There’s nothing quite like the satisfaction of recreating a beloved restaurant dish in your own kitchen, and our **copycat California Pizza Kitchen BBQ Chicken Bacon Pizza** truly hit the mark! This recipe delivers all the smoky, sweet, and savory flavors that make CPK’s original so famous, elevated by the fresh crunch of cilantro and perfectly cooked bacon. It’s a culinary journey that brings the gourmet pizzeria experience right to your dining table.
Our household, like many, has a deep affection for pizza. You might notice a recurring theme of pizza recipes around here, and there’s a good reason for it! Our go-to pizza dough recipe is incredibly versatile, yielding enough for two large or four medium pizzas. As a small family, this means we often enjoy homemade pizza twice within a couple of weeks, ensuring no precious dough goes to waste. We’re constantly experimenting with new toppings and flavor combinations, and each creation brings its own unique joy. We promise you won’t tire of our pizza adventures, especially when they taste this good!
For a long time, the classic Margherita pizza held the undisputed title of our family’s favorite. Its elegant simplicity, relying on the fresh taste of ripe tomatoes, mozzarella, and basil, is truly timeless and always satisfying. It’s the comfort food we turn to almost every time we fire up the oven for pizza night. However, we’re thrilled to announce that a new contender has emerged, potentially sharing the top spot: the irresistible BBQ Chicken Bacon Pizza.
This particular combination, inspired by the iconic California Pizza Kitchen, is surprisingly simple to assemble yet delivers an explosion of complex flavors. The rich, tangy sweetness of the BBQ sauce perfectly complements the savory, smoky notes of the chicken and bacon. Each bite is a harmonious blend of sweet, smoky, and slightly spicy, making it a truly well-rounded experience.
One secret ingredient that truly elevates this **CPK copycat recipe** is the fresh cilantro added just after baking. A friend once shared that California Pizza Kitchen includes cilantro on their famous BBQ chicken pizza, and it’s her absolute favorite element. Though I hadn’t tried their original version myself at the time, I decided to embrace her suggestion and incorporate fresh chopped cilantro into our homemade rendition. The result was phenomenal! The vibrant, fresh taste of cilantro cuts through the richness of the BBQ sauce and cheeses, adding a burst of brightness that completes the entire flavor profile. It’s a game-changer that we wholeheartedly recommend.
If you’re looking to elevate your homemade pizza game or simply craving the distinctive taste of California Pizza Kitchen’s renowned BBQ Chicken Bacon Pizza, you absolutely must give this recipe a try. It’s a culinary experience that promises to impress, whether you’re serving it to family or friends. Prepare for rave reviews and a new favorite addition to your recipe repertoire!
Mastering Your Homemade Pizza: Essential Tips and FAQs
Making pizza at home is a rewarding experience, and having a few key tips and answers to common questions can make it even more enjoyable and efficient. Let’s dive into some practical advice for perfecting your homemade pizza, starting with dough management.
Can Pizza Dough Be Frozen for Future Use?
Absolutely! Freezing pizza dough is a fantastic way to prepare ahead and ensure you always have fresh dough ready for your next pizza craving. It saves time and effort on busy weeknights, making homemade pizza a more accessible option.
Here’s how to properly freeze pizza dough:
- First Rise: Allow your pizza dough to complete its first rise according to the recipe instructions. This is crucial for developing flavor and texture.
- Portioning: Once risen, gently punch down the dough to release the air. Then, divide it into individual portions suitable for single pizzas. If your recipe yields dough for two large pizzas, divide it into two equal balls.
- Lightly Oil: Lightly coat each dough ball with a thin layer of olive oil. This prevents it from drying out and sticking.
- Wrap & Seal: Place each oiled dough ball into a freezer-safe bag or an airtight container. Squeeze out as much air as possible from the bag before sealing.
- Freeze: Store the dough in the freezer for up to 3 months. For best results, use it within this timeframe.
- Thawing & Second Rise: When ready to use, transfer the frozen dough from the freezer to the refrigerator the night before, or for at least 8-12 hours, to thaw slowly. Once thawed, remove it from the fridge and let it come to room temperature for about 30-60 minutes, allowing it to undergo its second rise until it’s soft and pliable. Then, it’s ready to be stretched and topped for baking.
