You won’t believe how easy it is to recreate that famous California Pizza Kitchen magic right in your own kitchen! Your taste buds are about to take a trip to pizza paradise without the wait or the bill.
Why This Recipe Works
- The secret lies in the perfect balance of sweet and tangy barbecue sauce that caramelizes beautifully in the oven, creating that signature CPK flavor profile we all crave.
- Using pre-cooked rotisserie chicken saves time while ensuring juicy, flavorful protein that doesn’t dry out during baking – because nobody wants sad, cardboard chicken on their pizza.
- The combination of smoked gouda and mozzarella creates an incredible melt factor with just the right amount of smokiness to complement the barbecue sauce without overpowering it.
- Baking on a preheated pizza stone or baking sheet gives you that crispy, golden-brown crust that holds up to the generous toppings without getting soggy in the middle.
- Fresh cilantro and red onion added after baking provide bright, crisp contrast to the rich, cheesy goodness, making each bite a perfect harmony of textures and flavors.
Ingredients
- 1 pound pizza dough (store-bought or homemade), room temperature
- 1 cup shredded cooked chicken (rotisserie works perfectly)
- 3/4 cup barbecue sauce (your favorite brand, divided)
- 2 cups shredded mozzarella cheese
- 1 cup shredded smoked gouda cheese
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon cornmeal (for dusting)
- Salt and black pepper to taste
Equipment Needed
- Pizza stone or baking sheet
- Rolling pin
- Pizza cutter
- Mixing bowls
- Measuring cups and spoons
- Oven mitts
- Cutting board
- Sharp knife
Instructions
Prepare Your Pizza Dough and Oven
Place your pizza stone or heavy baking sheet in the oven and preheat to 475°F for at least 30 minutes to ensure it’s screaming hot – this is crucial for getting that perfectly crisp crust. While the oven heats, let your pizza dough sit at room temperature for about 20 minutes to make it easier to stretch. Lightly flour your work surface and gently stretch the dough into a 12-inch circle, being careful not to tear it. If the dough springs back, let it rest for another 5 minutes before continuing. Dust your pizza peel or another baking sheet with cornmeal to prevent sticking when you transfer the pizza to the hot stone.
Assemble the Flavor Foundation
Brush the stretched dough with olive oil, leaving about a 1-inch border around the edges for the crust. Spread 1/2 cup of barbecue sauce evenly over the oiled surface, making sure to cover most of the dough but avoiding the crust area. In a medium bowl, toss the shredded chicken with the remaining 1/4 cup of barbecue sauce until every piece is thoroughly coated – this double saucing technique ensures maximum flavor in every bite. Sprinkle half of the mozzarella cheese over the sauce, creating a protective layer that will prevent the crust from getting soggy from the toppings.
Layer the Toppings Strategically
Evenly distribute the barbecue chicken over the cheese layer, making sure to cover the pizza from edge to edge but leaving the crust bare. Sprinkle the smoked gouda cheese over the chicken, followed by the remaining mozzarella – this cheese layering technique helps everything melt together beautifully. Arrange the thinly sliced red onion over the cheese, distributing it evenly across the pizza. Season lightly with black pepper, but hold off on salt since the cheeses and barbecue sauce already provide plenty of seasoning. The key here is even distribution so every slice gets a perfect balance of all the components.
Bake to Golden Perfection
Carefully slide the assembled pizza onto the preheated pizza stone or baking sheet and bake for 12-15 minutes. Watch for the crust to turn golden brown and the cheese to become bubbly and slightly browned in spots – this usually happens around the 10-minute mark. Rotate the pizza halfway through baking if your oven has hot spots to ensure even cooking. The pizza is done when the edges are puffed and golden, the cheese is completely melted, and the bottom crust sounds hollow when tapped. Use a spatula to lift a corner and check that the bottom is crisp and properly cooked through.
Finish and Serve Immediately
Remove the pizza from the oven using oven mitts and immediately transfer it to a cutting board – letting it sit on the hot stone will continue cooking and potentially burn the bottom. Sprinkle the freshly chopped cilantro over the hot pizza, allowing the residual heat to wilt it slightly and release its aromatic oils. Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set slightly, making cleaner cuts possible. Use a pizza cutter or sharp knife to slice into 8 equal pieces, wiping the blade between cuts if the cheese sticks. Serve immediately while still hot and bubbly for the ultimate CPK experience at home.
