Like most households, we eat pizza pretty often around here. Usually one night a week my husband will whip up a pizza for he and I. The little one doesn’t like pizza, sigh. We’re working on it though! Since pizza is one of our go-to quick meals, we usually just grab things from the refrigerator to top it with but sometimes, we’ll purposely set out to make something in specific. I’ve had this pizza recipe bookmarked since I first looked at it over a year ago. It had everything we liked with just a little bit of new, the gouda was going to be a small hurdle for the husband! I knew my husband was a little anxious about the cheese, but he liked all of the other ingredients and had faith. By the time I got around to asking him how he liked the pizza and the cheese, he had already polished off two slices. I always say, the best review is a quiet one!

The makings for this pizza are simple, yet so satisfying. Don’t leave out anything, please! We aren’t onion lovers and typically would have  left them off, but every ingredient really plays a part and lends itself to one of the best pizzas you’ve ever tried. There has to be a reason this is California Pizza Kitchen’s top selling pizza, right?

California Pizza Kitchen’s BBQ Chicken Pizza Copycat

Ingredients

•  1 tsp extra-virgin olive oil, plus more for brushing
• 1/2 lb prepared pizza dough, at room temperature
• 1/2 cup plus 2 Tbsp dark barbecue sauce
• 1 8 oz. skinless, boneless chicken breast
• kosher salt and freshly ground black 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 garnish

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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 with plastic wrap and set aside in a warm place, 30 to 40 minutes.

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 the oven to 425 F for at least 30 minutes.

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-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.

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

Uncover the dough and spread with the remaining1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella, and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

Source: Food Network Magazine April 2012