The Best Ways to Reheat Leftover Pizza
Few things are as disappointing as soggy, microwaved leftover pizza. Fortunately, there are much better methods to bring your delicious BBQ Chicken Bacon Pizza back to life, ensuring a crispy crust and perfectly melted cheese. Forget the microwave; these techniques will make your leftovers taste almost as good as fresh!
Here are our top recommendations for reheating pizza:
Method 1: Oven Reheating (for a crispy crust)
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). This high temperature is key to crisping the crust without overcooking the toppings.
- Prepare Pizza: Place your leftover pizza slices directly on the oven rack, or on a baking sheet for easier handling. Avoid overcrowding.
- Bake: Bake for about 7-10 minutes, or until the cheese is bubbly and starting to brown, and the crust is crisp. Keep a close eye on it to prevent burning.
Method 2: Skillet Reheating (for a super crispy bottom)
This method is fantastic for achieving an incredibly crispy bottom crust while maintaining moist toppings.
- Heat Skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Drizzle a tiny bit of olive oil into the skillet (just a quarter teaspoon or less) or skip it if the pizza already has some oil on the bottom.
- Add Pizza: Place the pizza slices in the hot skillet. Cook for 2-3 minutes, or until the bottom crust is golden brown and crispy.
- Cover & Finish: Reduce the heat to low. Add a few drops of water (about 1 teaspoon) to the empty space in the skillet (not directly on the pizza) and immediately cover the skillet loosely with a lid or create a dome out of foil. This creates steam that melts the cheese and warms the toppings without drying them out.
- Cook: Cook for another 3-5 minutes, or until the cheese is fully melted and gooey.
The Easiest Way to Cook Bacon: Oven-Baked Perfection
For this **CPK BBQ Chicken Bacon Pizza copycat recipe**, crispy bacon bits are a must-have topping. Cooking bacon in the oven is by far the cleanest and easiest method, providing uniformly cooked, perfectly crispy strips without the mess and constant flipping of stovetop cooking. Plus, it frees up your stovetop for other recipe components!
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare Baking Sheet: Line a baking sheet with foil or parchment paper for easy cleanup. If you have a wire rack that fits inside your baking sheet, place it on top. This allows air to circulate around the bacon, resulting in crispier results and helps drain excess fat.
- Arrange Bacon: Arrange bacon strips in a single layer on the wire rack (or directly on the foil/parchment paper if no rack is available), making sure they don’t overlap.
- Bake: Bake for 10-20 minutes, depending on the thickness of your bacon and your desired level of crispiness. Thinner bacon will cook faster, while thicker cuts will take longer. Start checking around the 10-12 minute mark.
- Drain & Chop: Once cooked to your liking, carefully remove the bacon from the oven. Transfer the crispy bacon strips to a plate lined with paper towels to drain any excess grease. Once cooled slightly, chop the bacon into small pieces, perfect for sprinkling over your pizza.
Copycat California Pizza Kitchen BBQ Chicken Bacon Pizza Recipe
By Sweet Basil
Prep Time: 2 hours 55 mins
Cook Time: 50 mins
Total Time: 3 hours 45 mins
Yields: 10 servings (makes 2 14″ pizzas)
Ingredients
(For the Dough – Makes 2 14″ pizzas)
- 1 teaspoon dry active Yeast
- 1 1/4 Cup warm Water
- 1 Cup Cake Flour (not self-rising)
- 2 1/2-3 Cup all-purpose Flour
- 2 teaspoon Salt (adjust to taste, author usually halves this)
- Olive Oil
For the Blackened Chicken
- 1/4 teaspoon Paprika
- 1 Pinch Salt
- 1/8 teaspoon Cayenne Pepper
- 1/8 teaspoon ground Cumin
- 1/8 teaspoon dried Thyme
- Pinch Ground White Pepper
- Pinch Onion Powder
- 1 Chicken Breast, cooked and shredded (prepare with spices above)
For the Pizza Assembly
- BBQ sauce (If you prefer not to make your own, we suggest a good quality brand like Sweet Baby Ray’s)
- 1/3 Cup smoked Gouda cheese
- 1- 1 1/2 Cups Mozzarella cheese
- 1/4 Red Onion, sliced ridiculously thin
- 2 Pieces Bacon (turkey or regular), cooked and chopped
- 1/4 Bunch Cilantro, chopped (for garnish)
Instructions
For the Crust
- Add 1 teaspoon of yeast to 1 1/4 cups of warm water and allow it to sit for 10 minutes until foamy. This activates the yeast.
