I have been making this pizza for years (based upon the same dish at California Pizza Kitchen), but I change it up a little every time.
This time, I made the dough in my bread machine, which was quick but kind of unleavened-y - thin, yet very crispy. I want chewy! I also used my food processor to shred the smoked gouda, creating little strands of the cheese. Theoretically, this was great, but having so much surface area just caused the cheese to dry out rather than melt. Strange.
The chicken was leftover from a grilled balsamic bbq recipe of Giada De Laurentis', which made creating this pizza very easy! Seems to me, though, that less machine use and more hand work always yields a better meal.