Tips and Tricks
If you’re using homemade pizza dough, consider adding 1 tablespoon of cornmeal to the dough mixture for extra crunch and that authentic pizzeria texture. For the barbecue sauce, mixing two different brands can create a more complex flavor profile – try combining a sweeter sauce with a smokier one for depth. When shredding your own chicken, make sure it’s completely cooled before mixing with the barbecue sauce to prevent it from becoming mushy. If you don’t have a pizza stone, preheat a heavy baking sheet upside down – the flat surface works almost as well for achieving that crisp crust. For extra flavor, try brushing the crust edges with garlic butter after baking for that restaurant-style finish everyone loves. If your cheese is browning too quickly but the crust isn’t done yet, place a sheet of aluminum foil loosely over the top to prevent burning while the bottom finishes cooking. For maximum crispiness, consider par-baking the crust with just the olive oil for 3-4 minutes before adding toppings – this creates a barrier against sogginess. If you’re using fresh mozzarella, be sure to pat it completely dry with paper towels to remove excess moisture that could make your pizza watery. For those who like a little heat, add sliced jalapeños under the cheese layer where they’ll roast slightly without burning. Always let your pizza dough come to room temperature naturally rather than microwaving it, as sudden temperature changes can affect the gluten structure and final texture.
Recipe Variations
- For a Hawaiian twist, add 1/2 cup of diced pineapple and 1/4 cup of cooked crumbled bacon along with the chicken – the sweet and savory combination is absolutely addictive.
- Create a spicy version by mixing 1-2 tablespoons of chipotle peppers in adobo sauce into the barbecue sauce and adding sliced jalapeños under the cheese layer for extra heat.
- Try a white barbecue sauce variation by substituting Alabama-style white sauce for the traditional red sauce – it’s creamy, tangy, and deliciously different.
- For a vegetarian option, replace the chicken with sautéed mushrooms and bell peppers, and add some artichoke hearts for extra flavor and texture interest.
- Make it extra indulgent by adding cream cheese dollops over the toppings before baking – they melt into creamy pockets that complement the barbecue flavor beautifully.
Frequently Asked Questions
Can I use pre-made pizza crust instead of dough?
Absolutely! Pre-made crusts work well for convenience, though the texture will be different from fresh dough. Look for a high-quality, thick pre-made crust rather than the super-thin varieties, as it needs to stand up to the substantial toppings. Bake according to the package directions but keep a close eye on it since the cooking time may vary. For best results, brush the crust with olive oil before adding toppings to create a moisture barrier and enhance flavor.
What’s the best way to reheat leftover pizza?
For that just-baked crispness, reheating in a preheated 375°F oven for 8-10 minutes on a baking sheet works best. Avoid the microwave unless you enjoy soggy crust! If you’re in a hurry, a skillet over medium heat with a lid creates a crisp bottom while melting the cheese again. For single slices, a toaster oven does an excellent job of reviving the texture without making the kitchen hot. Always reheat until the cheese is bubbly and the crust is crisp for the best eating experience.
Can I make this pizza ahead of time?
You can prepare components ahead but assemble just before baking for best results. The chicken can be shredded and mixed with barbecue sauce up to 2 days in advance stored in the refrigerator. Cheese can be pre-shredded, though freshly shredded melts better. The dough can be made ahead and refrigerated for up to 3 days, but bring it to room temperature before stretching. Avoid assembling the complete pizza more than 30 minutes before baking as the sauce will make the crust soggy.
What if I can’t find smoked gouda cheese?
No worries! Smoked mozzarella makes an excellent substitute and provides similar smoky notes. Regular gouda combined with a teaspoon of liquid smoke mixed into the barbecue sauce can approximate the flavor. Sharp white cheddar also works well and provides a nice tang that complements the barbecue sauce. Provolone offers great meltability with a mild flavor that won’t overpower the other ingredients. Ultimately, any good melting cheese will work, though the smoke flavor is part of what makes this pizza special.
How do I prevent the pizza from sticking to the stone?
Proper cornmeal or semolina flour dusting is crucial – create a generous layer on your peel or baking sheet before assembling. Make sure your stone is properly preheated but not greased, as oil can smoke at high temperatures. Work quickly when transferring the pizza to the stone to prevent the dough from sticking to the peel. If it does stick, gently lift the edges with a spatula while sliding it onto the stone. Keeping your pizza relatively dry (not over-sauced) also helps prevent sticking issues.
Summary
This copycat California Pizza Kitchen BBQ chicken pizza delivers all the famous flavors with perfect crispy crust, smoky cheese, and tangy-sweet barbecue sauce that makes every bite absolutely irresistible.
