California Pizza Kitchen California Club Pizza

Crust

1 tsp. instant or active dry yeast
1-1/2 c. warm water
4 c. all-purpose flour
1 tsp. salt
1/3 c. olive oil

For the pizza

Olive oil (for drizzling)
1 whole boneless, skinless chicken breast, cooked & cubed
2 c. mozzarella cheese, shredded
4 slices bacon, cooked & roughly chopped
1 large tomato, sliced
2 c. romaine lettuce, shredded
2 tbsp. mayo
1 tsp. fresh squeezed lemon juice
Freshly ground pepper
1 avocado, sliced

For the crust

In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside. In a stand mixer, using the paddle attachment, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass (clean from the sides of the bowl). Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until ready to use.

For the pizza

Preheat oven to 500 degrees. Roll/stretch out one pizza crust (recipe makes two). Lay on a sheet pan or pizza pan/stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt (optional). Evenly spread mozzarella cheese over crust, sprinkle cooked & cubed chicken, lastly sprinkle bacon. Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and layer tomatoes. In a small mixing bowl mix lettuce, mayo, lemon juice, and pepper. Layer on top of tomatoes. Top pizza with sliced avocados. Enjoy immediately.