California Pizza Kitchen: BBQ Chicken Pizza
1 teaspoon of extra-virgin olive oil, more for brushing
1/2 pound of prepared pizza dough at room temperature
1/3 cup plus 2 tablespoons dark barbecue sauce
1 boneless skinless chicken breast, 8 ounces
Kosher salt and freshly ground pepper
2/3 cup grated smoked gouda (about 3 oz)
2/3 cup grated partially skim mozzarella cheese (about 3 ounces)
1/2 small red onion, chopped
Fresh coriander, to garnish
Brush a large bowl of olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
Place the grates in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
Meanwhile, spread out a sheet of parchment paper and brush it with olive oil. Transfer the ball of dough to the parchment and spread it in a 10-inch round by stretching it with your hands if necessary. Brush the dough lightly with olive oil, cover with another piece of parchment and let stand slightly, about 30 minutes.
As the dough increases, mix 2 tablespoons of barbecue sauce and 1 teaspoon of olive oil in a small bowl. Place the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the central oven rack until cooking is done, about 20 minutes. Cool, then cut into 1/2 inch cubes.
Discover the dough and spread with 1/3 cup remaining barbecue sauce, leaving a 3/4 inch border. Garnish with chicken, gouda, mozzarella and red onion. Slip the pizza (on the parchment) onto a pizza peel or other inverted baking sheet, then slide on the hot stone or baking sheet; cook until cheese is melted and crust is golden brown, 20 to 25 minutes. Sprinkle with coriander.