California Pizza Kitchen BBQ Pizza Copycat

BBQ Chicken Pizza
Deborah Harroun
  • Yield: 4-6 servings
  • Prep: 20 minutes
  • Cook: 20 minutes

Make crust one day before you plan to make the pizza.


1/3cup plus 1 tablespoon warm water (105 - 115F)
3/4teaspoon yeast
1teaspoon sugar
1cup bread flour
1/2teaspoon salt
1/2tablespoon olive oil
1 boneless, skinless chicken breast half, cut into bute-sized pieces
1/2cup Bullseye Original BBQ Sauce
1 1/2teaspoons olive oil
1cup shredded Mozzarella
1/2cup grated Gouda cheese (preferably smoked)
1/2cup sliced red onion
2teaspoons finely chopped fresh cilantro



  1. In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight.
  2. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.


  1. Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours.
  2. Place pizza stone in oven and preheat oven to 450F for 30 minutes.
  3. Saute chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside.
  4. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

This recipe originally appeared as BBQ Chicken Pizza on