Name: California Pizza Kitchen BBQ Chicken Pizza (Copycat Recipe)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 ounces boneless, skinless chicken breasts; 1 tablespoon olive oil; 2 tablespoons barbecue sauce (for coating chicken); 16 ounces pizza dough; 2 tablespoons semolina or cornmeal (for dusting work surface); 1/2 cup barbecue sauce (for pizza) (total, divided); 2 tablespoons Gouda cheese, shredded; 2 cups mozzarella cheese, shredded (total, divided); 1/4 cup red onion, sliced; 2 tablespoons fresh cilantro, chopped (for garnish)

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There’s something undeniably comforting about a slice of smoky-sweet barbecue chicken pizza: the tang of sauce, the melty cheese, and that crisp, slightly chewy crust. Today I’m sharing a faithful, home-friendly version of California Pizza Kitchen BBQ Chicken Pizza (Copycat Recipe) that uses simple pantry ingredients and easy steps so you can recreate the restaurant favorite in your own kitchen.

Why this version works

This rendition balances bright barbecue flavor with creamy Gouda and gooey mozzarella. Using boneless, skinless chicken breasts keeps the topping lean and tender, while semolina (or cornmeal) gives the crust a little extra crunch and prevents sticking. The recipe is built to be approachable — no fancy equipment required — but it yields a pizzeria-style result when you follow a few key tips below.

Ingredients

8 ounces boneless and skinless chicken breasts
1 tablespoon olive oil
2 tablespoons barbecue sauce
16 ounces pizza dough
2 tablespoons semolina or cornmeal
½ cup barbecue sauce
2 tablespoons Gouda cheese shredded
2 cups mozzarella cheese shredded
¼ cup red onion sliced
2 tablespoons chopped fresh cilantro

Make-ahead and equipment notes

If you want a head start, you can poach or roast the chicken up to 2 days in advance and keep it refrigerated. A pizza stone or heavy baking sheet preheated in the oven helps achieve a crisper bottom crust; if you have a pizza peel, dust it with semolina or cornmeal for easy transfer. Otherwise, you can assemble on a sheet of parchment paper and slide the pizza directly onto a hot baking sheet.

Step-by-step directions

Prepare and cook the chicken: Pat the 8 ounces boneless and skinless chicken breasts dry with paper towels. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chicken breasts and cook until they reach an internal temperature of 165°F (about 5–7 minutes per side, depending on thickness). Remove the chicken from the pan and let it rest for 5 minutes, then shred or thinly slice. Toss the shredded chicken with 2 tablespoons barbecue sauce so the pieces are evenly coated. Set aside.
Preheat the oven: Position a rack in the middle of the oven and preheat to 500°F (or the highest temperature your oven allows). If using a pizza stone or heavy baking sheet, place it in the oven as it heats so it becomes very hot.
Prepare the dough: Lightly flour your work surface. Stretch or roll 16 ounces pizza dough into a roughly 12–14-inch round, keeping a slightly thicker rim for the crust. If the dough resists stretching, let it rest 5 minutes and try again. Transfer the shaped dough to a pizza peel dusted with 2 tablespoons semolina or cornmeal, or assemble on a sheet of parchment paper if you don’t have a peel.
Build the pizza: Spread ½ cup barbecue sauce evenly over the dough, leaving about a ½-inch border for the crust. Distribute the coated chicken evenly across the pizza. Sprinkle 2 tablespoons Gouda cheese shredded over the chicken, then add 2 cups mozzarella cheese shredded across the pie. Scatter ¼ cup red onion sliced on top so every slice gets a little bite of onion flavor.
Bake: Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F until the crust is golden and the cheese is bubbling and lightly browned, about 8–12 minutes depending on oven temperature and thickness of the dough. Keep an eye on it during the last few minutes to prevent burning.
Finish and serve: Remove the pizza from the oven and let it rest for 2 minutes. Sprinkle 2 tablespoons chopped fresh cilantro over the hot pizza for brightness. Slice into wedges and serve immediately.

Taste and texture tips

If you prefer more smoky depth, choose a barbecue sauce with a hickory or mesquite flavor. For a sweeter profile, pick a sauce with molasses or brown sugar notes.
Gouda melts beautifully and adds a slightly smoky, caramel-like richness; if you can’t find Gouda, a mild cheddar or smoked provolone will work in a pinch.
Don’t skip the semolina or cornmeal on your peel or baking surface — it creates a light crunch on the crust’s underside and helps the pizza slide smoothly.

