I love pizza.
For the majority of my life when people asked me the question “what’s your favorite food” I said pizza. Eventually I felt a little silly saying that and started to branch out a little to chicken enchiladas. But I think pizza might still be the victor.
Pizza is so great because you can make it so many different ways. Traditional with marinara sauce, calzone style, bbq sauce, thai sauce, etc. Which CPK has done a great job doing (they have over 15 different kinds of pizza and only like 1/3 of those are traditional in any sense) with greek, jamaican, california club, and many other varieties of pizza. Genius I tell you. Eventually I need to try making all of those styles (and more) from home because, personally, I think they are a little over priced (so we don’t go there often).
I don’t really know why I went into that spiel (love using German-English words) about CPK because this pizza doesn’t really have anything to do with CPK except being delicious. Its not a copycat or anything. Oh yeah, because of their amazing variety. Well this pizza isn’t much of a variety. Except for not being the traditional red sauce. But its probably the next most common thing.
Nate and I wanted to make a homemade pizza, but for some reason lately my marinara sauce hasn’t been turning out to great, plus I kind of wanted to try something new (although not foreign). And it was a pretty simple one to make too.
Barbecue Chicken Pizza.
Pizza Dough. Inspired by this.
2 3/4 cups flour
2 TBS sugar
1 1/4 tsp yeast
1/2 tsp salt
1 cup warm water
2 TBS oil
1. Preheat oven to 450 degrees, with pizza stone inside.
2. In mixing bowl mix yeast, salt, warm water, and sugar until mostly dissolved
3. Slowly add flour until you have added all but 1/4 cup of flour
4. If using a KitchenAid use the dough hook and let mix for 5-8 minutes or until there is a ball of dough with the ingredients mixed in thoroughly. If doing by hand, mix until all ingredients are thoroughly mixed in.
5. For both methods use that leftover 1/4 cup of flour to slowly hand knead into the dough. You may not need to use all of it, just make sure that your ball of dough isn’t sticky (you don’t need it to be bone dry either).
6. Separate about 1/3 of the dough and store for use in other recipes. (We used ours for a thin crust pizza a few days later.)
7. Roll out the remaining 2/3 of the dough into a pizza with diameter of 14-16 inches. The larger the pizza the thinner the crust- choose your style of crust and proceed with the size. When rolling the dough it may stick to the surface- sprinkle flour as needed to the bottom of the pizza/surface.
8. Prebake pizza crust about 3-4 minutes.
2/3 cup barbeque sauce (sweet baby rays original is our favorite)**
1 chicken breast, cooked and shredded
1/3 red onion, sliced
1/2 yellow bell pepper, sliced
1 – 1 1/2 cups mozzarella cheese (more or less depending on what you like)
chopped cilantro, to taste
**the size of your crust, will affect how much bbq sauce to put on, you don’t want too much, just enough to thinly coat the crust.
9. Spread BBQ sauce over pizza crust.
10. Sprinkle about 1/4 cup mozzarella cheese over sauce.
11. Spread bell peppers around pizza, placing each ring almost touching.
12. Sprinkle red onions on top evenly.
13. Cover with shredded chicken.
14. Sprinkle the rest of the cheese evenly over the toppings.
15. Bake for about 10 minutes, until crust and cheese are a deep golden color.
16. Top with chopped cilantro.