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To make the crust: 1. Put water, flour, sugar, salt, yeast, and 1 tablespoon olive oil in bread machine on dough cycle; allow to rise until doubled in bulk. This can also be made without a bread machine: Mix crust ingredients and knead for about five minutes. Let rise in warm place with no drafts. 2. Punch down dough and place in glass bowl with 1 teaspoon olive oil to coat. Cover with plastic wrap and place in refrigerator overnight. 3. Punch down, separate into two balls, place in glass casserole dish, cover with plastic wrap, and allow to rise until double in bulk. 4. Shape each piece into a 9-inch pizza. To make BBQ chicken: 1. Cut the chicken breast into 3/4-inch cubes. In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tablespoons of the barbecue sauce; set aside in the refrigerator. To make the pizza: 1. Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas. 2. Use a large spoon to spread 1/4 cup barbecue sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. 3. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. 4. Transfer the pizza to the pizza stone in the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove from the oven; sprinkle 1 tablespoon parsley over the hot surface. Slice and serve. 5. Repeat with remaining ingredients for a second pizza. (The 2 pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone. Recipe by: California Pizza Kitchen Cookbook Posted to EAT-L Digest by Deborah Kirwan
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