Serving ideas

This pizza shines on its own but pairs well with a simple green salad dressed in a bright vinaigrette to cut through the richness. For a casual meal, offer extra barbecue sauce on the side for dipping. Leftovers reheat well in a hot oven or toaster oven to keep the crust crisp; avoid microwaving if you want to preserve texture.

Short troubleshooting guide

Raw dough after baking: Your oven might be too cool. Increase the temperature slightly and let the stone or baking sheet preheat longer next time, or roll the dough thinner.
Cheese browns too quickly: Move the pizza to a lower rack for the last few minutes and increase oven temperature slightly if the crust still needs color; alternatively, tent the pizza loosely with foil to prevent overbrowning while the crust finishes.
Watery pizza: Make sure shredded chicken is well-coated but not overly sauced, and pat wet toppings like onions dry before adding them.

Why this recipe is faithful to the original

This take recreates the key components that make California Pizza Kitchen BBQ Chicken Pizza (Copycat Recipe) memorable: a bright, slightly sweet barbecue base, tender shredded chicken tossed with sauce, a blend of melty cheeses including Gouda, and the finishing brightness of fresh cilantro. The method keeps the steps straightforward while focusing on temperature and timing that help you achieve a crisp, golden crust and perfectly melted cheese.

Make it your own

Once you’ve made this version a few times, experiment with small swaps: add sliced bell peppers for extra crunch, a sprinkle of red pepper flakes for heat, or swap smoked mozzarella for part of the mozzarella for extra smoke. However you customize it, the balance of saucy, cheesy, and fresh will remain the heart of this beloved pizza style.

Recipe card — California Pizza Kitchen BBQ Chicken Pizza (Copycat Recipe)

Serves: 2–4 | Prep time: 15 minutes | Cook time: 10 minutes

8 ounces boneless and skinless chicken breasts
1 tablespoon olive oil
2 tablespoons barbecue sauce
16 ounces pizza dough
2 tablespoons semolina or cornmeal
½ cup barbecue sauce
2 tablespoons Gouda cheese shredded
2 cups mozzarella cheese shredded
¼ cup red onion sliced
2 tablespoons chopped fresh cilantro

Final notes

This California Pizza Kitchen BBQ Chicken Pizza (Copycat Recipe) is ideal when you want restaurant flavor without leaving home. The recipe preserves clear steps and sensible techniques so you can produce a consistent, delicious pizza every time. Enjoy the process — and the slice after slice!

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California Pizza Kitchen BBQ Chicken Pizza (Copycat Recipe)

A crisp, smoky BBQ chicken pizza with Gouda, mozzarella, red onion, and fresh cilantro.

Prep Time15

Cook Time10

Total Time25

Servings: 16 servings

Ingredients

8 ounces boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons barbecue sauce (for coating chicken)
16 ounces pizza dough
2 tablespoons semolina or cornmeal for dusting work surface
1/2 cup barbecue sauce (for pizza) total, divided
2 tablespoons Gouda cheese, shredded
2 cups mozzarella cheese, shredded total, divided
1/4 cup red onion, sliced
2 tablespoons fresh cilantro, chopped for garnish

Instructions

Heat a large frying pan over medium-high heat and add 1 tablespoon olive oil. Cook the chicken breasts 5 to 6 minutes, turning as needed, until just cooked through; do not overcook. Transfer to a plate and chill in the refrigerator until cold.
Once the chicken is chilled, toss or coat it with 2 tablespoons barbecue sauce. Return to the refrigerator while you prepare the oven and dough.
Place a pizza stone in the center of the oven and preheat to 500°F (260°C) for 1 hour, or preheat the oven and stone according to your oven's instructions. If using a pizza pan, preheat the oven to 500°F (260°C).
Sprinkle 2 tablespoons semolina or cornmeal on your work surface. Place half of the 16 ounces pizza dough on the semolina and roll it out to your desired thickness.
Use a large spoon to spread about 1/4 cup of the 1/2 cup barbecue sauce evenly over the dough, leaving a small rim for the crust.
Sprinkle 1 tablespoon shredded Gouda over the sauce, then top with 3/4 cup shredded mozzarella.
Distribute half of the chilled, sauced chicken pieces evenly over the cheese, then scatter approximately half of the sliced red onions across the pizza.
Sprinkle an additional 1/4 cup shredded mozzarella over the top of the pizza.
Carefully transfer the pizza to the preheated pizza stone or pan and bake until the crust is crisp and golden and the center cheese is bubbly, about 8 to 10 minutes.
Remove the pizza from the oven and sprinkle 1 tablespoon chopped cilantro over the hot pizza. Slice and serve. Repeat the process with the remaining dough and ingredients to make a second pizza.