Thursday, February 25, 2010
My version of California Pizza Kitchen's Chicken Club Pizza
Has anyone ever eaten at California pizza kitchen? Well Sarah and I do, and she loves the Chicken Club pizza so I made it at home!! Yum!!
Chicken Club Pizza
First for the crust, i tried it with a homemade recipe and a jiffy box pizza crust mix... both work good, for convenience go for the jiffy box and make according to instructions. Or you can use my favorite pizza crust recipe (see on blog)
For the pizza, i grilled 2 boneless chicken breasts that had marinated in italian dressing, then cut into bite size pieces (for convenience use Tyson grilled chicken strips, just as good). cook 4 pieces of bacon till crispy ( i used turkey bacon for lesss calories) and crumble into kind of big pieces.
I preheated my pizza stone in a 425 degree oven. ( or just heat oven and use a cold pizza pan)
Grease pan and spread pizza dough out on it (or being careful, get pizza stone out of oven and have your already rolled out dough ready to plop on it, no need to grease the stone) drizzle olive oil on the crust, not too much, just a drizzle ( i used a little italian dressing too for flavor) spread 1 to 2 cups of mozzarella cheese on it and top with chicken and bacon. Cook in oven for 10 to 12 minutes until crust starts to brown and cheese is melted.
While pizza is cooking chopp 3 to 4 cups of lettuce and toss in bowl with 3 to 4 Tablespoons ranch dressing. Slice an avacado into thin strips, and slice a roma tomatoe into thin slices.
When pizza is done, cut into pieces, and top the whole thing with the lettuce and ranch and put a slice or two of avacado and tomatoe on each slice. sprinkle with salt and pepper if desired and enjoy!!
Tastes just like California pizza kitchen or better cuz you made it at home!! I love using my pizza stone this way, the pizza crust it crispy!! i have a wire handle rack it sits on in the oven tho' so it's easy to pull out of the oven to put the dough and stuff on . Then when ready to assemble pizza my dough is about the shape and size of the pizza stone and I just plop it on.. it starts to cook a little, so you have to be quick and finish rolling out a bit (i have a fancy pizza dough roller from pampered chef) but i did try it just using my fingertips and it does work. don't worry if you get holes in the crust, or it's thin.. doesn't matter.
Hope you try it sometime!