"Adding chicken on top of a pizza was practically unheard of until CPK came along in 1985 with their now-iconic, must-order pie."
(serves 4)
3 oz. grilled boneless, skinless chicken breast, sliced
1/4 cup, plus 1 T. barbecue sauce, divided (I would use Stubbs*)
All-purpose flour, for dusting
1 (10 oz. portion fresh prepared pizza dough
2 oz. smoked Gouda cheese, shredded (about 1 cup)
3 oz. cheese, shredded (about 1&1/4 cups)
1/4 small red onion, sliced
1 T. chopped fresh cilantro, divided
Preheat oven to 500 with an oven rack in center of oven. Toss together chicken and 1/4 cup sauce in a bowl; set aside. Lightly flour a work surface; place dough on surface, and lightly flour top. Using your index fingers, press an indentation into out edge of dough, making a 1" rim around the very outer edge. Press air out of center of dough. Carefully lift, and using your knuckles, slowly stretch dough, rotating as you work, into an 11" circle. Transfer to a lightly flour baking sheet, or pizza stone. Top dough with 1 T. sauce, spreading evenly to base of rim. Top with both of the cheeses, onion, and chicken. Bake until bottom of crust is crisp, 6-8 min., rotating pan halfway through baking. Drizzle any remaining sauce over bake pizza. Top with cilantro; serve immediately.
"God's love is meant to be shared."
Love,
Chef Deb (AKA Machete Milletti)
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