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C.P.K. Inspired Sourdough BBQ Chicken Pizza

  • Writer: Hannah Cameron
    Hannah Cameron
  • Sep 29, 2020
  • 4 min read

Updated: Sep 30, 2020

I've never been to California Pizza Kitchen (we ordered delivery from them before), but my family has had those nights where frozen pizzas at the supermarket were our go-to. We would get the California Pizza Kitchen BBQ Chicken Pizza, which was so good compared to the other frozen pizza selections. Please keep in mind, I hate frozen pizzas, because they taste fake, and usually, all the same. I love fresh, local, from-scratch pizzas, but sometimes you just have those nights. I do remember, however, this one pizza that came out a long time ago (mid 2000s) and it was a Dr. Oetker spinach pizza.


Guys, it was super duper good, but much has changed, and eventually, it became a cardboard pizza. #sadtime


My take on this pizza is so tasty! It features my family's original sourdough starter, organic chicken breast, a very creamy raw milk colby cheese (we have to buy more of this stuff), sauteed blend of green peppers and onions, and barbecue sauce. You will love this recipe and its smoky flavor mellowed out with the creamy raw milk colby cheese. The farm we went to also had raw milk cheddar cheese, so a blend of the two cheeses would've been even more tastier. The original CPK pizza has hickory-smoked gouda cheese, so if I find a raw milk gouda cheese, I might try that, too.


You will love this recipe... Period.


EQUIPMENT NEEDED

-Cute, personal-sized pizza pans (yes, I said cute)

-Cast-iron pan

-Glass baking dish


INGREDIENTS


FOR SEASONED SOURDOUGH CRUST

-Avocado oil

-Fed sourdough starter

-Garlic and Herb Seasoning

-Italian Seasoning

-Salt + pepper


FOR BBQ SAUCE

-Your favorite store-bought or homemade bbq sauce (I used Kansas City Love from Whole Foods). The original CPK BBQ pizza has a sweet and tangy bbq sauce.


FOR CHEESE

-A very creamy or just creamy raw milk cheese; I used colby. Cut cheese thin or whatever your desired thickness. Raw milk cheese has good bacteria for your gut and a high fat content, which allows your food to be digestible and taste better! Please try it if you can find it in your area.


FOR BAKED BBQ CHICKEN BREAST

-Avocado oil (to grease baking dish)

-Organic chicken breast (preferably, farm-fresh)

-Onion powder

-Black pepper

-BBQ sauce, I used Kansas City Love from Whole Foods

-Water (to prevent the baking dish from burning on bottom)


FOR GREEN PEPPER & ONION BLEND

-Avocado oil

-Green peppers

-Red onion

-Garlic and Herb Seasoning

-Salt + pepper


INSTRUCTIONS


FOR BAKED BBQ CHICKEN BREAST

Preheat oven to 375 degrees. Grease a glass baking dish with avocado oil.


Soak chicken in an apple cider vinegar + water solution for around 15 minutes. Clean chicken once soaking period is finished.


Place cleaned, patted dry chicken in baking dish. Season both sides generously with onion powder. Then, season both sides with black pepper, in moderation. Pour a little water in dish, enough to cover bottom lightly, so dish won't burn. Place aluminum foil on top of dish and put in oven. Take off aluminum foil when chicken is almost done and still tender (not overcooked). When chicken is at the peak of being done, take out of oven, pour out excess liquid and coat evenly with barbecue sauce, both sides. Put back in oven for around 3 minutes and you're all done. Let cool for around 10-15 minutes and don't cut until it's finished cooling, so the juices can stay in the chicken. Once cooled, cut into thin slices or however thick you want your slices.


FOR SEASONED SOURDOUGH CRUST

Grease your personal-sized pizza pans with avocado oil. Set aside.


Preheat cast-iron pan on high heat and once hot, turn down heat to medium-low and pour about 1-2 tablespoons of avocado oil in pan. Spread oil around. Spoon fed-sourdough starter into pan, spreading out into a good-sized, thin circle to fit your personal pizza pans. Once spread out to your desired size, drizzle lightly with avocado oil. Season with garlic and herb seasoning, Italian seasoning, salt, and pepper. Cook on low-medium heat now, until cooked through, but not overcooked since it will cook in the oven once toppings are added. Take off cast-iron pan and place in pizza pan. Set aside.


FOR GREEN PEPPER & ONION BLEND

Sautee green peppers and red onion (amount of each ingredient used depends on how many pizzas you have and if you like a lot of peppers and onions) in a preheated cast-iron pan over medium heat with avocado oil, garlic and herb seasoning, salt, and pepper. Cook until soft. Set aside. By the way, I used the same pan I cooked the pizza crusts in for the pepper & onion blend.


ASSEMBLE TIME

Here are the steps in which I put the pizzas together:

  1. Get your pizza pans with crusts.

  2. Spoon your BBQ sauce onto crusts and spread evenly.

  3. Add thinly sliced cheese.

  4. Add seasoned, sauteed pepper and onion blend.

  5. Add your BBQ chicken slices, tucking some underneath the peppers and onions.


Bake until cheese melts in 375 degree oven. If you're like me and like a light golden brown cheese on top, turn oven down to 360 degrees when cheese is melted and leave in for a few extra minutes. Keep an eye on it. Please.

Let cool for a bit and serve with a side salad.


Eat up and enjoy!


God bless


Hannah


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