Entree: United States – California Cuisine – California Pizza

Serving Size: 6

Approximate Time

Prep 45 min

Cook 30 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- For the dough:
  - 2 1/4 tsp (7 g) active dry yeast (1 packet)
  - 1 cup (240 ml) warm water (105–115°F / 40–46°C)
  - 1 tsp (4 g) granulated sugar
  - 1 tbsp (15 ml) olive oil
  - 1 tsp (6 g) kosher salt
  - 2 1/2–3 cups (300–360 g) all-purpose flour
- For the topping and assembly:
  - 2 boneless skinless chicken breasts, approx. 1 lb (454 g) total
  - 1/2 cup (120 ml) barbecue sauce (use a tangy-sweet or smoky local brand)
  - 8 oz (225 g) shredded mozzarella cheese
  - 4 oz (115 g) goat cheese, crumbled
  - 1 small red onion, thinly sliced, about 4 oz (115 g)
  - 1 medium red or orange bell pepper, thinly sliced, about 6 oz (170 g)
  - 1/2 cup (80 g) roasted corn kernels (fresh or frozen, thawed)
  - 1 cup (150 g) cherry tomatoes, halved
  - 2 cups (60 g) packed arugula (for topping after baking)
  - 2 tbsp (30 ml) olive oil, plus extra for brushing
  - 1 tsp (5 g) kosher salt, plus more to taste
  - 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
  - 1/4 cup (4 g) fresh cilantro or basil leaves, chopped (optional)
  - 1 lemon, cut into wedges (optional, for finishing)
  - Cornmeal or extra flour for dusting the peel or baking sheet

Instructions

Short Description:
A fresh California-style pizza topped with barbecue chicken, creamy goat cheese, melted mozzarella, and abundant fresh vegetables and greens—built to highlight organic, locally sourced ingredients. The recipe makes two 12-inch pizzas suitable for a 4–6 person main course.

Regional Notes:
This California variation emphasizes local produce and cheeses (goat cheese and fresh arugula) and leans toward barbecue chicken and brightly flavored vegetables rather than a heavy tomato-sauce base. It reflects California Cuisine’s focus on seasonal, organic ingredients and contrasts with more traditional tomato-heavy or meat-centric regional pizzas.

1. Make the dough: whisk the warm water, sugar, and yeast in a bowl; let sit 5–10 minutes until foamy. Stir in olive oil and salt, then add 2 1/2 cups (300 g) flour and mix until a shaggy dough forms. Knead 6–8 minutes on a lightly floured surface, adding up to 1/2 cup (60 g) more flour if sticky, until smooth and elastic. Form into a ball.
2. First rise: lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a towel, and let rise in a warm spot 1–1 1/2 hours until doubled. (Dough can rest in the fridge for up to 24 hours for more flavor—bring to room temperature 30–60 minutes before shaping.)
3. Prepare the chicken: while dough rises, heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Season the chicken breasts with 1/2 tsp (2.5 g) salt and a pinch of pepper. Cook 4–6 minutes per side until cooked through and juices run clear (internal temp 165°F / 74°C). Let rest 5 minutes, then shred or chop and toss with 1/2 cup (120 ml) barbecue sauce; set aside.
4. Preheat oven: place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to highest setting and allow extra preheating time.
5. Prep vegetables and cheeses: slice the red onion, bell pepper, halve the cherry tomatoes, crumble the goat cheese, measure shredded mozzarella, and have roasted corn ready.
6. Divide and shape dough: turn risen dough onto a floured surface, divide into two equal portions for two 12-inch pizzas. Working one piece at a time, press and stretch dough into a roughly 12-inch circle (about 1/4-inch / 6 mm thick at the center), leaving a slightly thicker rim. Transfer to a peel or a sheet dusted with cornmeal or flour.
7. Assemble pizzas: brush the dough lightly with 1/2 tbsp (7.5 ml) olive oil. Sprinkle half of the mozzarella (4 oz / 112 g) over each crust, leaving the edge bare. Distribute the barbecue chicken evenly between the two pizzas. Scatter red onion slices, bell pepper, roasted corn, and small dollops of goat cheese (divide 4 oz / 115 g between pizzas). Add remaining mozzarella sparingly on top.
8. Bake: slide the first pizza onto the preheated stone or inverted baking sheet and bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly. Repeat with the second pizza. Baking times vary with oven temperature—watch closely.
9. Finish with fresh greens: as each pizza comes from the oven, immediately top with 1 cup (30 g) arugula per pizza and scatter halved cherry tomatoes. Drizzle with remaining 1/2 tbsp (7.5 ml) olive oil, sprinkle a pinch of salt and a grind of black pepper, and add chopped cilantro or basil if using. Squeeze a lemon wedge lightly over each pizza if desired.
10. Slice and serve: let pizzas rest 2 minutes, slice into 6–8 wedges each, and serve hot as a main course. Leftover slices keep in the refrigerator up to 2 days; reheat on a hot skillet or in a very hot oven for best texture.