California Pizza Kitchen BBQ Chicken Bacon Pizza

1 teaspoon dry active yeast
1 1/4 Cup warm water
1 Cup cake flour (not self-rising)
2 1/2-3 Cup all purpose flour
2 teaspoon salt (I usually half this)
olive oil
For the Sauce
BBQ Sauce
24 oz Ketchup
3/4 Cup Brown Sugar
3/4 Worcestershire Sauce
A drop of liquid smoke
Blackened Chicken
1/4 teaspoon paprika
A pinch of salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme
A pinch ground white pepper
A pinch of onion powder
For the Pizza
1/3 Cup Smoked Gouda
1- 1 1/2 cups Mozzarella
2 Pieces Turkey Bacon (Or regular), cooked and chopped
1 Chicken Breast, cooked and shredded (see recipe above)
1/4 Red onion sliced ridiculously thin
1/4 Bunch of Cilantro, chopped

For the Crust
Add yeast to warm water & allow to sit for 10 min. In a large bowl, combine flours and salt. Add the yeast mixture & stir to form a soft dough. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, adding more flour as needed. Coat a bowl with olive oil. Place the dough in the bowl, turning it once to coat with oil. Cover and let rise in a warm place. The dough should double in volume (1-1 1/2 hours). Flatten the dough and divide in half. Shape each piece into a ball & let raise for another hour. Add toppings and bake at 425 for 15-20 min.
For the Blackened Chicken
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breast with cooking spray on both sides, then coat the chicken breast evenly with the spice mixture.
Cook in a med-high skillet one minute on each side and finish in a 350 degree oven about 20-30 min.
For the Pizza
After rolling out the crust place a layer of BBQ sauce on the dough. Sprinkle the chicken, onion and bacon and top with cheeses.
Bake at 425 for 10-20 min depending on the size you made your pizza. Just watch until the cheesy is bubbly and beginning to brown. Remove from oven and sprinkle with cilantro.

makes 2 14" pizzas