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BARBECUE CHICKEN PIZZA(California Pizza Kitchen’s style)

 

 

1 tbsp extra virgin olive oil ,plus more for brushing

1/2 pound prepared pizza dough,at room temperature

1/3 cup plus 2 tb dark barbecue sauce

1 8-ounce skinless,boneless chicken breast

Kosher salt and freshly ground pepper

2/3 cup cup grated smoked gouda cheese

2/3 cup grated mozzarella cheese

1/2 small red onion,thinly sliced

Fresh cilantro,for topping

 

Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place,30  tp 40 minutes.

Preheat the oven to 425F.

Lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10inch round, streching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment or towel and set aside to let rise slightly,about 30 minutes.

While the dough is rises, mix 2 tbsp barbecue sauce and 1 tsp olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush  with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool,then cut into 1/2 inch cubes.


 

Uncover the dough and spread with the remaining 1/3 cup barbecue sauce,leaving a 3/4-inch border. Top with the chicken,gouda,mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another baking sheet. Bake until the cheese melts and the crust is golden,20 to 25 minutes.
Sprinkle with cilantro

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