My favorite pizza at California Pizza Kitchen* is the Chicken Club. And the Thai Peanut Chicken. And the Jerk Chicken. And the Pear and Gorgonzola. And the Vegetarian with Japanese Eggplant. But for the purpose of this post, it's the Chicken Club, so here we go.
This is not actually a copy-cat recipe. It is one that I made up because I wanted this pizza but didn't want to go get it (see the footnote). So I'm sure it doesn't taste exactly like it, but it's yummy. So let's all pretend we can't tell the difference, shall we?
Your favorite pizza crust (I like this pizza with whole wheat)
1 chicken breast
2 roma tomatoes
6 strips bacon, cooked and crumbled
1 head romaine lettuce
1/4 c mayo
1/4 c sour cream
Rub chicken breast with oil and ranch seasoning. Bake in 375 degree oven until cooked through. Dice into bite sized pieces.
Roll out pizza crust or pat into pizza pan. Precook dough according to recipe instructions. Remove from oven and slather generously with garlic butter. Top with sliced tomato, diced chicken, and crumbled bacon. Top with slices of mozzerella cheese until the entire pizza is covered. Bake in 350 degree oven for 10 - 12 minutes, or until cheese is golden.
Meanwhile, cut lettuce into strips and mix with mayo, sr cream, and salt and pepper to taste.
Place on top of cooked pizza. Top the entire concoction with fresh avocado slices. Season with kosher salt and cracked black pepper. Done and done.
*It should be noted that I absolutely HATE, with a capitol H-A-T-E, California Pizza Kitchen. I have stepped foot into one of their establishments once in my life and I will never ever go back. It was so pretentious. And I hate that. And I also hate that frequenters of the restaurant refer to it as CPK. I don't know why, but that just really really bugs me. Like all you need is a blue tooth and some CPK to be the world's biggest D-Bag. But, I love their pizza. Sue me.