Ingredients

BBQ Chicken Pieces:
10 ounces boneless/skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite spicy-sweet
BBQ sauce

Pizza:
1 recipe Basic Pizza Dough (recipe below)
Cornmeal, semolina or flour for
handling dough
1/2 cup favorite barbecue sauce
2 tablespoons shredded smoked
Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch slices
2 tablespoons chopped fresh cilantro

In a large frying pan, cook chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in refrigerator until chilled through. Coat with 2 tablespoons barbecue sauce; set aside in refrigerator.
Place pizza stone in center of the oven and preheat to 500 degrees for one hour. Use a large spoon to spread 1/4 cup barbecue sauce evenly over surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces and red onion. Sprinkle an additional 1/4 cup mozzarella over the top. Transfer pizza to the oven (see basic pizza dough recipe for directions). Bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When pizza is cooked, remove from oven; sprinkle on 1 tablespoon cilantro. Repeat with remaining ingredients for a second pizza.

Basic Pizza Dough

This is an abbreviated version of the 5-page pizza dough recipe in the California Pizza Kitchen Cookbook.

1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees)
1 1/2 cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus 1 teaspoon for coating

Directions

Dissolve yeast in water and set aside 5 to 10 minutes. Combine other ingredients, then combine them with the dissolved yeast in the mixing bowl. If using an electric mixer, mix on the lowest 2 speeds for 2 to 3 minutes until the dough is smooth and elastic. If using a food processor, use a plastic dough blade. If mixing by hand, place dry ingredients in a 4- to 6-quart mixing bowl. Make a well in the middle and pour in the liquids. Use a wooden spoon to mix the ingredients. Then lightly oil your hands and begin kneading the dough for 5 minutes. When done, the dough should be slightly tacky, barely beyond sticking to your hands.

Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place dough ball in bowl and seal the bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk, about 1 1/2 to 2 hours. Then punch it down, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Refrigerate overnight. About 2 hours before assembling pizza, remove dough from refrigerator. Use a sharp knife to divide the dough into 2 equal portions. Roll each into round balls on a smooth clean surface. Place in bowl and again seal with food wrap. Set aside at room temperature until dough balls have doubled again (about 2 hours).

Dust a 12-by-12-inch smooth surface with flour. Flour dough ball liberally. Use your hand or a rolling pin to press the dough down on the surface, forming a flat circle about 1/2 inch thick. Pinch dough between your fingers all around the edge of circle, forming a rim that rises about 1/4 inch. Continue stretching to 9-inch diameter.

Lightly sprinkle cornmeal or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel. Quickly dress the pizza with desired toppings so the dough won't become soggy. When you are ready to transfer the pizza to the pizza stone, already sitting in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come off easily. If it doesn't, carefully lift the edges of the dough and try to rotate it by hand, possibly using more flour under the dough edges. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone, about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to slide off. When the pizza begins to touch the stone, pull the peel quickly out from under it and bake.