CPK's Barbecue Chicken Pizza With Whole Wheat Crust

California Pizza Kitchen (CPK) is a chain restaurant with locations all over the US. As the name suggests, one of their specialties is pizza, and their most famous one is their "Original BBQ Chicken Pizza", which they invented in 1985. It's SO good! There's something about the flavor combination of BBQ sauce, smoked Gouda, mozzarella, thinly sliced red onion and cilantro...it's a mouthful of heaven. I figured out how to make it a while back and find that (as with most dishes I make) it tastes better home made.

I like to make my pizza crust from scratch and to use whole wheat flour, which adds a nice nutty flavor and, of course, is much more nutritious than white flour. This pizza dough is so easy and super fast to make. It doesn't need to rise and turns out perfectly crunchy. Try it...you'll never go back to store bought!

Also, I use fresh mozzarella because I love how it melts and I like seeing the individual dollops on the pizza, but feel free to use the shredded kind.

Any type of cooked chicken will do here, shredded or diced. I've taken this pizza to the next level by using slowly braised in oil chicken thighs confit. It really elevates the pizza to gourmet status. As a bonus, I've included a quick mini Instructable at the end that shows you how to make the chicken confit. The chicken comes out melt in your mouth tender and is incredible with the flavors of this pizza.

Lastly, you can skip the sliced green onions and just add cilantro, but I like the freshness they add.

I hope you try making this pizza and get the fantastic results I get every time. My mouth is watering as I type this instructable! Oh that's right, I have frozen dough left over from last time. And I have chicken, gouda, mozzarella, cilantro... hmmm...

Just turned the oven on :)

For the Quick (no need to rise) Whole Wheat Pizza Crust:

• 1 cup of water
• 1 tbs olive oil
• 1 tbs sugar
• 1 envelope or 2 & 1/4 tsp rapid-rise yeast (aka instant yeast)
• 1 tsp salt
• 2.5 cups white whole wheat flour or regular whole wheat flour
• 5 tbs grated parmesan cheese

Notes:

1. If you don't like whole wheat crust, just use regular white all purpose flour. It turns out amazing as well!
2. Feel free to just use your favorite store bought pizza dough, just read instructions about cooking time. And make sure to still use a little flour when rolling out dough to help with stickiness.
3. The above amounts make two pizza crusts. I like to make two and refrigerate or freeze the other for a super quick meal.

For the Pizza:

• 8 to 12 oz cooked chicken (see note)
• About 1/2 cup of your favorite BBQ sauce (I love Baby Ray's!)
• 1/4 cup thickly grated SMOKED Gouda (MUST be smoked! That's what gives it the CPK flavor)
• 1 ball of fresh mozzarella (about 8 to 10 slices), or 1 cup shredded mozzarella
• 1/4 thinly sliced red onion
• 3 scallions (or green onions), green parts only
• 3 tbs or so chopped fresh cilantro
• Salt and pepper to taste

Notes:

1. You can buy already cooked rotisserie chicken for ease, you can dice a raw chicken breast or thighs and quickly sauté in a pan, you can poach chicken and then shred, or roast chicken in oven. Or, make chicken thighs confit, which I show you how to do at the end of this Instructable.
2. These topping ingredient amounts are for one pizza, just double everything to top two

• Preheat oven to 450 and place the rack in upper third of oven
• Place the baking pan you will be using (pizza stone or a baking sheet) on the rack so it preheats. This is very important, as it helps create an evenly cooked, delicious crust
• Heat the water to a lukewarm temperature, this is at about 110 degrees (can range from 105 to 115)
• In a measuring cup, mix the water with the oil and sugar
• Sprinkle the yeast on top and mix lightly
• Let the mixture sit for 5 minutes, until the yeast looks foamy (this is called proofing the yeast)

• In a food processor, mix the whole wheat flour with the Parmesan cheese and the salt
• Pulse a few times to combine
• While running the processor, slowly pour in the yeast mixture
• Process until a dough comes together, just a few seconds should do it
• Place the dough on a lightly floured surface
• Use your hands to knead the dough a few times until it easily shapes into a ball
• Cut the dough in half
• If you're making only 1 pizza, wrap the dough in plastic and either chill in fridge for up to 3 days, or freeze for up to a month

• If dough is sticky, sprinkle some flour on top and on your rolling pin
• I like to roll out the dough directly on parchment paper, it makes it easier to move it
• Roll out the dough into a 12 inch or so round shape
• Try to get it as thin as you can, it's ok if it doesn't look like a perfect circle
• Brush the top of the rolled out dough with a little olive oil

• If you need to, shred your chicken or cut into small cubes
• Add 3 tbs of the BBQ sauce and mix into chicken, set aside
• Also season chicken with a sprinkle of salt and freshly ground pepper (a few grinds will do)

• Using a spoon, spread the rest of the BBQ sauce on the rolled out pizza dough, leaving a 1 inch border uncovered
• Grate the smoked gouda, and sprinkle 1/4 cup of it over the pizza
• Slice the fresh mozzarella and distribute evenly over the gouda

• Spread the chicken evenly over the cheese
• Top with the thinly sliced onion (how much you use depends on how much you like onions, I like to use about 1/4 of a medium onion for 1 pizza)
• Carefully transfer the parchment paper with the pizza to the preheated baking sheet or pizza stone and bake until crust on the edges is cooked and the toppings are bubbling, about 10 minutes

NOTE: Start checking the pizza at 8 minutes to make are pizza is not burning. Every oven is different!

• And now for a very important step: Sprinkle some herby freshness over your delicious pizza! This is a MUST
• Finely slice the green onions (aka scallions, use green part ONLY) and chop up the cilantro and sprinkle on top

ENJOY!!