To make the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.
For the Chicken: In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. Saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator.
For the Pizza: Punch the dough down, and divide into equal serving portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.
Guest Foodie REVIEW: If you've never had this at CPK then you've been missing out. In which case I highly recommend you make this recipe NOW! It's exactly like CPKs and it is amazing. Don't substitute anything.
Jun 7, 2012
Jessi COMMENT: How many pizzas can you make out of this dough recipe? CDKitchen Note: The directions say to divide the dough into equal serving portions, which is 4.
May 1, 2011
Boston Cookling REVIEW: Didn't have mozz or gouda--used jack/cheddar/swiss blend and it was great anyhow!
Jun 15, 2010
Sarah REVIEW: I followed the advice of others for this recipe and now I cook this dish regularly! This is absolutely delicious. Very. I double the honey to 2 tablespoons as others recommended and also added about 1/2 tables spoon of italian seasoning blend just for a little something. What i like to do is put the pizza crust in by itself and then take it out and spread the toppings and sauce on it. this makes sure that the crust isn't at all soggy and that the cheese doesn't get overcooked, and yet the crust is still nice and perfect. very good tip
May 21, 2010
ballysally REVIEW: I have been a CPK fan for over 20 years, and everytime I go home to California I annoy my family and friends on my insistence that we eat there as much as possible. This recipe came really close to the original, and made me happy! :)
Feb 16, 2010
great, but try these modifications REVIEW: i've made this several times now and have made a few modifications each time. i feel like i'm finally happy with the recipe with the following modifications:
-double the honey to 2T
-use 1/2 white, 1/2 whole wheat flour
-saute onions in EVOO and a T of sugar before applying to pizza for baking
-use 1/2 gouda, 1/2 mozarella as suggested in the previous reviews.
-i've used sweet baby ray's bbq sauce each time and love it
Jun 19, 2009
phoenixgurl1 Member since: June 19, 2009 REVIEW: This was fairly easy to make and tasted delicious! My husband loved it and asked me to make it again two days later.
These are the changes that I made:
-I doubled the amount of honey to 2Tb.
-I used spicy bbq sauce and added a sprinkle of brown sugar to it.
-I used all mozzerella cheese.
-Added bacon to the top.
-I made two 10-12inch pizzas.
All in all a VERY good recipe!!
Aug 17, 2008
farang COMMENT: Yes, use 1/2 cup Gouda, and 1.5 cups Mozzarella. I marinated the chicken in 1/4 cup Tony Roma's original bbq sauce overnight, then cooked it in the olive oil until it just started to turn brown on edges, like a bbq would do. I used 1/4 cup of the bbq sauce for topping, delicious. Hint: let the dough age a day or two, or three, and when you make it, put 1/4 tsp of Italian seasoning in it.
Mar 7, 2008
Guest Foodie REVIEW: definetly use a pizza stone, i used two metal pans, and the pizzas on the bottom burned real bad. the piza was good tho=]
we poured a little barbecue on the top of the chicken to and it was tasty
Dec 13, 2007
joann COMMENT: Where is the OLIVE OIL amount that is referred to in the DOUGH part of the recipe ? I see where you use a little to saute the chicken, but not what the amount is for the dough...