If you know anything about my cooking, you know I LOVE pizza. I am not talking about plain old red sauce and pepperoni pizza {although I still think it is yummy}. I am talking about delicious specialty pizzas which usually include chicken. I make a variety of different pizzas, but I am pretty sure this is my all time favorite. And lucky for you, it is also one of the easiest!
This pizza is a direct replication of the California Club Pizza from California Pizza Kitchen. I always used to go there just for this pizza. I decided that I could try replicating it on my own and it tastes EXACTLY like it came from CPK. Since making it on my own, I never have a reason to go there anymore! This pizza tastes so fresh, it is
perfect for summer.
Also, are you still buying your pizza dough? Give the recipe below a try! It is SO EASY! Don't be intimidated by the yeast. I think that pizza dough is the perfect place to start using yeast because if your dough isn't perfect, it doesn't ruin the pizza.
Pizza before toppings are added. This is how I store my leftovers as well.
California Club Pizza
1/2 recipe pizza dough (see below)
1 chicken breast cooked and cut into small pieces {cooking method is all preference here. I browned mine in a little olive oil and salt & pepper}
6 slices of bacon - cooked and chopped into small pieces
Grated Mozzarella cheese {I'm not putting a direct measurement here because 1- everyone has different preferences for how cheesy they like their pizza 2- does anyone actually measure cheese?}
2 Tomatoes, sliced and slightly salted
1 Avocado, sliced
1/2 head Romaine Lettuce, chopped into tiny pieces {like almost pulverized :)}
Mayonnaise - desired amount. I like a little, my husband likes a lot.
Preheat oven to 425 degrees. Roll out dough onto pizza stone leaving the outer area slightly thicker to create a crust. Poke holes in dough to prevent bubbles and leave standing for 5-10 minutes. Meanwhile, prepare chicken and grate cheese. After dough has slightly risen, layer chicken and cheese on the pizza. Put into oven and bake for about 10 minutes. Pull out and top with bacon. Put back into oven and bake until crust is golden and cheese is starting to get small brown spots (about an additional 5-10 minutes). When pizza comes out of the oven, let it cool just slightly for a few minutes. During that time, toss lettuce with mayonnaise. Top pizza with tomatoes and avocado and finish off with the lettuce/mayo mixture.
Pizza Dough
Note: This recipe makes enough for
TWO pizzas. I always make the full recipe, let the dough rise, cut the dough in half, wrap it in plastic wrap and throw it into the freezer for another time.
{When you are ready to use the frozen dough, just pull it out a few hours before you need it and let it rise until double in size.}
1 1/2 c. very warm water
1 Tbs yeast
1 tsp sugar
2 Tbs oil - I use olive
3 1/2 - 4 c. flour
1 tsp. salt
Combine yeast, sugar and water in a bowl (or bowl of KitchenAid). Let stand for about 5-10 minutes. When the yeast is ready, the foam of the mixture will be about 1/2 inch thick. Add salt, oil and add flour in 1/2 c. increments until dough is fully combined. You want the dough to be slightly tacky, but not too sticky, so adjust flour measurements as needed. Knead by hand or mixer for 5-7 minutes. Cover with towel and let rise about 1 hour until doubled in size.
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