe with the following modifications:-double the honey to 2T-use 1/2 white, 1/2 whole wheat flour-saute onions in EVOO and a T of sugar before applying to pizza for baking-use 1/2 gouda, 1/2 mozarella as suggested in the previous reviews.-i've used sweet baby ray's bbq sauce each time and love it
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phoenixgurl1 REVIEW:
June 19, 2009This was fairly easy to make and tasted delicious! My husband loved it and asked me to make it again two days later.These are the changes that I made:-I doubled the amount of honey to 2Tb.-I used spicy bbq sauce and added a sprinkle of brown sugar to it.-I used all mozzerella cheese.-Added bacon to the top.-I made two 10-12inch pizzas.All in all a VERY good recipe!!
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farang August 17, 2008
Yes, use 1/2 cup Gouda, and 1.5 cups Mozzarella. I marinated the chicken in 1/4 cup Tony Roma's original bbq sauce overnight, then cooked it in the olive oil until it just started to turn brown on edges, like a bbq would do. I used 1/4 cup of the bbq sauce for topping, delicious. Hint: let the dough age a day or two, or three, and when you make it, put 1/4 tsp of Italian seasoning in it.
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Guest Foodie REVIEW:
March 7, 2008definetly use a pizza stone, i used two metal pans, and the pizzas on the bottom burned real bad. the piza was good tho=]we poured a little barbecue on the top of the chicken to and it was tasty
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joann December 13, 2007
Where is the OLIVE OIL amount that is referred to in the DOUGH part of the recipe ? I see where you use a little to saute the chicken, but not what the amount is for the dough...
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TB September 4, 2007
Only one small mistake - it is 1/2 cup "smoked" gouda and 1 1/2 cups mozzarella.
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Guest Foodie REVIEW:
April 6, 2007This was AWESOME!!!
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malin REVIEW:
August 14, 2006I used to work at cpk so, I know the the cheese is wrong. What is it should be:1 1/2 cup mozzarella1/2 cup gouda But the rest is on the money :)
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RWMom REVIEW:
April 20, 2004I used a whole 20 pkg of chicken, made to recipe, and my own BBQ sauce, SPECTACULAR!!!!!!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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