I was planning on posting about something a little “easier,” but this is all I managed to make over a busy, hectic weekend. So here it is…
I don’t go to California Pizza Kitchen often, but when I do (like once a year) – I usually get their BBQ chicken pizza. So. Good. However, it just doesn’t make sense to me to pay $13+ for a small pizza when I can make a much larger one at home (feeding a family of 4) for a fraction of that price!
I made my dough from scratch (really easy!) using a recipe from The Pioneer Woman (love this woman), but for those of you who do not want to venture that much – use ready-made, store-bought dough. You can use either the pre-baked crusts in the dry pasta aisle or use frozen (thawed before use, of course) bread dough.
Easy Pizza Crust (Makes 2 crusts)
- 1 teaspoon Instant Or Active Dry Yeast
- 1-½ cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- ⅓ cups Olive Oil
Sprinkle the yeast over the warm water (not lukewarm). Set the bowl aside and let the mixture stand for a few minutes.
In a bowl, combine the flour and salt. Add in the olive oil and mix until combined.
When combining the water & yeast with the flour mixture, you can do one of three things. If you’re blessed with a stand mixer & dough hook or paddle attachment – use it! Haha. Otherwise, a hand mixer will work just fine; though I have found that the dough tends to move up the beaters and a good portion ends up sticking to the bottom of the mixer’s body (quite a sticky situation – not very fun to clean up!). And of course – using some muscle power and a wooden spoon will get the job done.
After mixing the flour mixture with the warm water/yeast, cover the bowl with Saran wrap and set it aside for at least two hours. Preparing the dough a day or two ahead makes it even better. If you want to let it sit overnight, just stick it in the fridge ’til you’re ready to use it!
- 1 whole recipe for Easy Pizza Crust (makes two crusts)
- 2 whole Boneless, Skinless Chicken Breasts
- Barbecue Sauce
- Olive Oil, For Drizzling
- Salt, to sprinkle
- 16 ounces, weight fresh mozzarella cheese, sliced thinly
- ½ whole red onion, halved and sliced very thin
- Freshly grated parmesan cheese, to taste
- Chopped Cilantro, to taste
(Cheat #1: Use ready-made/store-bought pizza crust or dough.)
While we’re waiting for the dough to rise, let’s make some chicken! (Cheat #2: To cut out 20 minutes from this pizza – use leftover rotisserie chicken or grilled chicken; shred & combine with the sauce.)
Preheat the oven to 375 F. Place the chicken breasts in a baking dish or any oven-safe dish and pour in your favorite BBQ sauce! Put it in the oven and bake for 20-25 minutes.
After 20-25 minutes, you should have this:
Glorious, savory breasts. (Get your dirty mind outta the gutter, buddy) Let the breasts rest (sorry, couldn’t help it)…
Go ahead and crank the oven up to 500 degrees.
And let’s thinly slice some onions!
Back to the chicken – cut it up into somewhat uniform sized pieces.
Now, let’s roll out some dough. Take half of the dough mixture and roll out onto a lightly oiled cookie sheet or pizza pan.
Spread a thin layer of BBQ sauce on top of the rolled out dough.
Place the thin slices of fresh mozzarella cheese on the dough. (It’s okay if you
inhale swipe a piece for yourself. Who can resist such goodness?!)
Top with the cut chicken and onion slices. Sprinkle a little freshly grated parmesan/asiago cheese if you like! (Why wouldn’t you?! Who doesn’t want more cheese?!)
Stick it in a 500 degree oven and bake for 12-15 minutes.
And when it’s done-
Top it all off with some fresh cilantro… (OMG. Come. To. Mama!)
Nom. Nom. Nom. Time to savor the flavor.
What are you doing still
salivating away at reading this? Go forth and make this glorious pizza pie!
Adapted from The Pioneer Woman