Barbecue Chicken Pizza

This delicious Pizza was inspired by the California Pizza Kitchen pizza of the same name, with just a few changes.

I had to enlist the help of the wife since Little was being such a grump. She wouldn't let me put her down. So all of the dough prep was done by my lovely woman.

First the dough:

3/12 cups AP flour
1 tsp sugar
2 tsp salt
1 pkg dry rapid rise yeast
1/2 cups warm water (about 110 degrees)
2 Tbsp olive oil + 2 tsp for greasing your bowl.

Combine all dry ingredients in a large mixing bowl and mix.

add water and olive oil, and stir until dough forms. Add more flour at this point if it's too sticky (it should be firm enough to knead) Turn dough out onto a floured surface and knead until you have a smooth dough.

When done, put back in an oiled bowl and cover with a towel to rise for 1 hour. After rising, you'll beat down the dough and work through with your knuckles removing any large air bubbles. Makes enough for one large cookie sheet, or split into two for two 14" round pizzas.

For the toppings:
1 large chicken breast
1/2 tsp salt
1/4 tsp ground black pepper
dash garlic powder
1 Tblsp Olive Oil
4 slices of gouda (we used a pre-sliced version)
1 cup fresh mozzarella (we sliced ours for that pizzeria feel!)
1/2 cup Bull's Eye bbq sauce (or more... we used more!)

Preheat oven to 425

Season chicken with salt, pepper and garlic. Cook chicken in the oil in a large skillet over medium for 5-6 minutes until golden brown and done in the center. Cut into bite-sized pieces and dress with 1/4 cup bbq sauce.

 

Spread the remaining bbq sauce over the pizza, enough to coat. I wish we'd used a little bit more, it was TASTY!

 Cover with cheese, and chicken!

Bake for 16 min (for the cookie sheet size) and check for doneness. Then ENJOY. Mmmmmm.