- In a large mixing bowl, combine the cake flour, all-purpose flour (start with 2.5 cups, add more if needed), and salt.
- Pour the activated yeast mixture into the flour mixture. Stir everything together until a soft, shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Add small amounts of additional all-purpose flour as needed to prevent sticking, but be careful not to add too much, which can make the crust tough.
- Lightly coat a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to ensure it’s fully coated with oil.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in volume.
- Once risen, gently punch down the dough to release the air. Divide the dough into two equal pieces for two 14-inch pizzas.
- Shape each piece into a smooth ball and let them rest, covered, for another hour. This second rise will make the dough easier to stretch.
For the Blackened Chicken
- In a small bowl, mix together the paprika, salt, cayenne pepper, ground cumin, dried thyme, ground white pepper, and onion powder to create your blackened seasoning blend.
- Lightly oil the chicken breast on both sides with cooking spray or a small amount of olive oil. Evenly coat the chicken breast with the prepared spice mixture, pressing it gently to adhere.
- Heat a medium-high skillet (preferably cast iron) over medium-high heat. Sear the seasoned chicken breast for 1 minute on each side to create a flavorful crust.
- Transfer the seared chicken to a baking dish and finish cooking in a preheated 350-degree Fahrenheit (175 degrees Celsius) oven for about 20-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooked, let the chicken rest for a few minutes before shredding it into bite-sized pieces, perfect for your pizza topping.
For Assembling and Baking the Pizza
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). If using a pizza stone or steel, place it in the oven during preheating.
- On a lightly floured surface, carefully stretch or roll out one dough ball into a 14-inch circle. Transfer the dough to a pizza peel dusted with cornmeal or a lightly oiled baking sheet.
- Spread a generous layer of BBQ sauce evenly over the pizza crust, leaving a small border for the edges.
- Evenly sprinkle the shredded blackened chicken, thinly sliced red onion, and chopped cooked bacon over the BBQ sauce.
- Top the pizza with both the smoked Gouda and mozzarella cheeses, ensuring an even distribution for optimal melt.
- Carefully transfer the pizza to the preheated oven (either onto the pizza stone/steel or the baking sheet).
- Bake for 10-20 minutes, depending on your oven and pizza thickness, or until the crust is golden brown and the cheese is bubbly, melted, and slightly browned in spots.
- Once baked to perfection, remove the pizza from the oven. Immediately sprinkle a generous amount of fresh chopped cilantro over the hot pizza.
- Allow the pizza to cool for a minute or two before slicing and serving. Enjoy your homemade **Copycat California Pizza Kitchen BBQ Chicken Bacon Pizza!**
Nutrition Information (Approximate Per Serving)
- Serving Size: 1 slice (approx. 1/10th of a 14″ pizza)
- Calories: 455 kcal
- Carbohydrates: 69g
- Protein: 19g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 47mg
- Sodium: 1380mg
- Potassium: 419mg
- Fiber: 2g
- Sugar: 31g
- Vitamin A: 631 IU
- Vitamin C: 3mg
- Calcium: 220mg
- Iron: 2mg
Note: Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.
We truly hope you enjoy making and savoring this incredible **Copycat California Pizza Kitchen BBQ Chicken Bacon Pizza**. It’s more than just a recipe; it’s an invitation to bring the vibrant flavors of a favorite restaurant dish into the comfort of your home. Whether you’re a seasoned home cook or new to pizza making, the detailed steps and helpful tips provided will guide you to a delicious, restaurant-quality result. Share your creations with loved ones, and don’t forget to sprinkle that fresh cilantro for the ultimate finishing touch!
If you loved this recipe and found our tips helpful, please consider leaving a comment below or sharing your feedback. Your experiences inspire us to continue creating and sharing delicious recipes for everyone to enjoy. Happy baking!
